Air fryer carrots and chickpeas with ricotta - delicious. magazine
Cooking chickpeas in the air fryer turns them deliciously crisp; carrots turn out tender with just a little bite.
Ingredients
- 400g chantenay carrots or larger carrots, cut into 3cm chunks
- 400g tin chickpeas
- 1 tbsp olive oil
- 2 tsp ras el hanout
- ½ tsp chilli powder
- Finely grated zest and juice 1 lemon
- 500g ricotta
- 2 tsp runny honey, plus extra to drizzle
- Chopped parsley to serve
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