Spiced Chickpea Crumble with Carrots
This vibrant dish features a spiced chickpea crumble that perfectly complements harissa-roasted carrots, creamy caramelized onion aioli, and blistered snap peas. The bright lemon oil drizzled on top elevates the flavors, making it a delightful and wholesome meal. Each component brings a unique texture and taste, creating a harmonious plate that excites the palate.
ingredients
- 1 cup canned chickpeas, rinsed and drained
- 1/2 cup breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 pound carrots, cut into sticks
- 2 tablespoons harissa paste
- 1 cup snap peas
- 1 tablespoon lemon juice (for lemon oil)
- 1/4 cup mayonnaise
- 1 small onion, thinly sliced
- 1 tablespoon water
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Toss the carrot sticks in harissa paste and roast on a baking sheet for 25-30 minutes until tender.
- 3.
In a mixing bowl, combine chickpeas, breadcrumbs, smoked paprika, cumin, garlic powder, cayenne, salt, and pepper.
- 4.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chickpea mixture, pressing down to form a crumble. Cook for 5-7 minutes until crispy.
- 5.
In the same skillet, add the remaining olive oil and sliced onions. Cook slowly over low heat until caramelized, about 15 minutes.
- 6.
In a small bowl, mix mayonnaise with caramelized onions and a tablespoon of water to create the aioli.
- 7.
Blister snap peas in a hot skillet for 2-3 minutes until vibrant green.
- 8.
Drizzle the lemon juice over snap peas and season with salt.
- 9.
Serve the chickpea crumble alongside harissa carrots, snap peas, and a generous dollop of onion aioli.
