Charred Carrots with Harissa and Crispy Chickpeas
Ingredients
- 1½ poundscarrots (medium to large)
- 1 can (15 oz)chickpeas (drained and patted dry)
- 2 tablespoonsharissa paste
- 3 tablespoonsolive oil
- 1 tablespoonhoney
- 1lime
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ cupfresh cilantro (optional, for garnish)
Method
- 01
Preheat your oven to 450°F.
- 02
On a large rimmed baking sheet, toss the dried chickpeas with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread in a single layer and roast for 8–10 minutes, shaking the pan halfway through, until golden and crispy. Transfer to a small bowl.
- 03
On the same baking sheet, toss the carrots with 2 tablespoons olive oil, harissa paste, honey, 1/4 teaspoon salt, and remaining black pepper, ensuring the carrots are well coated.
- 04
Spread carrots in a single layer, cut sides down. Roast for 18–22 minutes, stirring once halfway through, until deeply caramelized and tender when pierced with a fork.
- 05
Juice the lime into a small bowl. Transfer carrots to a serving plate, scatter crispy chickpeas on top, drizzle with lime juice, and finish with cilantro if desired.
Spice Tips
Harissa varies in heat by brand; start with 1 1/2 tablespoons if you prefer mild warmth, then adjust up. For extra kick, stir a pinch of cayenne into the oil-harissa mixture. A splash of hot sauce or a scattering of red pepper flakes over the finished dish adds raw, bright heat.
Harissa paste is a North African chile-based condiment found in most supermarket international sections—it's the bold backbone here. If you can't find it, substitute equal parts sriracha mixed with 1/2 teaspoon smoked paprika.