Roasted Carrots and Chickpeas with Herby Cashew Cream

bonappetit.com

Mark Oberemk

subheading: CASHEW CREAM:

1 cup raw cashews

1 garlic clove, coarsely chopped

1 Tbsp. extra-virgin olive oil

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

subheading: CARROTS AND ASSEMBLY:

¼ cup almonds

2 scallions, coarsely chopped

¼ cup tender dill sprigs

¼ cup tender parsley sprigs

3 Tbsp. fresh lemon juice, divided

¼ tsp. freshly ground black pepper, divided

1 lb. carrots, peeled, cut into 3" pieces

2 14-oz. cans chickpeas, rinsed, patted dry

5 Tbsp. extra-virgin olive oil, divided

1 tsp. ground cumin

1 tsp. paprika

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided

3 cups greens (such as arugula, spinach, and/or mesclun)

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