Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Spicy maple roast carrots with crispy chickpeas and yogurt sauce Recipe
This can be a mixture of three easy issues that come collectively right into a devilishly scrumptious dish: maple roast carrots with a delicate hit of spice, crispy seasoned chickpeas and a cooling, creamy garlic yogurt sauce. Substantial, spectacular aspect or meat-free meal!
I really like dishes like this. Take nice-but-nothing-spectacular issues. In at the moment’s case, spicy maple roasted carrots (3 substances), crispy chickpeas (crack a can) and a yogurt sauce.
Individually – nice.
Collectively – INCREDIBLE!
The factor right here that makes this so particular is the distinction of flavours and textures. Candy and spicy from the carrots. Crunchy and savoury from the chickpeas. Creamy and cooling from the lemony garlic yogurt sauce.
It’s so, so, SO excellent!
I additionally suppose you’ll admire the comfort of the making course of. Each the carrots and chickpeas cook dinner within the oven on the identical time, taking round half-hour for the carrots to turn into caramelised and tender, and the chickpeas crispy and clattering throughout the tray.
You do massive swirly smears of the yogurt sauce on a platter, pile the glistening carrots on prime and bathe with the crunchy chickpeas, stand again and also you instantly know you’ve simply made one thing moreishly scrumptious!
How a lot do you would like that spoon was heading in direction of your mouth proper now??
Right here’s what you have to make these loaded spicy maple roast carrots. Truly not that a lot! I’ve simply damaged it up into teams for ease of studying.
Carrot choices
I just like the visuals of dutch carrots however you need to use peculiar carrots as a substitute. Simply reduce them in quarters or half lengthwise so they’re across the identical width as dutch carrots.
Spicy maple sauce for roasting
Simply sriracha (for spiciness and vinegar) and maple syrup. You need to use honey as a substitute, although I actually love the flavour maple brings to this dish.
Crispy roasted chickpeas
Only a can of chickpeas and a easy seasoning provides nice crunch and further enjoyable to this dish! It additionally provides starch which turns it into meal-territory.
lemon garlic yogurt sauce
Right here’s what you want for the yogurt sauce. This can be a easy, powerhouse sauce that’s extremely versatile that I exploit continuously, from Chicken Shawarma wraps to draping over roasted pumpkin, koftas to lamb borek. Use Greek or Greek-style yogurt for those who can, else any plain yogurt (not sweetened or flavoured).
Toss and roast. That’s actually all it takes! The chickpeas and spicy maple roast carrots will each take round half-hour within the oven so we will do them each on the identical time.
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Dry roast plain chickpeas – Drain the chickpeas, unfold them out on a tray then roast for 10 minutes. After a few years of baking chickpeas, I can undoubtedly say this makes oven baked chickpeas crispier than for those who air dry or dry them with tea towels, to not point out quicker and extra handy!
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Season – Then toss the chickpeas with the oil, salt, pepper and seasonings. I simply do that on the tray – for those who’d received a rubber spatula, you possibly can scrape-and-toss fairly successfully simply straight on the tray.
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Roast – Then roast the chickpeas for an additional 20 to 25 minutes till they’re crispy. You’ll know simply by shaking the tray after they’re prepared as they may clatter noisily round on the tray.
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Toss the carrots within the sriracha, maple syrup, salt, pepper and oil.
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Roast half-hour – Unfold on the tray then bake for half-hour till the carrots are tender and they’re a bit caramelised.
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Yogurt sauce – Combine the substances till mixed.
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Further sauce (elective) – I additionally like to combine up only a splash of plain maple and sriracha to pour over as additional sauce. Primarily for additional sauce, as a result of the sauce used to roast the carrots is caramelised onto the carrots as we would like, reasonably than remaining in a pool on the tray, and I just like the recent vinegary hit that the sriracha brings to the dish. But it surely’s elective!
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Assemble – Then to assemble, unfold the yogurt sauce on a plate. Pile on the carrots, together with scraping out any juice left on the tray. Pour over the additional maple-sriracha sauce, then tumble over the chickpeas. Sprinkle with coriander (and pistachios as an elective additional, if utilizing) then serve instantly!
Suppose past the aspect dish!
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As a meal – Hand on coronary heart, what you see within the photographs was my lunch then dinner (I used to be stuffing carrots in warmed pita breads)
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Salad lunch unfold* with associates – This clunky titled idea is one thing I prefer to particularly do for lunch gatherings with associates. I put out a collection of what I name “substantial salads” (ie not only a bowl of leafy greens), crusty bread, and normally some crudités with hummus or feta dip. This dish is certainly going to make my subsequent salad lunch unfold!
I like doing these salad spreads as a result of it’s one thing completely different, folks alway like a collection of dishes, I select salads that may be ready forward and it’s normally a straightforward technique to take care of the inevitable presence of somebody gluten-free, vegetarian and/or “making an attempt to be wholesome”.
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As a aspect dish. Sure, I needed to listing it! And undoubtedly an occasion-worthy aspect dish.
There you go! I’d like to know what you consider this dish. I at all times get a contact nervous with recipes I simply invent on a whim, normally after I get impressed after I see a selected ingredient on particular (on this case, dutch carrots!). – Johnsat x
Ingredients
- 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)
- 3 tbsp maple syrup (or 2 1/2 tbsp honey)
- 2 tbsp sriracha
- 1 1/2 tbsp olive oil
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 400g/ 14 oz can chickpeas , drained but not dried
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 tbsp maple syrup
- 1/2 tbsp sriracha
- 1 cup plain yogurt
- 1/2 tsp garlic , finely grated
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp cooking salt / kosher salt
- 2 tbsp finely chopped coriander/cilantro leaves (sub parsley)
- 3 tbsp toasted pistachios , finely chopped (Note 3)
Instructions
- Preheat the oven to 200°C/425°F (180°C fan). Arrange the oven racks so they are 20 cm/8" apart (for air circulation).
- Chickpeas & carrots – Drain the chickpeas then spread on a tray (still wet). Toss the carrots with the Spicy Maple Sauce ingredients. Put both trays in the oven (carrots on the top shelf).
- Crispy chickpeas – Remove the oven dried chickpeas from the oven after 10 minutes (Note 4). Push them to one side of the tray, drizzle with the oil and sprinkle with the chickpea spices, salt and pepper. Toss well using a rubber spatula, then return to the oven for a further 20 – 25 minutes until they're crispy (listen for the clatter when you shake the tray – or eat one! Note 4).
- Carrots 30 min – Roast the carrots for 30 minutes, tossing halfway, until they are tender and caramelised on the edges.
- Yogurt Sauce – Mix the ingredients in a bowl and set aside for at least 20 minutes to allow the flavours to develop.
- Extra sauce – Mix until combined.
- Assemble – Spread the yogurt sauce on a plate. Pile on the carrots, scraping out every drop of juices on the tray. Drizzle with extra sauce, if using. Sprinkle over chickpeas, then coriander and pistachios. EAT!
Notes
Spice note: Not that spicy, roasting takes the spicy edge of sriracha a bit. If you’re concerned, cut back then if you want more spiciness at the end, just add a bit more sriracha when making up the Extra Sauce.
1. Carrots – I use dutch for visual purposes and because when I made this for the photos, dutch carrots were on special. But regular carrots can be used in a pinch. Cut them vertically into dutch-carrot width long pieces (quarters for normal carrots, half for small ones)
2. Extra sauce – I like to add a touch of extra sauce at the end because all the sauce caramelises in the oven and coats the carrots (as intended). I also like the vinegary tang that the sriracha brings to the dish.
3. Pistachios – A late addition to this dish included in the video that just made it even better! For flavour and also looks good. But it’s optional. Toast over medium heat in a dry skillet (no oil) until there are small golden patches. Remove, cool, chop.
4. Roasted chickpeas should be crispy on the outside but still soft on the inside. The initial 10 minute dry roasting will make these oven chickpeas crispier than the usual technique of air or towel drying then roasting, but the fact is they will never be as crispy as deep frying (and that’s ok, our hips are happy with this) and they don’t stay crispy for longer than 2 hours UNLESS you roast them for 45 minutes until they are rock hard all the way through (these are a little too hard to eat, in my opinion)
Leftovers will keep pretty well for a day, bring to room temp them eat (it’s a bit messy to separate yogurt from carrots to heat the carrots). Otherwise keep the components separate and heat the carrots. Oven chickpeas don’t stay crispy for longer than a couple of hours.
Nutrition per serving, assuming 5 servings as a side.
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