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Harissa Roasted Carrots and Chickpeas with Yogurt, Feta and Chili Oil
50 minPour 4Nutri-Score B€€
B
50 min
50 minHarissa Roasted Carrots and Chickpeas with Yogurt, Feta and Chili Oil
recette de
gatherednutrition
@gatherednutrition
2 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
carrots (large, halved lengthwise)Fruits et légumes6 morceaux
olive oil (for the carrots)Épicerie30 ml
honeyÉpicerie21 g
garlic powderÉpices1 g
smoked paprikaÉpices1 g
salt (to taste)Épices3 g
chickpeas (drained and rinsed)Épicerie240 g- harissa sauceÉpicerie30 ml
- olive oil (for the chickpeas)Épicerie15 ml
black pepper (to taste)Épices1 g
plain Greek yogurtProduits laitiers120 g
feta (crumbled)Produits laitiers70 g
fresh parsley (chopped)Fruits et légumes4 g- tahiniÉpicerie20 g
- chili-infused olive oil (for drizzling)Épicerie15 ml
par portion
Nutrition
219kcal
- Glucides
- 20 g
- Protéines
- 6 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
pas à pas
Préparation
- Étape 1
Roast the carrots
- Preheat the oven to 200 °C and line a large baking tray with parchment paper.
- Toss the carrots with the olive oil, honey, garlic powder, smoked paprika and a generous pinch of salt.
- Spread on the tray and bake.
- Étape 2
Prepare the chickpeas
- Drain and rinse the chickpeas, then pat dry with a clean kitchen towel.
- Toss in a bowl with the harissa, olive oil, salt and pepper.
- Étape 3
Roast carrots and chickpeas together
- Flip the carrots over and move them to one side of the tray.
- Spread the chickpeas out on the other side so they get crispy.
- Bake until the carrots are tender and the chickpeas crisp.
- Étape 4
Cool slightly
- Let the carrots and chickpeas cool for a few minutes.
- Étape 5
Assemble and serve
- Spread the Greek yogurt over a serving dish.
- Top with the roasted carrots and crispy chickpeas.
- Finish with crumbled feta, chopped parsley, tahini and a drizzle of chili-infused olive oil.
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