Roasted Chickpeas and Carrots with Whipped Chèvre
Today, I’m excited to share a delightful dish that perfectly balances earthy flavors with a creamy texture—Roasted Chickpeas and Carrots with Whipped Chèvre. This recipe is not only delicious but also visually appealing, making it a fantastic choice for both family dinners and special occasions. Let’s dive into the details!
Ingredients
- Carrots: 4 carrots, peeled and diagonally sliced
- Chickpeas: 240g net drained canned chickpeas, rinsed and peeled
- Olive Oil: 1 tbsp
- Honey: 1 tbsp
- Smoked Paprika: 1 tsp
- Sea Salt: A large pinch
- Goat Cheese: 125 grams, fresh
- Yogurt: 1 small container (or substitute with Swiss cheese for a different texture)
- Lemon Juice: From 1/2 lemon
- Seasoning: Salt and pepper to taste
- Greens: A handful of arugula or spinach leaves
- Mint: A few fresh leaves, finely chopped
- Spicy Oil: 1 tbsp (or substitute with additional olive oil for less heat)
Directions
- Preheat the Oven: Set your oven to 180°C (356°F).
- Prepare the Vegetables: In a large bowl, combine the sliced carrots and chickpeas with olive oil, honey, smoked paprika, and sea salt. Toss everything together until well-coated.
- Roast: Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for about 35 minutes or until the carrots are tender and the chickpeas are crispy.
- Whip the Chèvre: While the vegetables roast, place the goat cheese, yogurt, and lemon juice in a bowl. Season with salt and pepper. Whip until the mixture is smooth and airy.
- Assemble the Dish: Spread the whipped chèvre on a serving plate. Create a bed of arugula or spinach. Top with the roasted chickpeas and carrots. Sprinkle with chopped mint for a fresh twist.
- Final Touches: Season with additional salt and pepper if needed. Drizzle with spicy oil to enhance the flavors.
- Serve: Enjoy this colorful and nutritious dish while it’s warm!
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Calories: 280 kcal per serving
- Servings: 4
This Roasted Chickpeas and Carrots with Whipped Chèvre is not just a treat for the taste buds but also a feast for the eyes. The creamy whipped goat cheese beautifully complements the smoky and sweet flavors of the roasted vegetables, while the fresh greens and mint add a refreshing touch. Whether you’re looking to impress guests or just want to treat yourself to a healthy and delicious meal, this recipe is sure to delight. Enjoy crafting this dish, and savor every bite!
Roasted Chickpeas and Carrots with Whipped Chèvre
- Total Time: 50 minutes
- Yield: 4 1x
Description
Embrace the simple yet profound flavors of the Mediterranean with this wholesome dish, combining the earthy tones of roasted carrots and chickpeas with the creamy texture of whipped chèvre. Enhanced with a hint of smoked paprika and a drizzle of spicy oil, this recipe is a celebration of both taste and health.
This dish is not only a visual treat but also a nutritional powerhouse, perfect for those who enjoy a blend of savory flavors with a touch of elegance. Ideal for a quiet dinner or as a side dish at your next gathering, it promises to be a delightful experience for your taste buds and a conversation starter for its appealing presentation and unique combination of ingredients.
Ingredients
4 carrots, peeled and diagonally sliced
240g net drained canned chickpeas, rinsed and peeled
1 tbsp olive oil
1 tbsp honey
1 tsp smoked paprika
A large pinch of sea salt
125 grams of fresh goat cheese
1 small yogurt (or Swiss cheese)
Juice of 1/2 lemon
Salt and pepper to taste
A handful of arugula or spinach leaves
A few fresh mint leaves, finely chopped
1 tbsp spicy oil (or olive oil)
Instructions
Preheat the oven to 180°C (356°F).
In a bowl, combine the sliced carrots and chickpeas with olive oil, honey, smoked paprika, and sea salt. Mix well.
Spread the mixture evenly on a baking sheet lined with parchment paper and bake for about 35 minutes.
While the vegetables are roasting, combine the goat cheese, yogurt, and lemon juice in a bowl. Season with salt and pepper and whip until smooth.
Once the vegetables are roasted, assemble the dish by spreading the whipped chèvre on a plate, followed by a bed of arugula, roasted chickpeas and carrots, and sprinkled with chopped mint.
Season with more salt and pepper if desired, drizzle with spicy oil, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 280 kcal