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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Tahini Yogurt
In a bowl, mix together tahini, plain yogurt, and harissa paste until smooth. Adjust seasoning with salt and pepper to taste. Set aside.
- 2
Prepare the Fried Chickpeas
Rinse and drain the canned chickpeas. In a skillet, heat olive oil over medium heat. Add chickpeas, salt, pepper, and paprika. Fry until crispy, about 5-7 minutes, stirring occasionally.
- 3
Roast the Carrots
Preheat the oven to 400°F (200°C). Peel and cut the carrots into sticks. Toss them in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- 4
Assemble the Dish
Place roasted carrots on a serving platter. Drizzle with tahini yogurt and top with fried chickpeas. Garnish with fresh parsley before serving.
