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Roasted Harissa Carrots with Crispy Chickpeas and Yogurt

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Sweet and smoky roasted baby carrots glazed in harissa, paired with crunchy chickpeas and creamy garlic yogurt. A bold and vibrant dish perfect as a side or a stunning plant-based main.

Ingredients

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

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss carrots with 1 tbsp olive oil, 1 tbsp harissa, maple syrup, salt, and pepper. Spread onto the baking sheet.
  3. In another bowl, mix chickpeas with 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 baking sheet or a second sheet.
  5. Roast for 30–35 minutes, turning halfway, until carrots are tender and chickpeas are crispy.
  6. While roasting, mix all garlic yogurt ingredients in a bowl and refrigerate until ready to serve.
  7. To serve, spread garlic yogurt on a large serving plate. Top with roasted carrots and chickpeas.
  8. Drizzle with leftover pan juices and garnish with fresh parsley.

Notes

  • Use full-fat Greek yogurt for a creamier dip.
  • Adjust harissa to taste—some brands are spicier than others.
  • This dish can be served warm or at room temperature.
  • For a vegan version, substitute yogurt with a plant-based alternative.

Nutrition

Keywords: harissa carrots, roasted vegetables, crispy chickpeas, garlic yogurt, vegetarian side dish

Find it online: https://foodiecara.com/roasted-harissa-carrots-with-crispy-chickpeas-and-yogurt/