Smashed Carrots and Chickpeas with Herby Yogurt Sauce
From: Ian Seddon's Cookbook
🥘 Ingredients
- chickpeas 2
- extra virgin olive oil 2 ½ tbsp
- Kosher
- of whole skinny carrots 1.5-1.75 lb
- Lemon Rice 3 cup
- Herby Yogurt Sauce 24 tbsp
- A pinch flaky sea salt
If you didn’t buy skinny carrots and had to slice fatter carrots in half, you’ll only be able to fit 1 ½ pounds (~680g) on a standard half sheet pan. I don’t recommend overcrowding the carrots, or they will steam. Keep leftover carrots for snacking, or shred them and add to a salad. To save time, skip smashing the chickpeas, and just roast them whole. If you like your carrots on the sweeter side, add 1 tsp of pure maple syrup when tossing them with the olive oil in step 3. Storage: Store leftover carrots, chickpeas, and Lemon Rice in separate containers in the fridge for 3 to 4 days. To reheat leftover chickpeas and carrots, transfer chickpeas to a sheet pan and toss with a drizzle of oil; add carrots to another rimmed sheet pan. Bake at 300ºF / 150ºC for 7 to 8 minutes, until the chickpeas are hot and crisp, and the carrots are warmed through. Or, add them to a frying pan with a touch of oil and cook over medium heat for 2 to 3 minutes per side. Nutrition boost: Sprinkle some hemp seeds/hearts or pepitas on the finished dish for extra protein or pomegranate seeds for a sweet crunch. Or, top the dish with a few handfuls of arugula or broccoli sprouts; add a tiny drizzle of olive oil and vinegar or lemon juice.
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1Gather: chickpeas , extra virgin olive oil , Kosher salt and freshly cracked black pepper, of whole skinny carrots , Lemon Rice , Herby Yogurt Sauce , A pinch flaky sea salt .
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2Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 425ºF / 220ºC.
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3Smash the chickpeas (see Note 2). Dry the chickpeas using a salad spinner or transfer to a dish towel and rub gently. Transfer the chickpeas to a rimmed sheet pan. Using the bottom of a sturdy glass, smash down on them (rub some oil on the glass to prevent sticking). Toss with 1 1/2 tbsp olive oil, 1 heaping teaspoon kosher salt, and pepper to taste. Spread out on the pan.
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4Add the carrots to another rimmed sheet pan. Pat dry if they have residual moisture. Toss with 1 tbsp olive oil, and season with 1 tsp kosher salt and pepper to taste. If the carrots feel dry, drizzle on more oil.
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5Transfer the carrots to the bottom rack and the chickpeas to the top third rack. Roast until the carrots are tender and browned, and the chickpeas are golden brown and crunchy, 25 to 30 minutes. No need to flip, but if your oven has hot spots, rotate the pans by 180º halfway through. Remove from the oven but leave the oven on.
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6While the carrots and chickpeas roast, prepare your side salad (if you’re making one), and reheat the Lemon Rice. Add the Lemon Rice it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.)
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7Optional: Broil the roasted carrots. Use oven mitts to arrange a rack directly underneath the broiler and preheat the broiler on high for a few minutes. While it preheats, use the bottom of a sturdy glass to lightly press down on the carrots to smash. Spread them out. Broil the carrots for 3-4 minutes , or until charred in some spots (start checking at 2 minutes, as every broiler is different).
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8To assemble: Divide the warm Lemon Rice among plates or bowls, then top with the smashed carrots and chickpeas. Dollop on the Herby Yogurt Sauce. Taste, adding a pinch of flaky salt on top if desired. Serve with your side salad, if you made one.