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.




For 4

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.