Spicy Maple Roast Carrots Chickpeas (Print Version)

# Ingredients:

→ Carrots

01 - 16 Dutch carrots, scrubbed and trimmed, leaving 2 cm of tops
02 - or 600 g regular carrots (approximately 5 medium), peeled, cut into quarters

→ Spicy maple sauce

03 - 3 tablespoons maple syrup (or 2 1/2 tablespoons honey)
04 - 2 tablespoons sriracha
05 - 1 1/2 tablespoons olive oil
06 - 1/4 teaspoon cooking salt or kosher salt
07 - 1/4 teaspoon black pepper

→ Crispy seasoned chickpeas

08 - 400 g canned chickpeas, drained
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon garlic powder
12 - 1/4 teaspoon onion powder
13 - 1/4 teaspoon cooking salt or kosher salt
14 - 1/4 teaspoon black pepper

→ Extra sauce (optional)

15 - 1 tablespoon maple syrup
16 - 1/2 tablespoon sriracha

→ Lemon garlic yogurt sauce

17 - 250 g plain yogurt
18 - 1/2 teaspoon finely grated garlic
19 - 1 tablespoon lemon juice
20 - 1 tablespoon extra virgin olive oil
21 - 1/4 teaspoon cooking salt or kosher salt

→ Garnishes

22 - 2 tablespoons finely chopped coriander leaves or parsley
23 - 3 tablespoons toasted pistachios, finely chopped

# Instructions:

01 - Heat oven to 200°C. Arrange racks with 20 cm spacing for optimal air circulation.
02 - Drain chickpeas and spread them wet on a baking tray. Toss carrots with spicy maple sauce and arrange on a separate tray.
03 - Place both trays in the oven, positioning the carrots on the top shelf. Bake chickpeas for 10 minutes.
04 - Remove chickpeas, push to one side of the tray, drizzle with olive oil, and sprinkle with paprika, garlic powder, onion powder, salt and pepper. Toss to coat, then return to oven for 20–25 minutes until crisp.
05 - Roast carrots for 30 minutes, tossing halfway through, until tender and caramelised at the edges.
06 - In a bowl, combine yogurt, garlic, lemon juice, olive oil and salt. Set aside for at least 20 minutes to allow flavours to develop.
07 - Stir together maple syrup and sriracha for extra drizzle if desired.
08 - Spread yogurt sauce over a serving plate. Layer with roasted carrots, include pan juices, drizzle with extra sauce if using, top with crispy chickpeas, coriander and chopped pistachios. Serve immediately.

# Notes:

01 - For best crisp texture, ensure chickpeas are not dried before initial baking.
02 - Allow yogurt sauce to rest for better flavour integration.

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