This roasted “salad” combines many of the Middle Eastern flavors I enjoy and cook with regularly. The carrots shine through the spice blend they’re coated in, and the crispy chickpeas add a crunchiness that’s unexpected and delicious. The tahini and harissa add depth to the flavors, but you can keep the spiciness out by omitting the harissa. Even if this is a little out of your comfort zone, I beg you to give it a try — you will really like it.
Preheat oven to 400 degrees Fahrenheit with a rack in the upper third of the oven.
On a rimmed baking sheet, toss the carrots with 3 tablespoons olive oil, salt, cumin, coriander, paprika, pepper, and garlic. Roast the carrots, turning once, until browned and tender, approximately 20 to 25 minutes.
On a different rimmed baking sheet, toss the chickpeas with 1 tablespoon olive oil and season generously with salt and pepper. Roast for 30 to 35 minutes until the chickpeas have shrunk and browned, shaking the pan halfway through.
Allow to cool at least one hour. (The longer they cool, the crispier the chickpeas will get.)
To prepare the dressing, thin out the tahini with water, until the desired consistency is reached.
On a serving plate, arrange the carrots in a single layer and generously spoon the tahini and harissa over it. Sprinkle with the chickpeas and cilantro. Serve warm.
You can use store-bought s’chug or use my recipe from Issue #414.