{"id":258511,"date":"2025-05-26T20:12:16","date_gmt":"2025-05-26T20:12:16","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/roasted-carrots-and-chickpeas-olive-mango\/"},"modified":"2025-05-26T20:12:16","modified_gmt":"2025-05-26T20:12:16","slug":"roasted-carrots-and-chickpeas-olive-mango","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=258511","title":{"rendered":"Roasted Carrots and Chickpeas |\u00a0Olive & Mango"},"content":{"rendered":"


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Ottolenghi\u2019s One-pot Chickpeas With Carrots, Dates and Marinated Feta is one of my favourite ways to have chickpeas these days – I mean I love chickpeas all kind of ways but this was a new and delicious way to enjoy them. They braise low and slow in this recipe and it produces super tender chickpeas that are naturally gluten free and vegan friendly without the marinated feta. The carrots are melt in your mouth tender too and sweeten up the entire dish a little – it is warming and delicious and my idea of the perfect cozy meal. This roasted chickpeas and carrots recipe is the perfect side dish or main served with a side of rice, naan or farro or if you would like you could serve with a protein like roasted chicken. This wonderful Ottolenghi<\/a> recipe comes from Ottolenghi Test Kitchen – Extra Good Things Cookbook<\/em> by Noor Murad & Yotam Ottolenghi which was sent to me as a gift from Appetite by Random house and I\u2019m so happy to share this tasty recipe with you guys – I strongly recommend making the marinated feta to go over top – it\u2019s one of those \u201cextra things\u201c that the book is all about that works with this dish or over just about anything!<\/p>\n

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This is one of Ottolenghi\u2019s books from his Test Kitchen series which I love and it focuses on bold, veggie forward recipes like this roasted carrot and chickpea dish plus homemade sauces, condiments and more to build a flavour packed pantry. The marinated feta made the perfect briny lemony bright addition to this sweet and savoury chickpea and carrot dish and I loved it and actually made a double batch to add to to other things. That is what the book is all about – sharing not just amazing recipes (which Ottolenghi is well known for) but also the special things you learn from each of them like a technique, a process, a flavour combination, and idea. And some even offer something you can use in your future meals: a sauce, a sprinkle, a marinade or a dressing – these are the Extra Good Things. The book is spilt up in chapters not necessarily by food type but by flavor and texture: A little bit of funk, A whole lotta sauce, Crunch time, Something fresh, A good drizzle of oil, Dessert one-basics – except this one is by food category. Another thing I love of about the Test Kitchen Book series is the little pull out chart that comes at the front of each of them that lists the recipes under categories of foods or meals you can include them in – super handy. So the categories for Extra Good things are: Toast, On Pasta, With Eggs, With Rice, With a Roast Chicken – a very practical and fun way to categorize the recipes. This is no surprise. I have loved every single Ottolenghi book I have and his recipes never disappoint and they are great for introducing you to new and delicious flavours and flavour combos. Grab a copy of any of his books here<\/a>.<\/p>\n

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Ingredients For This Roasted Chickpeas and Carrots Recipe<\/h2>\n
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  • Chickpeas<\/strong> – this recipe is for using dried chickpeas and they need to be soaked overnight in cold water then drained before they are slow roasted with the carrots<\/li>\n
  • Onion<\/strong> – yellow or red onion will work<\/li>\n
  • Garlic<\/strong> – 6 in total and it\u2019s not too garlicky as the garlic sort of sweetness up after being roasted low and slow<\/li>\n
  • Serrano Chile<\/strong> – a jalape\u00f1o will work as well<\/li>\n
  • Cilantro & Parsley<\/strong> – fresh is always best for the actual dish and for garnishing<\/li>\n
  • Olive Oil<\/strong> – just 2 tablespoons is needed<\/li>\n
  • Spice Blend<\/strong> – there is a blend of ground cumin, ground cinnamon and bay leaves in this recipe along with salt and pepper<\/li>\n
  • Medjool Dates<\/strong> – just as mall amount but they add a delicious sweetness to the chickpeas<\/li>\n
  • Tomato Paste<\/strong> – adds richness to the sauce the chickpeas are in<\/li>\n
  • Carrots<\/strong> – you will need approx 4 large carrots or 1 lb – peeled and chopped into large segments as they will be cooking for a long period<\/li>\n
  • Baking Soda<\/strong> – this helps tenderize the chickpeas while they soak and cook<\/li>\n
  • Lemon Juice<\/strong> – for a little tang – feel free to add more to taste<\/li>\n
  • For the Marinated Feta<\/strong> – feta cheese, caraway seeds, lemon zest and parsley<\/li>\n
  • Extra Add Ins<\/strong> – a touch of honey for extra sweetness, drizzles of tahini sauce or dollops of yogurt to finish the dish, swap some of the warmer spices with zaatar and sumac\n<\/li>\n<\/ul>\n

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    Simple Instructions for Roasted Carrots with Chickpeas<\/h2>\n
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    • SOAK<\/strong> the chickpeas overnight in cold water with 1 teaspoon of baking soda. Once ready to cook them drain them from their liquid and set aside.<\/li>\n
    • Preheat oven and CHOP<\/strong> veggies – In a mini chopper or food processor chop\/ pulse the onion, garlic, ginger and Chile until finely chopped or finely chop them by hand along with the cilantro<\/li>\n
    • Heat olive oil in large Dutch oven or braiser that is oven safe and SAUTE<\/strong> onion mixture for a couple of minutes<\/li>\n
    • Add the dates, spices and tomato paste and COOK<\/strong> stirring 1 min<\/li>\n
    • Add chickpeas, carrots, bay leaves, baking soda, water and salt and pepper and Bring to a BOIL<\/strong><\/li>\n
    • Cover with lid and transfer to oven to ROAST<\/strong> for 2 hours or until chickpeas are perfectly tender and sauce is thick<\/li>\n
    • Finish off with lemon juice and GARNISH<\/strong> with fresh parsley and serve with marinated feta if desired\n<\/li>\n<\/ul>\n

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      Storage<\/h2>\n

      Leftover roasted chickpeas and carrots that are room temperature can stored in an airtight container for put to 3 days. Reheat stove top or in the microwave or in the oven on low heat until heated through.<\/p>\n

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      More Chickpea Dishes You Will Love<\/h2>\n

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