Harissa Roasted Carrots and Chickpeas

Harissa Roasted Carrots and Chickpeas

40 mins
Serves 1
Serves

Directions

  1. 1.

    Preheat oven to 400°F and line a large baking sheet with parchment paper.

  2. 2.

    Slice carrots in half lengthwise and toss with olive oil, honey, garlic powder, smoked paprika, and salt.

  3. 3.

    Bake carrots for 15 minutes.

  4. 4.

    Meanwhile, drain, rinse, and pat dry the chickpeas.

  5. 5.

    Toss chickpeas with harissa, olive oil, salt, and pepper.

  6. 6.

    After 15 minutes, flip carrots and move to one side of the baking sheet.

  7. 7.

    Spread chickpeas on the other side of the baking sheet and bake for 20-25 minutes.

  8. 8.

    Allow carrots and chickpeas to cool for 5-10 minutes.

  9. 9.

    Spread yogurt on a serving dish.

  10. 10.

    Layer the cooled carrots and chickpeas over the yogurt.

  11. 11.

    Top with feta, chopped parsley, chili-infused olive oil, and tahini.

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Ingredients

  • 6 large carrots
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 0.2 tsp garlic powder
  • 0.2 tsp smoked paprika
  • 1 pinch salt
  • 1 jar/can chickpeas
  • 2 tbsp harissa sauce
  • 1 tbsp olive oil
  • 0.5 salt
  • 0.5 pepper
  • 0.5 cup plain greek yogurt
  • 2 oz feta
  • 1 tbsp fresh parsley
  • 1 tbsp tahini
  • 2 tbsp chili infused olive oil

Equipment

baking sheet parchment paper knife bowl spatula kitchen towel

Tips

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