- 1 lb carrots (petite or young baby carrots preferred)*
- 1, 15.5 oz. can chickpeas
- 3 tbsp extra-virgin olive oil
- 2 garlic cloves, thickly sliced
- 1/2 tsp cumin seeds
- 1/4 tsp smoked paprika
- 2 tsp ground sumac
- 1 tbsp maple syrup
- 1 medium lemon, sliced
- 1 cup (8 oz.) Greek-style almond milk yogurt (plain, unsweetened—or the yogurt of your choice)
- sesame seeds, dill and flaky sea salt
- Position a rack in the center of the oven, and preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
- While the oven is preheating, add the olive oil, sliced garlic and cumin seeds to a small cast-iron skillet or saute pan. Gently heat the olive oil over medium-low. Stir frequently to avoid the cumin seeds from sticking. Warm the oil until the garlic becomes golden brown and crispy (about 5 minutes). Carefully pour the olive oil into a small bowl or glass mason jar; set aside.
- While the oil is cooling, peel and wash the carrots (leave the tops on but remove any leafy bits).
- Drain and rinse the chickpeas, then pat them dry with a clean kitchen or paper towel.
- Add the chickpeas, carrots and lemon slices to the baking sheet in an even layer.
- Use a spoon to remove the garlic slices from the olive oil (set them aside). Add the sumac, smoked paprika and maple syrup to the olive oil. Whisk to combine.
- Pour the sumac-olive oil mixture over the top of the chickpeas, carrots and lemon slices. Use your hands and/or toss evenly to coat and add a few pinches of flaky sea salt.
- Roast the carrots and chickpeas in the oven for 25-30 minutes until the carrots are tender-crisp and lightly caramelized. (Be sure to turn/flip the lemon slices and carrots around and stir the chickpeas every 5-10 minutes or so while roasting.)
- Use the back of a spoon to spread some or all of the yogurt (depending on the size of your platter) onto a large plate or platter. Top the yogurt with the sumac roasted carrots, chickpeas and lemon slices (Tip: I love squeezing a bit of the roasted lemon over the top). Garnish with sesame seeds, dill, crispy garlic and a pinch of flaky sea salt as desired. Serve this dish warm. Option: Divide the yogurt between four (4) plates; use the back of a spoon to spread. Then divide the sumac roasted carrots and chickpeas evenly between the plates and top as desired. Enjoy!
- *If you can’t find petite or young baby carrots, slice larger carrots on the bias into 1/2 to 1/3 inch thick strips.
- Turn this into a grain bowl! Swap the yogurt for cooked rice, quinoa, farro or whatever your heart desires! Add a drizzle of plant-milk yogurt or tahini on top. This would also be lovely over a bed of arugula if a salad is more up your alley.
- Adapted from Cooking Light.