Harissa Roasted Carrots and Chickpeas

40 mins
Serves 1
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Directions

  1. 1Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. 2Preheat oven to 400°F and line a large baking sheet with parchment paper.
  3. 3Preheat oven to 400°F and line a large baking sheet with parchment paper.
  4. 4Slice carrots in half lengthwise and toss with olive oil, honey, garlic powder, smoked paprika, and salt.
  5. 5Slice carrots in half lengthwise and toss with olive oil, honey, garlic powder, smoked paprika, and salt.
  6. 6Slice carrots in half lengthwise and toss with olive oil, honey, garlic powder, smoked paprika, and salt.
  7. 7Bake carrots for 15 minutes.
  8. 8Bake carrots for 15 minutes.
  9. 9Bake carrots for 15 minutes.
  10. 10Meanwhile, drain, rinse, and pat dry the chickpeas.
  11. 11Meanwhile, drain, rinse, and pat dry the chickpeas.
  12. 12Meanwhile, drain, rinse, and pat dry the chickpeas.
  13. 13Toss chickpeas with harissa, olive oil, salt, and pepper.
  14. 14Toss chickpeas with harissa, olive oil, salt, and pepper.
  15. 15Toss chickpeas with harissa, olive oil, salt, and pepper.
  16. 16After 15 minutes, flip carrots and move to one side of the baking sheet.
  17. 17After 15 minutes, flip carrots and move to one side of the baking sheet.
  18. 18After 15 minutes, flip carrots and move to one side of the baking sheet.
  19. 19Spread chickpeas on the other side of the baking sheet and bake for 20-25 minutes.
  20. 20Spread chickpeas on the other side of the baking sheet and bake for 20-25 minutes.
  21. 21Spread chickpeas on the other side of the baking sheet and bake for 20-25 minutes.
  22. 22Allow carrots and chickpeas to cool for 5-10 minutes.
  23. 23Allow carrots and chickpeas to cool for 5-10 minutes.
  24. 24Allow carrots and chickpeas to cool for 5-10 minutes.
  25. 25Spread yogurt on a serving dish.
  26. 26Spread yogurt on a serving dish.
  27. 27Spread yogurt on a serving dish.
  28. 28Layer the cooled carrots and chickpeas over the yogurt.
  29. 29Layer the cooled carrots and chickpeas over the yogurt.
  30. 30Layer the cooled carrots and chickpeas over the yogurt.
  31. 31Top with feta, chopped parsley, chili-infused olive oil, and tahini.
  32. 32Top with feta, chopped parsley, chili-infused olive oil, and tahini.
  33. 33Top with feta, chopped parsley, chili-infused olive oil, and tahini.

Ingredients

  • 6 large carrots
  • 6 large carrots
  • 6 large carrots
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp smoked paprika
  • 0.25 tsp smoked paprika
  • 0.25 tsp smoked paprika
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 jar/can chickpeas
  • 1 jar/can chickpeas
  • 1 jar/can chickpeas
  • 2 tbsp harissa sauce
  • 2 tbsp harissa sauce
  • 2 tbsp harissa sauce
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 salt
  • 0.5 salt
  • 0.5 salt
  • 0.5 pepper
  • 0.5 pepper
  • 0.5 pepper
  • 0.5 cup plain greek yogurt
  • 0.5 cup plain greek yogurt
  • 0.5 cup plain greek yogurt
  • 2 oz feta
  • 2 oz feta
  • 2 oz feta
  • 1 tbsp fresh parsley
  • 1 tbsp fresh parsley
  • 1 tbsp fresh parsley
  • 1 tbsp tahini
  • 1 tbsp tahini
  • 1 tbsp tahini
  • 2 tbsp chili infused olive oil
  • 2 tbsp chili infused olive oil
  • 2 tbsp chili infused olive oil

Equipment

baking sheetparchment paperknifebowlspatulakitchen towel