Spicy Maple Roast Carrots with Crispy Chickpeas Recipe - Zest Plate

Ingredients

• 16 Dutch carrots, scrubbed clean and tops trimmed (or 600g/1.2lb regular carrots, peeled and quartered)
• 3 tablespoons maple syrup (or 2½ tablespoons honey)
• 2 tablespoons sriracha
• 1½ tablespoons olive oil
• ¼ teaspoon cooking salt/kosher salt
• ¼ teaspoon black pepper
• 400g/14oz can chickpeas, drained but not dried
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 tablespoon maple syrup
• ½ tablespoon sriracha
• 1 cup plain yogurt
• ½ teaspoon garlic, finely grated
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 2 tablespoons finely chopped coriander/cilantro leaves (or parsley)
• 3 tablespoons toasted pistachios, finely chopped