Directions
- 1Preheat oven to 400°F and line a large baking sheet with parchment paper.
- 2Slice carrots in half lengthwise and toss with olive oil, honey, garlic powder, smoked paprika, and salt.
- 3Bake carrots for 15 minutes.
- 4Meanwhile, drain, rinse, and pat dry the chickpeas.
- 5Toss chickpeas with harissa, olive oil, salt, and pepper.
- 6After 15 minutes, flip carrots and move to one side of the baking sheet.
- 7Spread chickpeas on the other side of the baking sheet and bake for 20-25 minutes.
- 8Allow carrots and chickpeas to cool for 5-10 minutes.
- 9Spread yogurt on a serving dish.
- 10Layer the cooled carrots and chickpeas over the yogurt.
- 11Top with feta, chopped parsley, chili-infused olive oil, and tahini.
Ingredients
- 6 large carrots
- 2 tbsp olive oil
- 1 tbsp honey
- 0.25 tsp garlic powder
- 0.25 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 sheetparchment paperknifebowlspatulakitchen towel
Related recipes
Harira Soup
Moroccan · Soup
Mqila
Moroccan · Soup
APRICOT CARPACCIO & CRISPY LAMB
Moroccan · Soup
One Pan Butter Beans Merguez Sausages & Green Harissa
Moroccan · Soup27m
High Protein Harissa Chicken Thighs
Moroccan · Soup1h 15m
Harissa & Olive Brown Rice Soup
Moroccan · Soup35m
Creamy Carrot Lentil and Harissa Soup
Moroccan · Soup1h
الحريرة المغربية
Moroccan · Soup
Chorba vermicelles
Moroccan · Soup
Smoky Moroccan Chickpea Stew
Moroccan · Soup15m
Chicken, potato, and olive stew
Moroccan · Soup
MINESTRINA ALLA MAROCCHINA
Moroccan · Soup20m