Carrots Chickpeas Maple Roast (Print Version)

# Ingredients:

→ Carrots

01 - 16 Dutch carrots, washed and trimmed or 600g/1.2lb regular carrots, peeled and cut into quarters

→ Sweet & Spicy Maple Mixture

02 - 2½ tablespoons honey or 3 tablespoons maple syrup
03 - 2 tablespoons hot sriracha sauce
04 - 1½ tablespoons olive oil
05 - ¼ teaspoon salt (use cooking or kosher salt)
06 - ¼ teaspoon ground black pepper

→ Crispy Chickpea Seasoning

07 - 400g/14oz canned chickpeas, drained but left wet
08 - 1 tablespoon olive oil
09 - ¼ teaspoon garlic powder
10 - ¼ teaspoon onion powder
11 - ¼ teaspoon ground black pepper
12 - ½ teaspoon smoked paprika
13 - ¼ teaspoon salt (use cooking or kosher salt)

→ Optional Extra Sauce

14 - 1 tablespoon maple syrup
15 - ½ tablespoon hot sriracha sauce

→ Tangy Yogurt Sauce

16 - 1 cup plain yogurt
17 - ½ teaspoon garlic, freshly grated
18 - 1 tablespoon fresh lemon juice
19 - 1 tablespoon extra virgin olive oil
20 - ¼ teaspoon salt (use cooking or kosher salt)

→ Toppings

21 - 3 tablespoons chopped toasted pistachios
22 - 2 tablespoons finely chopped parsley or cilantro leaves

# Instructions:

01 - Set the oven to 425°F/200°C (or 180°C for fan ovens). Spread your oven racks about 8 inches apart for better airflow.
02 - Leave chickpeas wet after draining and spread them out on a tray. Toss carrots with the Sweet & Spicy Maple Mixture and place them on the top oven rack. Put the chickpea tray below.
03 - Pull the chickpea tray out after 10 minutes. Toss them with olive oil and seasonings. Push them to one side and slide the tray back in for another 20-25 minutes until crispy.
04 - Roast the carrots for about 30 minutes. Stir them halfway through so they caramelize on the edges and soften up.
05 - Mix the yogurt sauce ingredients in a bowl and leave them for 20 minutes so the flavors blend nicely.
06 - Combine sriracha and maple syrup if you'd like an additional drizzle.
07 - Spread yogurt sauce on a plate. Add carrots with the juices from the tray. If using, drizzle with extra sauce. Then top with chickpeas, pistachios, and the parsley or cilantro.

# Notes:

01 - The heat level is mild since roasting tames sriracha's spice.
02 - Crispy chickpeas lose their crunchiness within a few hours.
03 - Can be used as a side or even as a light main meal.

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