Crisp Carrot Fries with Spiced Chickpeas & Creamy Honey-Garlic Sauce by @starinfinitefood
4 servings
🥕
680 g
Carrots
🥑
3 tbsp
Avocado oil
🌽
1 tbsp
Cornstarch
🌿
1 tsp
Dried oregano
🧂
1.5 tsp
Salt
🌶️
1.5 tsp
Paprika
🫙
0.5 tsp
Cumin
🧄
1 tsp
Garlic powder
🥬
20 g
Baby arugula
🫘
430 g
Chickpeas
🍯
2.5 tbsp
Honey
🌿
0.5 tsp
Dried thyme
🧄
2 cloves
Garlic
🥛
60 ml
Sour cream
🥜
Pine nuts
🍋
Lemon zest
🌿
Parsley
🧀
Feta cheese
Preheat
Preheat the oven to 425°F and place a sheet pan in the oven while it preheats.
Combine
Cornstarch
Dried oregano
In a small bowl, combine the cornstarch, oregano, 3/4 tsp salt, 1/2 tsp paprika, 1/2 tsp cumin and 1/2 tsp garlic powder.
Add
Carrots
Avocado oil
Add the carrots to the sheet pan with 2 tbsp avocado oil and the spice mixture, then toss to coat.
Spread- Carrots
Spread the carrots out on the sheet pan and roast for 30-35 minutes, tossing a couple times, until crisp on the outside.
- Line
Chickpeas- Honey
Line a small sheet pan with parchment paper, add the chickpeas and 1 tbsp honey, and toss.
- Add
- Salt
- Chickpeas
Add 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika and the thyme to the chickpeas and toss.
- Roast
- Chickpeas
Roast the chickpeas for 20-25 minutes, tossing halfway through.
- Heat
- Avocado oil
Garlic
Heat 1 tbsp avocado oil in a pan over medium heat, add the garlic until it sizzles, then turn off the heat.
- Add
- Honey
Add 2 tbsp honey to the pan and mix together.
Transfer
Sour cream- Salt
- Honey
Transfer the garlic-honey mixture to a small bowl, add the sour cream, 1/4 tsp salt and 1/2 tsp paprika, and mix to combine.
- Add
- Carrots
- Chickpeas
Parsley
Add the carrots to a bowl, top with the chickpeas, sauce, parsley, pine nuts, feta and lemon zest.
Crisp Carrot Fries with Spiced Chickpeas & Creamy Honey-Garlic Sauce by @starinfinitefood
4 servings
🥕
680 g
Carrots
🥑
3 tbsp
Avocado oil
🌽
1 tbsp
Cornstarch
🌿
1 tsp
Dried oregano
🧂
1.5 tsp
Salt
🌶️
1.5 tsp
Paprika
🫙
0.5 tsp
Cumin
🧄
1 tsp
Garlic powder
🥬
20 g
Baby arugula
🫘
430 g
Chickpeas
🍯
2.5 tbsp
Honey
🌿
0.5 tsp
Dried thyme
🧄
2 cloves
Garlic
🥛
60 ml
Sour cream
🥜
Pine nuts
🍋
Lemon zest
🌿
Parsley
🧀
Feta cheese
Preparation Steps
Step 1/11
Preheat the oven to 425°F and place a sheet pan in the oven while it preheats.
Step 2/11
In a small bowl, combine the cornstarch, oregano, 3/4 tsp salt, 1/2 tsp paprika, 1/2 tsp cumin and 1/2 tsp garlic powder.
Step 3/11
Add the carrots to the sheet pan with 2 tbsp avocado oil and the spice mixture, then toss to coat.
Step 4/11
Spread the carrots out on the sheet pan and roast for 30-35 minutes, tossing a couple times, until crisp on the outside.
Step 5/11
Line a small sheet pan with parchment paper, add the chickpeas and 1 tbsp honey, and toss.
Step 6/11
Add 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika and the thyme to the chickpeas and toss.
Step 7/11
Roast the chickpeas for 20-25 minutes, tossing halfway through.
Step 8/11
Heat 1 tbsp avocado oil in a pan over medium heat, add the garlic until it sizzles, then turn off the heat.
Step 9/11
Add 2 tbsp honey to the pan and mix together.
Step 10/11
Transfer the garlic-honey mixture to a small bowl, add the sour cream, 1/4 tsp salt and 1/2 tsp paprika, and mix to combine.
Step 11/11
Add the carrots to a bowl, top with the chickpeas, sauce, parsley, pine nuts, feta and lemon zest.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
310 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
35 minutes
Overall
50 minutes
Difficulty
Level
Medium (2/4)
Steps
11 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@starinfinitefood
Origin
Cuisine
American
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos