Side
Harissa Roasted Carrots and Chickpeas with Yogurt, Feta and Chili Oil
50 minServes 4Nutri-Score B€€
B
50 min
50 minHarissa Roasted Carrots and Chickpeas with Yogurt, Feta and Chili Oil
what you need
Ingredients
carrots (large, halved lengthwise)Produce6 pieces
olive oil (for the carrots)Pantry30 ml
honeyPantry21 g
garlic powderSpices1 g
smoked paprikaSpices1 g
salt (to taste)Spices3 g
chickpeas (drained and rinsed)Pantry240 g- harissa saucePantry30 ml
- olive oil (for the chickpeas)Pantry15 ml
black pepper (to taste)Spices1 g
plain Greek yogurtDairy120 g
feta (crumbled)Dairy70 g
fresh parsley (chopped)Produce4 g- tahiniPantry20 g
- chili-infused olive oil (for drizzling)Pantry15 ml
per serving
Nutrition
219kcal
- Carbs
- 20 g
- Proteins
- 6 g
- Fat
- 13 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Cool slightly
- Let the carrots and chickpeas cool for a few minutes.
- Step 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.
most cooked first