Tamarind Glazed Crispy Carrots and Chickpeas
Crispy roasted carrots and chickpeas get brushed with a smoky-sweet tamarind glaze that's doing way more work than a 4-ingredient sauce has any right to. Finished with fresh herbs, this one's built for a platter in the middle of the table.
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.