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Harissa Roasted Carrots and Chickpeas with Yogurt, Feta and Chili Oil
Dodatek

Harissa Roasted Carrots and Chickpeas with Yogurt, Feta and Chili Oil

50 minPorcje: 4Nutri-Score B€€
od @gatherednutrition3 importyugotowano 0 razy
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Składniki

4 osoby
  • carrots (large, halved lengthwise)Warzywa i owoce6 kawałki
  • olive oil (for the carrots)Spiżarnia30 ml
  • honeySpiżarnia21 g
  • garlic powderPrzyprawy1 g
  • smoked paprikaPrzyprawy1 g
  • salt (to taste)Przyprawy3 g
  • chickpeas (drained and rinsed)Spiżarnia240 g
  • harissa sauceSpiżarnia30 ml
  • olive oil (for the chickpeas)Spiżarnia15 ml
  • black pepper (to taste)Przyprawy1 g
  • plain Greek yogurtNabiał120 g
  • feta (crumbled)Nabiał70 g
  • fresh parsley (chopped)Warzywa i owoce4 g
  • tahiniSpiżarnia20 g
  • chili-infused olive oil (for drizzling)Spiżarnia15 ml

na porcję

Wartości odżywcze

219kcal

Węglowodany
20 g
Białko
6 g
Tłuszcz
13 g
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Przybory

  • Piekarnik
  • Blacha do pieczenia
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  4. Cool slightly

    • Let the carrots and chickpeas cool for a few minutes.
    Krok 4

  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.
    Krok 5
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