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Roasted Carrots with Freekeh, Chickpeas, and Yogurt Sauce

Serves 4.

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    Roasted Carrots with Freekeh, Chickpeas, and Yogurt Sauce

    This Middle Eastern-inspired dish presents itself as exceptionally fanciful, but it comes together quick enough for a weekday dinner while bringing an array of wonderful textures to the table. If using thicker carrots, slice them in half lengthwise before roasting.

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    Spice is nice

    Za’atar is a cherished Middle Eastern spice blend consisting of sumac, sesame seeds, and herbs such as thyme. One taste and you’ll be looking to add it to dishes wherever you can. It can punch up everything from salad dressings to soups, roasted vegetables, and dips.

    Frozen asset

    To save time in the kitchen, consider making big batches of ancient grains at once and then freezing extras for future use.

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    Roasted Carrots with Freekeh, Chickpeas, and Yogurt Sauce

    Ingredients

    • 3/4 cup (180 mL) cracked freekeh
    • 1 1/2 cups (350 mL) cooked or canned chickpeas, drained and rinsed
    • 1/3 cup (80 mL) sliced dried apricots
    • 4 tsp (20 mL) extra-virgin olive or camelina oil, divided
    • 1 garlic clove, minced
    • 1 Tbsp (15 mL) fresh lemon juice
    • 1/2 tsp (2 mL) cumin powder
    • 1/4 tsp (1 mL) black pepper
    • 1 lb (450 g) slender carrots, scrubbed clean and patted dry
    • 1/4 tsp (1 mL) salt
    • 1/4 cup (60 mL) unsalted shelled pistachios
    • 1 cup (250 mL) plain yogurt
    • 1 Tbsp (15 mL) zaíatar seasoning
    • 1/4 cup (60 mL) chopped flat-leaf parsley

    Nutrition

    Per serving:

    • calories425
    • protein17g
    • fat12g
      • saturated fat2g
      • trans fat0g
    • carbohydrates67g
      • sugars20g
      • fibre16g
    • sodium419mg

    Directions

    01

    Bring 2 cups (500 mL) water to a boil in medium-sized saucepan. Add freekeh and a couple of pinches of salt. Return to a boil, reduce heat to medium-low, and simmer covered until water is absorbed and grains are tender, about 20 minutes. Remove from heat, drain any excess liquid, let stand covered for 5 minutes, and then fluff with fork. Stir chickpeas, apricots, and garlic into pan. In small bowl, whisk together 2 tsp (10 mL) oil, lemon juice, cumin, and black pepper. Toss dressing with freekeh mixture.

    02

    To roast carrots, preheat oven to 425 F (220 C) and place rimmed baking sheet in oven as it preheats. Toss carrots with 2 tsp (10 mL) oil and salt. Spread out carrots on hot baking sheet and roast for 30 minutes, or until carrots are easily pierced with a fork near the top of their stems. If needed, remove any carrots from oven that have finished cooking before others.

    03

    Heat dry skillet over medium heat. Add pistachios and heat until fragrant and darkened, shaking the pan often, about 3 minutes. Let cool and then roughly chop. Whisk together yogurt, zau2019atar, and pinch of salt.

    04

    To assemble the dish, pour freekeh mixture onto large serving platter. Arrange roasted carrots in single layer over mixture. Drizzle yogurt sauce over top, then sprinkle on pistachios and parsley.

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