Harissa-Roasted Chickpeas and Carrots

  

Ingredients

1 1/2 lb. thin rainbow carrots, scrubbed, halved crosswise and thick parts halved lengthwise

1 15.5-ounce can chickpeas, rinsed and patted dry

2 Tbsp. olive oil, divided

Kosher salt and pepper

2 Tbsp. mild harissa*

1 1/2 tsp. honey divided

3 Tbsp. tahini

2 Tbsp. fresh lime juice, plus lime wedges for serving

2 cups microgreens

*  Harissa is a Tunisian hot chili pepper paste.

 

Method

Arrange racks in upper and lower thirds of oven and heat oven to 425°F. Place carrots on rimmed baking sheet and chickpeas on second sheet. Toss carrots with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss chickpeas with remaining tablespoon oil and 1/4 teaspoon each salt and pepper.  

Roast carrots on lower rack until tender, 25 to 30 minutes. Roast chickpeas on upper rack 30 minutes. In medium bowl, whisk together harissa and 1 teaspoon honey. Toss chickpeas with 1 tablespoon harissa-honey mixture and continue to roast until crisp and golden brown, 4 to 6 minutes more. 

Meanwhile, into remaining harissa-honey mixture, whisk tahini, lime juice, 1 tablespoon water, remaining 1/2 teaspoon honey, and 1/4 teaspoon each salt and pepper and whisk to combine. 

Transfer carrots and chickpeas to serving platter, drizzle with dressing, and top with microgreens. Serve with lime wedges for squeezing.  

 

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