Roasted carrots caramelize and become almost as sweet as candy, roasted chickpeas get crunchy and addictive like potato chips. Combined with a north African chili rub, these textures and flavors are fantastic together.
12 carrots (one bunch)
1 tablespoon harissa
1 cup chickpeas, dried or from the can and drained and rinsed
1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon mint, finely chopped
1 tablespoon parsley, finely chopped
If using dried chickpeas, put in a pot of water with two cups, a garlic clove, a sprig of rosemary, and a big pinch of salt, cover, and bring to a boil. Cook for 20 minutes, then turn off the heat and let them sit for 2 hours. You want them to be tender. Drain and reserve the chickpeas.
Pre heat oven to 425F
Peel and quarter the carrots, and completely dry off the chickpeas. In a bowl, combine the olive oil, harissa, garlic, salt, and pepper, and add the carrots and chickpeas, coating with your hands.
Pour the carrots and chickpeas onto a rimmed baking sheet, and spread out so that nothing is overlapping. Roast for 15 minutes, flip, then roast for another 15-20 minutes. You want the carrots to be quite caramelized.
Toss the carrots and chickpeas with the mint and parsley, and serve hot or room temp.