Jun 73 min read

Sweet and Spicy Plant Protein: Crispy Chickpeas and Harissa Roasted Carrots

Simple, satisfying, and bursting with flavor – that's the beauty of this recipe for Roasted Carrots with Crispy Chickpeas. This vegetarian dish offers a delightful combination of textures and tastes, making it a perfect side dish or even a light main course.

a plate with roasted carrots and crispy chickpeas

Beyond taste, this dish boasts some serious health benefits:

Carrots: A Humble Hero

Carrots are a well-known source of beta-carotene, which our bodies convert to vitamin A, crucial for healthy vision and immune function. They're also a good source of fiber, potassium, and antioxidants.

Chickpeas: A Plant-Based Protein Powerhouse:

Beyond their delightful crunch, chickpeas are nutritional champions, particularly for those following a plant-based diet. Here's why they deserve a spot on your plate:

Protein Powerhouse: Chickpeas good source of plant protein. In addition, protein and fiber work together to slow digestion, which helps promote fullness. Protein may also increase levels of appetite-reducing hormones in your body. Together, the filling effects of the protein and fiber in chickpeas may automatically lower your calorie intake

Fiber for Gut Health: Rich in fiber, chickpeas promote healthy digestion and gut health, keeping you feeling fuller for longer.

Essential Nutrients: Chickpeas are a good source of iron, folate, and other essential nutrients that contribute to overall well-being.

Harissa: North African Flavor Boost

Harissa, a vibrant chili paste from North Africa, adds a smoky depth and a touch of heat to this dish. Harissa's unique blend of chilies, spices, and aromatics adds a complex flavor profile that complements a variety of dishes.

Simple Flavor Enhancer:

Harissa is a handy ingredient to keep around. It's a quick way to add a flavorful punch to your meals. I often stir it into stews, add over roasted vegetables or meat, or use it in marinades or dips.

Spice Control:

Harissa comes in varying levels of spiciness. Start with a small amount and add more to taste, depending on your preference. For a milder option, look for rose harissa. This variety incorporates the subtle floral note of rose water, a common ingredient in Middle Eastern and North African cuisine.

Don’t Forget the Garnish!

Even the garnish in this recipe packs a nutritional punch. Fresh herbs land pomegranate seeds add a pop of color and a touch of freshness, plus they offer plenty of antioxidants.

Flavor, Texture, and Color

This recipe is a delightful blend of textures and flavors. The sweetness of roasted carrots perfectly balances the smoky heat of harissa, while the crispy chickpeas add a satisfying crunch.

This recipe is not just about taste – it's about nourishing your body with wholesome ingredients. With its simplicity, affordability, and versatility, this dish is sure to become a staple in your healthy meal repertoire.

Now, let's get cooking!

Roasted Harissa Carrots With Crispy Chickpeas

INGREDIENTS / 2 PORTIONS:

1 tin chickpeas

800g carrots (new or regular size, cut in sticks)

2 tbsp harissa (you may adjust quantity depending on the spiciness of your harissa)

1 tbsp melted butter or olive oil

2 tsp runny honey

2 tsp cumin seeds

1 tsp ground cumin

1 tsp smoked paprika (optional)

2 tbsp olive oil

Salt

YOGHURT DIP:

1 cup Greek yoghurt

2 tbsp lemon juice

Small bunch mint leaves (ca. 5g), finely chopped.

2 tbsp tahini

1 tsp zaatar (optional)

GARNISH (optional):

Chopped cilantro

Pomegranate seeds

PREPARATION:

Drain and rinse the chickpeas. Leave it to dry (pat dry with a paper towel if needed). Heat the oven to 220C/fan 200C. If you are using regular carrots, peel and halve them lengthways.

In a big bowl mix harissa, honey, butter, 1 tbsp of olive oil, and cumin seeds. Add carrots, mix well and lay in a single layer in a shallow roasting tin lined with parchment paper. Throw the chickpeas into the same bowl (with what is left from the mix from carrots), add a slug of olive oil, ground cumin, smoked paprika and some salt. Stir, and tip the lot into another roasting tin.

Put both tins in the oven and bake for about 15-20 minutes. The exact baking time may vary depending on the size of the carrots, check on them from time to time, turning the carrots and shaking the tin. The chickpeas should be crisp and carrots roasted, but still firm.

To make easy lemon-yoghurt dip, mix all the ingredients. Spread on the serving platter or plates with the back of a spoon. Tip the carrots onto it, and scatter the chickpeas over. You can garnish with fresh herbs (e.g. cilantro) and pomegranate seeds.

Tips and Variations:

You can skip the chickpea and serve as a side dish (e.g. with roasted chicken).

Leftover magic: Roasted carrots are perfect for meal prep! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and enjoyed in salads, wraps, or Buddha bowls.