Binjal's VEG Kitchen

unforgettable vegetarian cooking journey

  • Home
  • Recipes
    • Appetizers & Snacks
    • Bread & Baking
    • Chutneys & Pickles
    • Desserts & Sweets
    • Fasting Recipes
    • Fusion International
    • Indian Breads
    • Kitchen Basics
    • Rice Dishes
    • Sabji & Curry
    • Salad & Raita
    • Streetfood & Chaat
    • Soup & Beverages
  • My Gallery
    • Food
    • Random
  • Contact
  • About Me
  • Disclosure

Honey Roasted Carrots and Chickpeas with Lemon Yogurt Sauce

Honey Roasted Carrots and Chickpeas with Lemon Yogurt Sauce

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.

Honey Roasted Carrots and Chickpeas 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.

Honey Roasted Carrots and Chickpeas with Lemon Yogurt Sauce

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.
3.5.3251
Honey Roasted Carrots and Chickpeas with Lemon Yogurt Sauce was last modified: October 8th, 2021 by Binjal's VEG Kitchen

Like this:

Like Loading...
10/04/2021   Binjal's VEG Kitchen
  Fusion International     appetizer, easy, eggless, festive, fusion, gluten free, side dish, vegan
  • Kurkuri Bhindi or Okra Fries
  • Farali Batata Vada

2 Responses to “Honey Roasted Carrots and Chickpeas with Lemon Yogurt Sauce”

  1. Natasha Minocha / 11 Oct 2021 8:49am #

    This looks amazing, Binjal! I’m definitely trying this for my festive table this year!
    Natasha Minocha recently posted…Mawa CakeMy Profile

    Loading...
    Reply
    • Binjal's VEG Kitchen / 25 Oct 2021 10:02am #

      Thank You Dear Natasha 🙂

      Loading...
      Reply

Cancel

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Show more posts

Binjal's VEG Kitchen

binjalsvegkitchen

Grilled Mexican Street Corn is a popular Mexican s Grilled Mexican Street Corn is a popular Mexican street food called Elotes, Grilled Mexican Street Corn is traditionally slathered with a creamy lime topping and cotija cheese. You’ll find people snacking on throughout Mexico. 
There is always one cart on any Mexican street along with Tacos🌮, Burritos🌯 which is a Mexican street corn. It is a tasty handheld appetizer also called Elotes 🌽, it’s time to fire up the grill. So don’t forget to make this yummy street food 😊💕
.
Happy Cinco De Mayo! 
.
Recipe on my blog link in profile!
.
http://www.binjalsvegkitchen.com/grilled-mexican-street-corn/
.
@binjalsvegkitchen .
Pineapple Passion Fruit Mojito is a perfect tropic Pineapple Passion Fruit Mojito is a perfect tropical cocktail drink for hot summer days. It can be served with ice, lemon and mint leaves to make refreshing drink. I love summer only because of the tropical fruits, especially mango, passion fruit, lychee, pineapple, etc…The base of the drink is the simple ingredients. It goes well with any additions to change it to more complex cocktail.
.
Recipe on my blog link in profile!
.

http://binjalsvegkitchen.com/pineapple-passion-fruit-mojito/
.
Creamy Broccoli Soup is super creamy in texture. T Creamy Broccoli Soup is super creamy in texture. This Soup is easy, quick to make and dairy free. It gets a thick, creamy base from cashew nuts and potatoes. It is simple and satisfying and can be made in less than an hour, perfect summer soup. A good way to get broccoli into the tummies of fussy eaters.
.
Recipe on my blog link in profile!
.
.

http://www.binjalsvegkitchen.com/creamy-broccoli-soup/
.
.
Spicy Peanut Potatoes is a no onion no garlic reci Spicy Peanut Potatoes is a no onion no garlic recipe, can be used as a fasting recipe too. It is a very quick to make with minimum ingredients. 
.
Ingredients:
• 2 cup Boiled, Peeled and Cubed Potatoes
• 2 tbsp Oil
• 1 tsp Cumin Seeds
• 5-6 Curry Leaves
• 3-4 Green Chilies +1 inch Ginger coarse paste 
• ¼ cup Crushed Roasted Peanuts
• ½ tsp Turmeric Powder (opt.)
• 1 Lemon Juice
• salt as per taste 
• 1-2 tsp Sugar (optional)
• ¼ Cup Chopped Coriander Leaves
.
Detailed Recipe on my blog.
.
http://binjalsvegkitchen.com/spicy-peanut-potatoes-recipe/
Load More... Follow on Instagram

Tags

appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

‹ › ×
    Copyright © 2015-2022 Binjal’s VEG Kitchen, Powered by Binjal’s VEG Kitchen Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
     

    Loading Comments...
     

      %d bloggers like this: