Sweet and smoky roasted baby carrots glazed in bold harissa paste, paired with spiced, crispy chickpeas and served over a bed of creamy garlic yogurt. This vibrant and flavorful dish is a beautiful blend of textures and Middle Eastern-inspired flavors, making it a perfect vegetarian side or a satisfying plant-based main course.

Why You’ll Love This Recipe

This dish is a celebration of contrasts: the natural sweetness of roasted carrots meets the heat and depth of harissa, while crispy chickpeas add crunch and the cool yogurt sauce balances the heat. It’s nutritious, colorful, and ideal for entertaining or weeknight dinners. Best of all, it’s easy to prepare using pantry staples and comes together on a single sheet pan.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the roasted vegetables:

• 1 lb baby carrots, peeled and trimmed
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 2 tbsp harissa paste
• 1 tbsp maple syrup
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

For the garlic yogurt:

• 1 cup plain Greek yogurt
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt to taste

Directions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the carrots with 1 tbsp olive oil, 1 tbsp harissa, maple syrup, salt, and pepper. Spread them out on the baking sheet.
3. In another bowl, mix the chickpeas with the remaining 1 tbsp olive oil, 1 tbsp harissa, cumin, smoked paprika, and a pinch of salt.
4. Scatter the chickpeas around the carrots on the same sheet or use a second baking sheet if needed.
5. Roast for 30–35 minutes, turning everything halfway through, until the carrots are tender and the chickpeas are crispy.
6. While the vegetables roast, combine Greek yogurt, minced garlic, lemon juice, and salt in a bowl. Stir well and refrigerate until ready to serve.
7. To serve, spread the garlic yogurt onto a large serving plate or platter. Top with the roasted carrots and chickpeas.
8. Drizzle with any leftover pan juices and garnish with chopped fresh parsley.

Servings and timing

This recipe yields 4 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Add grains: Serve over cooked quinoa, couscous, or farro for a more filling meal.
• Swap the yogurt: Use a dairy-free yogurt alternative to make it fully vegan.
• Add nuts or seeds: Top with toasted almonds, pine nuts, or pumpkin seeds for extra texture.
• Carrot substitutes: Try using sweet potatoes, parsnips, or rainbow carrots instead.
• Spice it up: Add a pinch of cayenne to the chickpeas for more heat, or swirl extra harissa into the yogurt.

Storage/Reheating

Storage: Store roasted carrots and chickpeas in an airtight container in the refrigerator for up to 3 days. Keep the garlic yogurt separate.
Reheating: Reheat the carrots and chickpeas in a 375°F (190°C) oven for 10–12 minutes until warmed through and slightly crisped. Serve with chilled yogurt.

FAQs

What is harissa and where can I find it?

Harissa is a North African chili paste made with roasted peppers, spices, and olive oil. It’s available in jars or tubes in most grocery stores or international markets.

Can I use regular carrots instead of baby carrots?

Yes, just peel and slice them into sticks or rounds of even thickness so they roast evenly.

Are the chickpeas supposed to be crunchy?

Yes, roasting them at high heat with oil and spices makes them crispy on the outside while keeping the inside slightly tender.

Is this dish spicy?

Harissa adds a moderate heat, but the yogurt balances it. You can adjust the amount to suit your taste.

Can I make this vegan?

Absolutely. Use a dairy-free yogurt for the garlic dip, and ensure your harissa paste is vegan-friendly.

Can I make this ahead of time?

Yes, you can roast the vegetables and mix the yogurt dip up to a day in advance. Reheat the veggies and assemble just before serving.

What can I serve this with?

This dish pairs well with warm pita bread, herbed couscous, or a fresh green salad.

Can I use dried chickpeas?

Yes, but they must be cooked and fully softened before roasting. Canned chickpeas are more convenient for this recipe.

How do I prevent the chickpeas from getting soggy?

Dry them thoroughly before roasting and don’t overcrowd the baking sheet to allow them to crisp up.

What type of yogurt works best?

Plain Greek yogurt offers the best texture and flavor, but any plain, thick yogurt will work well.

Conclusion

Roasted harissa carrots with crispy chickpeas and garlic yogurt is a striking, flavor-packed dish that’s simple to prepare yet impressive on the table. Whether served as a plant-based main or a bold side dish, it delivers a delicious balance of spice, sweetness, creaminess, and crunch. Try it for your next dinner gathering or meal prep—it’s as nourishing as it is flavorful.

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