Roasted Carrots and 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.
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.
|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.
NUTRITION PER SERVING
Calories 270 Total Fat 9g Saturated Fat 1.5g Cholesterol <5mg Sodium 230mg Total Carbohydrate 37g Dietary Fibre 7g Sugars 12g Protein 11g