Moroccan Roasted Carrots Recipe

Preparation

1. 1

   Roasting the Carrots

   Preheat the oven to 200°C (400°F). Peel and cut the carrots into sticks. In a bowl, toss the carrots with olive oil, ras-el-hanout, and salt until evenly coated. Spread the carrots on a baking sheet and roast for 25-30 minutes or until tender and caramelized.

2. 2

   Crispy Chickpeas

   While the carrots are roasting, prepare the chickpeas. Drain and rinse the chickpeas, then pat them dry with a paper towel. Toss with olive oil and salt, and spread on a separate baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through, until crispy.

3. 3

   Carrot-Ginger Puree

   In a saucepan, combine the roasted carrots, vegetable broth, ground ginger, and honey. Bring to a simmer over medium heat, then blend until smooth using an immersion blender or regular blender. Adjust seasoning with salt and lemon juice to taste.

4. 4

   Plating

   To serve, place a generous spoonful of the carrot-ginger puree on a plate, top it with roasted carrots, sprinkle crispy chickpeas over the top, and garnish with fresh parsley.