Spicy Maple Roasted Rainbow Carrots with Crispy Chickpeas & Yoghurt Sauce

Have you ever wondered how to elevate your carrots? This recipe turns the humble carrot into a delicious dish! 

Recipe by Tiffany Kate-Lyn Matthews
Serves: 2
Preparation time: 15 minutes
Cooking time: 60 minutes

Ingredients:

For the carrots:

  • 500g rainbow carrots, peeled & halved lengthwise
  • 1 Tbsp olive oil
  • 2 Tbsp maple syrup
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper
  • ½ tsp ground cumin
  • Salt & pepper, to taste

For the crispy chickpeas:

  • 1 tin chickpeas, drained & rinsed
  • 1 Tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • ¼ tsp salt

For the yoghurt sauce:

  • ½ cup double thick plain yoghurt
  • 2 tsp tahini
  • 1 Tbsp lemon juice
  • 1 garlic clove, finely grated
  • 1 Tbsp water (to thin, if needed)
  • Salt & pepper, to taste

To serve:

  • fresh coriander, chopped
  • toasted sesame seeds
  • lemon wedge

How To Make Spicy Maple Roasted Rainbow Carrots with Crispy Chickpeas & Yoghurt Sauce

  1. Preheat oven to 200°C, then line a large tray with baking paper. In a bowl add carrots, olive oil, maple syrup, spices and seasoning, then toss until coated. Spread the carrots in a single layer on the prepared baking tray. Roast in the oven for 25 – 30 minutes, until tender and caramelized. In a separate bowl toss the chickpeas with olive oil, spices and seasoning, then spread in an even layer on a prepared baking tray, roast for 15 – 20 minutes until golden brown and crispy.
  2. In a small bowl, whisk together all the ingredients for the sauce and mix until well combined, season to taste with salt & pepper. Spread the yoghurt sauce on a serving platter, arrange the carrots, followed by the crispy chickpeas. Garnish with freshly chopped coriander and sesame seeds. Enjoy!