Description
Harissa roasted carrots and chickpeas, served over Greek yogurt with feta, chili oil, and tahini!
Ingredients
Scale
For the carrots:
- 6 large carrots, sliced in half lengthwise
- 2 tbsp olive oil
- 1 tbsp honey
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt, to taste
For the chickpeas:
- 1 jar/can of chickpeas
- 2 tbsp harissa sauce
- 1 tbsp olive oil
- Salt + pepper
For serving:
- 1/2 cup plain greek yogurt
- 2–3 oz feta
- 1 tbsp fresh parsley, chopped
- 1–2 tbsp tahini
- Chili-infused olive oil
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper. Add your carrots and toss with the olive oil, honey, garlic powder, smoked paprika, and a generous pinch of salt. Bake for 15 minutes.
- Meanwhile, drain and rinse your chickpeas. Pat dry with a clean kitchen towel, then toss in a bowl with the harissa, olive oil, and salt and pepper.
- After 15 minutes, flip all the carrots over and move to one side of the pan. Spread the chickpeas out on the other side. Bake for 20-25 minutes.
- Allow carrots and chickpeas to cool for 5-10 minutes. Spread yogurt out on serving dish, then add carrots, chickpeas, and remaining toppings. Serve and enjoy!