This dish is perfect when you’re looking for a dinner that is simple, but slightly put together. There are a few components in this recipe, but in using your time efficiently, there is no added effort to creating a multi-dimensional meal. Carrots and chickpeas roast together cozily while you whip up the quinoa and it all comes together in no time. As simple as can be, yet somewhat elevated.
If making a double batch, roast the carrots and chickpeas on different trays to avoid overcrowding (which can lead to steaming) and to achieve maximum crispiness and caramelization. I often make a double batch just of the chickpeas as they make for the perfect little snack and meal topper in the days following.
MAPLE-ROASTED CARROTS WITH CURRIED CHICKPEAS & MOROCCAN QUINOA SALAD
Makes 2 servings
10 carrots, halved lengthwise
1/2 cup olive oil, used separately
2 Tbs maple syrup
Sea salt and black pepper, to taste
1 can chickpeas, drained and rinsed
1 tsp curry powder
1 cup quinoa
1/2 cup golden raisins
Small handful mint, chopped
Small handful parsley, chopped
1/4 cup roasted almonds, chopped
Juice of 1 lemon
Preheat oven to 385F.
Lay carrots out on one side of a sheet pan and drizzle with 2 Tbs olive oil, maple syrup and salt and pepper.
Place chickpeas on the other side of the sheet pan. Drizzle with 2 Tbs olive oil and season with curry powder, salt and pepper. Bake for 30 minutes or until the carrots are caramelized and chickpeas are brown and slightly crispy.
While the carrots and chickpeas are roasting, cook quinoa to package instructions. Set aside.
In a bowl, combine raisins, mint, parsley and almonds. Combine with slightly cooled quinoa and dress with 2 Tbs olive oil and lemon juice. Transfer to serving dish.
Top with roasted carrots and chickpeas and dress with a drizzle with remaining 2 Tbs olive oil, salt and pepper.