Description
Mediterranean-inspired roasted chickpeas and carrots showcase simple ingredients dancing with zesty herbs and creamy chèvre. Crisp chickpeas and caramelized carrots deliver a delightful texture and flavor experience you will savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 carrots, peeled and diagonally sliced
- 240 grams (8.5 ounces) net drained canned chickpeas, rinsed and peeled
- 125 grams (4.4 ounces) fresh goat cheese
Seasonings and Spices:
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 large pinch of sea salt
- Salt and pepper to taste
- 1 tablespoon spicy oil (or olive oil)
- Juice of ½ lemon
Garnish:
- 1 small yogurt (or Swiss cheese)
- A handful of arugula or spinach leaves
- A few fresh mint leaves, finely chopped
Instructions
- Warm the oven to 180°C (356°F), preparing a baking sheet with parchment paper for optimal roasting conditions.
- In a generous mixing bowl, thoroughly coat sliced carrots and chickpeas with olive oil, ensuring each piece is evenly dressed with honey, smoked paprika, and sea salt for maximum flavor infusion.
- Distribute the seasoned vegetable mixture across the prepared baking sheet, creating a single layer that allows even heat circulation and prevents overcrowding.
- Roast the vegetables in the preheated oven for approximately 35 minutes, watching for golden edges and a caramelized appearance that signals perfect doneness.
- Meanwhile, create the whipped chèvre by combining soft goat cheese, yogurt, and fresh lemon juice in a separate bowl, using a whisk or electric mixer to achieve a smooth, creamy texture.
- Season the cheese mixture with fine salt and freshly ground black pepper, adjusting to taste and continuing to whip until light and airy.
- Construct the dish by generously spreading the whipped chèvre as a creamy foundation on a serving plate.
- Layer a bed of peppery arugula atop the cheese, creating a verdant backdrop for the roasted vegetables.
- Carefully arrange the caramelized chickpeas and carrots over the arugula, showcasing their rich, roasted textures.
- Garnish with freshly chopped mint leaves, adding a bright, herbaceous note to the composition.
- For a final flourish, season with additional salt and pepper if desired, and drizzle with spicy infused oil to enhance the overall flavor profile.
- Serve immediately to preserve the warmth and crisp texture of the roasted vegetables.
Notes
- Elevate your roasted vegetable game with this vibrant, Mediterranean-inspired dish that combines sweet caramelized carrots and crispy chickpeas.
- Whipped chèvre adds a luxurious, creamy element that perfectly complements the crunchy roasted vegetables and provides a tangy flavor contrast.
- For maximum crispiness, ensure chickpeas are thoroughly dried before roasting and spread in a single layer to prevent steaming.
- Honey and smoked paprika create a delightful caramelization that transforms ordinary carrots and chickpeas into a gourmet side dish or light meal.
- Fresh mint and arugula bring brightness and herbaceous notes, cutting through the richness of the goat cheese and adding a refreshing finish.
- Prep time is minimal, making this recipe an excellent option for quick weeknight dinners or impressive weekend entertaining.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Snacks, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 265 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 25 mg