Ingredients
Scale
1 can chickpeas/garbanzo beans
1 tbsp olive oil
¼ tsp paprika (or more)
1/4 tsp salt
1/8 tsp pepper
2 bundles heirloom carrots, tops trimmed
2 tbsp olive oil
Salt and pepper
For the sauce:
1 cup greek yogurt
Juice from 1 lemon
6 garlic cloves
4 tbl olive oil
Instructions
- Drain and rinse chickpeas and then pat them dry with a towel or paper towels, trying to remove as much moisture as possible.
- Pour them in a bowl and add 1 tbsp olive oil, paprika, salt and pepper; stir to combine
- Place chickpeas on a baking sheet, and then place on the lower shelf in your oven. Roast until chickpeas are crispy, around 30-35 minutes.
- Next, place carrots on a separate baking sheet, drizzle with olive oil, cumin, paprika, salt and pepper and place them in the oven. Roast carrots until soft, approximately 25-35 minutes.
- While the carrots are cooking, make the sauce by combining yogurt, garlic, lemon juice and olive oil in a bowl; set aside.
- Place yogurt sauce on plate and top with roasted carrots and chick peas