Zingy Maple-Glazed Carrots & Crunchy Chickpea Recipe - Beard and Bonnet

Ingredients

• 16 Dutch carrots (scrubbed clean with tops trimmed, keep 2 cm/1 inch of tops for presentation)
• 600 g/1.2 lbs regular carrots (5 medium, peeled and cut into quarters)
• 400 g/14 oz can chickpeas (drained but not dried)
• 1 cup plain yogurt
• 3 tbsps maple syrup (or 2.5 tbsps honey)
• 2 tbsps sriracha
• 1 1/2 tbsps olive oil
• 3 tbsps toasted pistachios (finely chopped)
• 2 tbsps finely chopped coriander/cilantro leaves (or parsley)
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp cooking salt/kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic (finely grated)