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Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
Ingredients
  • subheading: CARROTS (CHOOSE ONE):
  • 16 Dutch carrots , scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)
  • 600 g/ 1.2 lb regular carrots (5 medium), peeled, cut into quarters (Note 1)
  • subheading: SPICY MAPLE SAUCE (FOR CARROTS):
  • 3 tbsp maple syrup (or 2 ½ tbsp honey)
  • 2 tbsp sriracha
  • 1 ½ tbsp olive oil
  • ¼ tsp cooking salt / kosher salt
  • ¼ tsp black pepper
  • subheading: CRISPY SEASONED CHICKPEAS:
  • 400g/ 14 oz can chickpeas , drained but not dried
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp cooking salt / kosher salt
  • ¼ tsp black pepper
  • subheading: EXTRA SAUCE (OPTIONAL) - NOTE 2:
  • 1 tbsp maple syrup
  • ½ tbsp sriracha
  • subheading: LEMON GARLIC YOGURT SAUCE:
  • 1 cup plain yogurt
  • ½ tsp garlic , finely grated
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • ¼ tsp cooking salt / kosher salt
  • subheading: GARNISHES:
  • 2 tbsp finely chopped coriander/cilantro leaves (sub parsley)
  • 3 tbsp toasted pistachios , finely chopped (Note 3)
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