Tamarind is one of those ingredients that looks like a project, and that is because in raw form… it kinda is. But don’t let that scare you away. For anyone who’s pitted cherries or pitted any fruit or date, you know the effort is worth it upfront and the pay off later is that it will taste like a shortcut. You deshell it, pick out the seeds (the hardest part), blend it with a little honey and chili powder and hot water, and suddenly you have a glaze that’s tangy and smoky and just sweet enough. There’s no reduction, no simmering, no standing at the stove pretending you’re doing something more complicated, its really simple once you get to it.
The carrots and chickpeas are the easy part, and that is simply to balance out the laborious task of taking apart the tamarind. Carrots get quartered lengthwise so they roast fast and hold their shape, chickpeas get dried off before they hit the oven, and both get the same seasoning: cumin, cinnamon, chili powder, and sea salt. Avocado oil spray keeps it light but assists in the crisp not burned result, like sunscreen for skins of veggies in the oven!
Once everything’s roasted, brush the glaze onto the carrots with a basting brush so that it clings to carrots and beans instead of pooling (which, I’ve made that mistake myself so learn from me!). Chickpeas go on top for crunch, cilantro goes on last, and that’s it. Truly great on its own, but even better next to something with a grain in it, or a thick saucy bottom, or a grilled or pan roasted protein main. The extra glaze in your fridge is going to end up on things you didn’t plan for it and you are gonna love it.
Tamarind Glazed Crispy Carrots and Chickpeas
Equipment
- Baking sheet
- Silicone baking mat or parchment paper
- Tall glass jar
- Immersion blender
- Basting brush
Ingredients
For the tamarind glaze:
- 16 oz whole tamarind pods deshelled, deseeded, and de-membraned (~450g)
- 1 tbsp raw honey 21g
- ½ tbsp chili powder 3.5g
- 2 cups warm water 480ml
For the crispy carrots and chickpeas:
- 1 lb carrots quartered lengthwise (~450g)
- 1 15oz can chickpeas, drained and dried
- Avocado oil spray
- 2 tsp sea salt divided (12g)
- 2 tsp ground cumin 4g
- 2 tsp ground cinnamon 4g
- 2 tsp chili powder 4g
- Fresh cilantro chopped for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Make the tamarind glaze: place the deshelled, deseeded tamarind into a tall glass jar. Add the honey, chili powder, and warm water. Immersion blend until completely smooth — it should look like a dark caramel. Set aside.
- Arrange the quartered carrots in a single layer and spread the chickpeas around them on a baking sheet lined with a silicone mat or parchment. Spray lightly with avocado oil and toss with the sea salt, cumin, cinnamon, and chili powder. Roast for 18-20 minutes, shaking the pan halfway, until everything looks golden and crisp.
- Once the carrots and chickpeas are out of the oven, use a basting brush to coat the carrots generously with the tamarind glaze. I even added it to the chickpeas a little!
- Plate the glazed carrots and crispy chickpeas. Finish with chopped cilantro.
Notes
- Substitutions: Swap the raw honey for maple syrup to make this fully vegan/plant-based.
- Optional: Hummus, garlic, lemon and yogurt blended underneath turns this into a full dish rather than a side.
- Tips: Dry the chickpeas thoroughly after cooking, as any lingering moisture will steam instead of crisp them in the oven. The tamarind glaze will keep in the fridge for up to 2 weeks and is worth keeping!
- Storage: Store carrots + chickpeas separately for up to 4 days. Reheat carrots and chickpeas in the oven to keep the crisp, then glaze right before serving.