Get ready to transform your taste buds with a mind-blowing recipe that combines crispy, spicy chickpeas and a luxuriously smooth carrot mash that will make your dinner guests think you've trained in a Michelin-starred kitchen! This Middle Eastern-inspired dish is not just a meal; it's a culinary adventure that brings together bold chili-roasted chickpeas and a tangy preserved lemon carrot puree that will have everyone asking for your secret recipe. Whether you're a seasoned home cook or a kitchen newbie, this dish promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- Salt to taste
- 2 large carrots, peeled and chopped
- 1 preserved lemon, rind only
- 1 tablespoon tahini
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven for even heat distribution.
- Drain and thoroughly pat dry the chickpeas using a clean kitchen towel or paper towels to remove excess moisture, which helps achieve a crispy texture.
- In a mixing bowl, combine the chickpeas with olive oil, chili powder, and salt. Toss until the chickpeas are evenly coated with the spice mixture.
- Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper, ensuring they are not overcrowded to allow proper roasting.
- Roast the chickpeas in the preheated oven for 20-25 minutes, shaking the pan halfway through to ensure even browning, until they are golden and crispy.
- While the chickpeas are roasting, peel and chop the carrots into roughly equal-sized pieces to ensure uniform cooking.
- Place the chopped carrots in a pot of salted water and boil until tender, approximately 10-12 minutes.
- Drain the cooked carrots and transfer to a food processor or blender.
- Remove the preserved lemon rind, finely chop it, and add to the carrots along with tahini.
- Blend the carrot mixture until smooth, adding a small amount of water if needed to achieve desired consistency.
- Taste the carrot mash and adjust seasoning with additional salt if required.
- Once chickpeas are crispy and golden, remove from the oven and let cool for 2-3 minutes.
- Plate the preserved lemon carrot mash and top with the roasted chili chickpeas.
- Serve immediately while the chickpeas are still warm and crispy for the best texture and flavor experience.
Tips
- Moisture is the enemy of crispy chickpeas! Always pat them completely dry before roasting to ensure maximum crunchiness.
- Use fresh, high-quality preserved lemons for the most intense and authentic flavor in your carrot mash.
- Don't overcrowd the baking sheet when roasting chickpeas - give them space to crisp up evenly.
- For an extra flavor boost, try experimenting with different spice blends instead of just chili powder.
- If your carrot mash is too thick, add a little warm water or olive oil to achieve the perfect creamy consistency.
- Serve immediately after preparing to enjoy the chickpeas at their crispiest and the mash at its most vibrant temperature.
- For a vegan protein powerhouse, this recipe is not only delicious but also packed with nutritional benefits!
Nutrition Facts
Calories: 240kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
