Description
Delight in this vibrant dish featuring sweet roasted carrots, crunchy chickpeas, and a creamy yogurt sauce that brings everything together.
Ingredients
Scale
- 1 lb medium-sized carrots, peeled and cut into sticks
- 1 can (15 oz) chickpeas, rinsed and drained
- 3 tbsp pure maple syrup
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt to taste
- 1 cup Greek yogurt
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the carrots and chickpeas.
- Drizzle olive oil and maple syrup over the mixture. Add cumin, chili powder, and salt. Toss until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden brown and tender.
- In a small bowl, mix Greek yogurt with lemon juice. Add salt to taste.
- Once roasted, remove the carrots and chickpeas from the oven. Serve on plates drizzled with yogurt sauce.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg
Keywords: - For added flavor, experiment by incorporating fresh herbs like thyme or dill. - Adjust spice levels by increasing or decreasing chili powder or adding cayenne pepper for extra heat.