Honey Roasted Carrots and Chickpeas with Yogurt Sauce; A perfect, beautiful side dish for your holiday dinner table to impress your loved ones. It is a made with roasted carrots and chickpeas, tossed with blends of sweet and spice mixture, and served with lemon yogurt sauce.

There are so many Honey Roasted Carrots and Chickpeas recipes out there. But, this is with harissa spice blend and chickpeas surely stands out from the crowd. Moreover, the subtle and slightly peppery taste of the harissa adds a middle eastern twist to this classic dish.

Do you also know that carrots are the second most popular vegetable after the potato? Well, being such a versatile and easily accessible ingredient there’s no doubt, why it is so famous. Furthermore, this roasted carrots and chickpeas recipe takes humble ingredients and transforms them into a delicious festive dish.

In the first place, Honey Roasted Carrots and Chickpeas is a simple, impressive, and naturally gluten free side dish that’s sure to become a family favorite. As a matter of fact, there are times in the winter, especially during the holidays, when one craves something a bit more glamorous and something vibrant. I have the solution, and although it does require a few special ingredients. Of course, it takes hardly more effort than the typical roasted veg. This is also easy to prepare yet elegant side dish can be served hot or cold. Additionally, Halved carrots and canned chickpeas are tossed with spicy honey olive oil mixture, then roasted in the oven until just cooked through and crispy on the edges. Meanwhile, I make the quick, yummy yogurt sauce, a deliciously syrupy mixture of yogurt, lemon with some pepper for a burst of acidity. as A matter of fact, it is a perfect balance with spicy sweet roasted carrots and chickpeas.

Ingredients

• 7-8 Baby Carrots
• 1 Can Chickpeas
• 2-3 tbsp Olive Oil
• 2 tbsp Honey
• ½ tsp Smoked Paprika
• 1 tsp Harissa Spice Mix
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Ground Pepper
• 1 tsp Salt
• 1 Head of Whole Garlic (Cut Into Cross)

For Lemon Yogurt Sauce

• 2 cup Yogurt
• ½ lemon Juice
• 1 Garlic Clove Finely Grated
• ½ tsp Ground Pepper
• Salt as Per Taste

For Garnishing

• 1-2 tbsp Chopped Parsley or Coriander leaves
• ¼ cup Pomegranate Arils
• Pinch Of sumac Seasoning(Opt.)

Method

1. First, preheat the oven on 400F/200C.
2. Scrub and wash the carrots, then trim the leafy part and wipe with paper towel.
3. Cut it lengthwise into half and keep aside.
4. Rinse and drain the chickpeas, then keep aside.
5. In a small bowl add all the remaining ingredients and mix it well.
6. Arrange the carrots, garlic, and chickpeas on baking sheet.
7. Pour the prepared spice mixture over it and mix it with spoon or hand till all side coated well.
8. Place the baking sheet into the preheated oven, then roast it about 30-35 mins. Check in between while roasting and just stir it with spoon to upside down.
9. Now, Honey Roasted Carrots and Chickpeas is ready to serve.

10. For Lemon Yogurt Sauce: In a bowl whisk the Yogurt, add lemon Juice, grated garlic, ground pepper, cumin powder, salt and mix it well.
11. Now, arrange the roasted carrots and chickpeas in a serving plate.
12. Spread lemon yogurt sauce and garnish with chopped parsley, pomegranate arils and sprinkle sumac seasoning and serve as a side.
13. You can spread yogurt sauce first in serving plate and arrange carrot and chickpeas over it and garnish.

Tips

• You can use maple syrup instead of honey.
• Instead of sumac you can use mix of paprika, cumin and salt.
• For vegan, use coconut yogurt instead of dairy.
• Instead of Harissa you can use Za’atar spice blend.

Honey Roasted Carrots and Chickpeas with Lemon Yogurt Sauce

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Honey Roasted Carrots and Chickpeas with Yogurt Sauce; a perfect, beautiful side dish for your holiday dinner table to impress your loved ones. It is a made with roasted carrots and chickpeas, tossed with blends of sweet and spice mixture, and served with lemon yogurt sauce. Do you also know that carrots are the second most popular vegetable after the potato? Well, being such a versatile and easily accessible ingredient there’s no doubt, why it is so famous. Furthermore, this roasted carrots and chickpeas recipe takes humble ingredients and transforms them into a delicious festive dish.

Author: Binjal Pandya

Recipe type: side dish

Cuisine: Middle Eastern

Serves: 4-5

Ingredients

• 7-8 Baby Carrots
• 1 Can Chickpeas
• 2-3 tbsp Olive Oil
• 2 tbsp Honey
• ½ tsp Smoked Paprika
• 1 tsp Harissa Spice Mix
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Ground Pepper
• 1 tsp Salt
• 1 Head of Whole Garlic (cut into Cross)
• For Lemon Yogurt Sauce
• 2 cup Yogurt
• ½ lemon Juice
• 1 Garlic Clove Finely Grated
• ½ tsp Ground Pepper
• Salt as Per Taste
• For Garnishing
• 1-2 tbsp Chopped Parsley or Coriander leaves
• ¼ cup Pomegranate Arils
• Pinch Of sumac Seasoning(opt.)

Instructions

1. First, preheat the oven on 400F/200C.
2. Scrub and wash the carrots, then trim the leafy part and wipe with paper towel.
3. Cut it length wise into half and keep aside.
4. Rinse and drain the chickpeas and keep aside.
5. In a small bowl add all the remaining ingredients, then mix it well.
6. Arrange the carrots, garlic, and chickpeas on baking sheet.
7. Pour the prepared spice mixture over it and mix it with spoon or hand till all side coated well.
8. Place the baking sheet into the preheated oven, then roast it about 30-35 mins. Check in between while roasting and just stir it with spoon to upside down.
9. Now, Honey Roasted Carrots and Chickpeas is ready for serve.
10. For Lemon Yogurt Sauce: In a bowl whisk the Yogurt, add lemon Juice, grated garlic, ground pepper, cumin powder, salt and mix it well.
11. Now arrange the roasted carrots and chickpeas in a serving plate.
12. Spread lemon yogurt sauce and garnish with chopped parsley, pomegranate arils and sprinkle sumac seasoning and serve as a side.
13. You can spread yogurt sauce first in serving plate and arrange carrot and chickpeas over it and garnish.

Notes

You can use maple syrup instead of honey.
Instead of sumac you can use mix of paprika, cumin and salt.
For vegan, use coconut yogurt instead of dairy.
Instead of Harissa you can use Zaatar spice blend.

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