Carrots roasted whole get sweet and slightly caramelized in a way that sliced carrots never quite achieve, and a smear of harissa gives them a spicy, smoky depth. Tossed with chickpeas, this becomes a satisfying side or light meal that leans hard into fiber without skimping on flavor.
Ingredients
- 750g carrots, halved lengthwise if large
- 1 can (400g) chickpeas, drained
- 2 tbsp harissa paste
- 3 tbsp olive oil
- 1 tsp cumin
- Salt and pepper
- 1/4 cup plain yogurt, thinned with a little water
- Fresh coriander and toasted almonds to serve
Instructions
- Preheat oven to 220C. Toss carrots and chickpeas with harissa, olive oil, cumin, salt, and pepper.
- Spread on a large baking sheet in a single layer. Roast 25-30 minutes, tossing once, until carrots are tender and lightly charred.
- Drizzle thinned yogurt over the top.
- Scatter fresh coriander and toasted almonds before serving.
Nutrition Facts (per serving)
| Calories | 260 |
| Total fat | 13g |
| Total carbohydrates | 30g |
| Dietary fiber | 9g |
| Protein | 7g |
| Sodium | 340mg |
Why This Is Good for Your Gut
Carrots provide pectin, a soluble prebiotic fiber that supports beneficial bacterial growth. Chickpeas' galactooligosaccharides specifically feed Bifidobacterium. Yogurt drizzled on top adds a small dose of live cultures alongside the fiber-rich vegetables.
Roast the carrots whole rather than chopped small. They caramelize better and hold their texture through roasting.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.