Maple Sage Glazed Carrots with Crispy Chickpeas
Ingredients
Chickpeas
- 1, 15 oz can chickpeas
- 1 tbsp avocado oil
- 1/2 tsp ground coriander
- 1/2 tsp sumac
- Kosher salt
- Black pepper
Carrots
- 2 lbs carrots
- 3 tbsp avocado oil
- 1/2 tsp ground coriander
- 1/2 tsp sumac
- 10 sage leaves
- 3 cloves garlic
- 1/3 cup pistachios
- 2 tbsp maple syrup
- Juice of half a lemon
Yogurt sauce
- 4 tbsp thick unsweetened plant based yogurt
- 2 tbsp good quality tahini
- 1 clove garlic
- Juice and zest of half a lemon
- 2 tsp maple syrup
Preparation
Preheat the oven to 425F.
Place chickpeas on a clean kitchen towel and pat dry. Transfer to a baking sheet then bake for 10 minutes on the bottom rack.
Remove from oven and add oil, coriander, sumac, and a generous pinch of salt and pepper. Toss to coat, spread the chickpeas back out on the tray and roast for another 20-25 minutes to crisp up.
Place carrots on a separate baking sheet and drizzle with 1 1/2 tbsp oil, coriander, sumac, and a generous pinch of salt and pepper. Toss the carrots to coat then spread out on the tray and bake for 30 minutes until tender, making sure to toss the carrots after 20 minutes.
To a small saute pan over medium low heat add the remaining 1 1/2 tbsp oil. When hot, add the sage and cook for 1 minute to deepen in color and crisp up. Transfer to a paper towel lined plate to drain.
To the same oil add the garlic and allow to cook for 1-2 minutes or until the edges start getting golden, then add the pistachios and a pinch of salt and saute for about 1 minute until fragrant. Stir in the syrup and allow to simmer then remove from heat and stir in the lemon juice.
Pour 2-3 dollops of the maple pistachio mixture over the roasted carrots and use tongs to toss and coat.
Prepare the sauce by combining yogurt, tahini, garlic, lemon juice and zest, sumac and a generous pinch of salt. Whisk together until mostly smooth then taste and adjust salt and sweetener to taste.
Assemble, smear yogurt sauce on a serving platter then arrange the carrots and chickpeas on top. Spoon over any remaining glaze and top with the crispy sage.
