Roasted Carrots & Chickpeas with Vadouvan Yogurt

This easy recipe makes for a delicious lunch dish, combining the flavours of sweet carrot, savoury chickpeas, spicy vadouvan and cool yogurt.

Power Pulses
From the book Power Pulses


Vadouvan, or French masala, is a curry spice blend originating from Southern India. Cool yogurt tempers the spice and pairs well with the sweetness of roasted carrots.

Serves 4
Prep time: 15 min
Cook time: 30 min
Total time: 45 min


450g (1lb) whole young carrots, leafy tops chopped and reserved for garnish
2 tbsp olive oil
350g (12oz) cooked chickpeas
2 tsp red wine vinegar
1 garlic clove, finely chopped
1 tsp thyme leaves
pinch of crushed dried chillies
salt and freshly ground black pepper
150g (5½oz) plain Greek-style yogurt
1 tbsp vadouvan (French masala)


Preheat the oven to 150°C (350°F). Arrange the carrots in a single layer on a baking tray and drizzle with olive oil. Roast for 25–30 minutes until tender.

Meanwhile, in a small mixing bowl, toss together the chickpeas, vinegar, garlic, thyme, and crushed dried chillies. Season with salt and pepper. Set aside.

In another small mixing bowl, stir together the Greek-style yogurt and vadouvan.

Spread the yogurt on a serving plate, arrange the roasted carrots over the yogurt, and top with the chickpea mixture. Garnish with ground pepper and the reserved carrot leaves. Serve immediately.

Make it vegan - Substitute an equal amount of plain soya yogurt for the Greek-style yogurt.



Calories 270 Total Fat 9g Saturated Fat 1.5g Cholesterol <5mg Sodium 230mg Total Carbohydrate 37g Dietary Fibre 7g Sugars 12g Protein 11g

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