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Harissa Roasted Carrots and Chickpeas with Yogurt, Feta and Chili Oil
50 minVoor 4Nutri-Score B€€
B
50 min
50 minHarissa Roasted Carrots and Chickpeas with Yogurt, Feta and Chili Oil
recept van
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2 recepten
3 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
carrots (large, halved lengthwise)Groente en fruit6 stukken
olive oil (for the carrots)Voorraadkast30 ml
honeyVoorraadkast21 g
garlic powderKruiden en specerijen1 g
smoked paprikaKruiden en specerijen1 g
salt (to taste)Kruiden en specerijen3 g
chickpeas (drained and rinsed)Voorraadkast240 g- harissa sauceVoorraadkast30 ml
- olive oil (for the chickpeas)Voorraadkast15 ml
black pepper (to taste)Kruiden en specerijen1 g
plain Greek yogurtZuivel120 g
feta (crumbled)Zuivel70 g
fresh parsley (chopped)Groente en fruit4 g- tahiniVoorraadkast20 g
- chili-infused olive oil (for drizzling)Voorraadkast15 ml
per portie
Voedingswaarden
219kcal
- Koolhydraten
- 20 g
- Eiwitten
- 6 g
- Vetten
- 13 g
wat je gebruikt
Keukengerei
Oven
Bakplaat
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Cool slightly
- Let the carrots and chickpeas cool for a few minutes.
- Stap 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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