Roasted Carrots and Chickpeas

Side dish Thursday! It’s not a thing.

Actually, it’s side dish WEEK. I gave you skillet potatoes on Tuesday, and carrots Thursday. WHAT HAPPENS ON SATURDAY!

Well, nothing.

Deal.

Just kidding.

This is a suuuuper simple recipe that goes well with anything. Roasted CHICKEN, seared STEAK, maybe some PORK. Or just on its own, if you’re feeling like a nibble queen. (<–a what?)

Per usual, your lineup. Those carrots are cute, right? Hashtag adorbz? No. Got them at TJ’s, for those of you shamelessly into attractive carrots.

This is all about the ROASTING. Both the carrots and the chickpeas will get dusted with a sprinkle of cumin, and head straight into the oven for spa day.

But first! After you rinse the chickpeas, pat them DRY dry dry. Like Arizona. DRY. As you roll them around between a couple of cloths to dry, the outer skins will peel right off. Toss those into the trash and tell them to think about what they’ve done.

It’s not like you need therapy or anything.

While the carrots and chicks are roasting, toast some pine nuts! But keep your eagle eye on them, man, because you don’t want to take a second mortgage out on your home, only to have them ALL BURNT UP. I can’t be responsible for this today. I already to have to pick out new toothpaste and that’s all I can handle.

Well hello. ^

Oh! The sauce. This is where it’s AT, yo. A bit of Greek yogurt, with a single clove of garlic GRATED into it, plus a Tbs. or so of lemon juice, a pinch of salt and maybe a tiny splash of water to thin it even more. That’s it. And it’s ridic. Light, bright, acidic, punchy, seductive, smooth, tangy, MAMA.

Also, chop up a bit of cilantro and toss it with the carrots/chickpeas BEFORE you drizzle this yogurt sauce over it all. This is a secret life step that will lead you to prosperity.

Drizzle drazzle drunk, then sprinkle sprankle sprunk with the toasted pine nuts, another sprig or 40 of cilantro on top, and you’re the queen of the universe.

Or at least side dishes.

Of the roasted carrots and chickpeas variety.

AND YOU KNOW WHAT, it has this pleasant Moroccan-y flavor with the cumin and lemony yogurt sauce, so you’re automatically cool when you serve this to a crowd. Or yourself in a dark, locked bathroom in the middle of the night.

Make it!

Roasted Carrots and Chickpeas

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Ingredients

• 2 Tbs. extra-virgin olive oil
• 1 pound carrots, multi-color is even better!
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 Tbs. ground cumin
• 1 cup Greek yogurt
• 2 Tbs. fresh lemon juice
• 1 garlic clove, grated
• 1/3 cup pine nuts, lightly toasted in a small pan
• one bunch cilantro, about 1/3 cup chopped, and extra sprigs for garnish
• Coarse salt and pepper

Instructions

1. Preheat an oven to 400.
2. Take the rinsed chickpeas and place them between two clean kitchen towels. Roll them around to dry, and the outer skins will peel right off. Discard the skins and keep the inner chickpea part. The nucleus. Sorry.
3. Place the carrots and chickpeas on a large baking sheet and dust with the cumin. Drizzle with the extra-virgin olive oil and season with a good pinch of salt and pepper. Toss to coat (either with tongs, or your fingers)
4. Roast for 30-40 minutes, until the chickpeas are nearly crunchy, and the carrots charred and tender.
5. Transfer to a large bowl and toss with the chopped cilantro.
6. In the meantime, mix the Greek yogurt, lemon juice, grated garlic, a pinch of salt and a splash of water in a small bowl. This is your drizzle sauce. And you will weep. Forever.
7. Arrange the roasted goodies on a platter, and drizzle the sauce over it. Sprinkle with the toasted pine nuts, and garnish with another cilantro sprig and you’re SET. Boom.
8. Serves four as a side. Or two a main! Or one as a whoa, what are you doing there?

7.8.1.2

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https://bevcooks.com/2018/04/roasted-carrots-and-chickpeas/

Vegetarian side dish for LIIIIIEEEEEFFFEEEE.