© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
Delicious, harmoniously balanced spicy-sweet-smoky roasted carrots and chickpeas on a bed of creamy whipped feta and Greek yoghurt. This Middle-Eastern inspired, restaurant-worthy side dish is a real crowd-pleaser and a great option for last-minute entertaining. If you don’t have carrot tops for the salsa verde, simply use fresh parsley. Use rainbow carrots if you could find them. Great to serve with flatbreads to scoop up the feta sauce.
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- Preheat your oven to 200C/400F. Toss the carrots into a roasting tray in a single layer, reserving the tops for the salsa verde. Drizzle with 1 tablespoon of the olive oil, then scatter over the cinnamon and a pinch of salt and pepper. Mix to combine, then roast for 30 minutes.
- While carrots are roasting, add the carrot tops (or parsley) to a pestle and mortar, along with the lemon juice and the remaining 2 tablespoons of olive oil. Bash together until you have a chunky green sauce.
- Tip Greek yoghurt into a medium-sized mixing bowl and finely crumble in your feta. Whisk until the feta has totally incorporated, then season to taste with salt and pepper.
- Once the carrots have been roasting for 30 minutes, remove from the oven and tip the chickpeas into the roasting tray. Add a splash of olive oil if needed, then toss to combine. Return the tray to the oven for another 15 minutes until the carrots are roasted and the chickpeas are crisp.
- Mix together honey and harissa paste in a small bowl. Remove the carrots and chickpeas from the oven. Pour the honey and harissa mixture over them and give them a toss until they are all coated.
- Spoon the whipped feta yoghurt on to a serving plate and top with your chickpeas and carrots. Drizzle with the preapred carrot-top sauce, then serve and enjoy, with flatbread for dipping if desired.
© 2024 | http://angiesrecipes.blogspot.com
 |
 |
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
Honey always better than the maple syrup. Looks great.
ReplyDeleteOttimo contorno!!!!
ReplyDelete...Angie, once again you have staged this beautifully!
ReplyDeleteI love both of these and the combination is fabulous never thought of this one! Yum!
ReplyDeleteLooks lovely, the sweetness of carroten und the savoury taste of feta complement each other perfectly. I bought some oyster mushrooms today and will do a risotto with them tomorrow.
ReplyDeleteThis looks wonderful. I was thinking the other day to use up the harissa that I took out from the freezer. I must make it now.
ReplyDeleteSeguro que está buenisima esa combinación con tintes marroquíes, ya sabes por mi blog que estas recetas me encantan.
ReplyDeleteWhat a beautiful dish and so flavourful.
ReplyDeleteÉva https://kitcheninspirations.wordpress.com/
Hello Angie,
ReplyDeleteThe carrots look delicious, a yummy recipe. Take care, have a great day and happy new week!
This is a company worthy dish!
ReplyDeleteThat's a lovely way to cook the carrots. Looks super Angie!
ReplyDeleteIt looks very spicey and flavoursome
ReplyDeleteYummy
ReplyDeleteI'm in love with this dish!...you have elevated carrots to another level!....my hats of to you!!.....one day I'm going to knock your door, and I'm going to eat everything!!.....Abrazotes, Marcela
ReplyDeleteThis looks sooo good!
ReplyDeleteI really love carrots and your food display is so beautiful.
ReplyDeleteThe combination of roasted carrots and chickpeas on a bed of creamy whipped feta and Greek yogurt, topped with a carrot-top salsa verde, offers a harmonious balance of flavors and textures.
ReplyDeleteIt's a creative and flavorful side dish that would indeed be perfect for entertaining.
ReplyDeleteI love harissa! This is such a great combination of flavors.
ReplyDeleteLooks good.
ReplyDeleteYour recipes always are fantastic! I love this way to cook carrots
ReplyDeleteLooks absolutely wonderful and I bet it tastes that way too.
ReplyDeleteAngie- I would come right over to get a taste of this beautiful side dish. Sounds delicious and so flavorful. Yum!!
ReplyDeleteYour presentations always blow me away Angie! This looks and sounds wonderful!
ReplyDeleteHi Angie, I love roasted carrots and chickpeas are on my diet as well. Feta cheese is one of my favorites as well. I could make a meal out of this dish...and that's quite the statement considering my propensity as a full-blown carnivore. Take Care, Big Daddy Dave
ReplyDeleteGreat combination of flavors and textures. Yum!
ReplyDeleteHola Angie!. Qué plato tan rico te ha quedado!. Una combinación de sabores perfecta. Me encantaría probarlo!
ReplyDeletePerfect side dish and great to pack leftovers for office lunch!
ReplyDeleteLoved the spice mix, super roasted chick peas and carrots !!
ReplyDeleteIt reminds me of an Ottolenghi recipes and it looks so delicious! I need to try ASAP!
ReplyDeleteLooks delicious, gonna try this :)
ReplyDeletehttps://brigittapasztor.blogspot.com/
You are demonstrating how versatile the humble carrot is Angie. Your dish looks delightful.
ReplyDeleteRoasting the carrots and chickpeas with cinnamon and then adding the honey and harissa mixture must create an amazing balance of sweet, spicy, and smoky flavors. mmmmmmmmm
ReplyDeleteMuy interesante! Diferente! Rica!
ReplyDelete