Name: Moroccan Spiced Chickpea Bowls with Air-Fried Carrots
Prep time: 11 min
Cook time: 25 min
Total time: 36 min
Yield: 4 servings
Cuisine: European
Ingredients: 4 tbsp plain yogurt; 400 g canned chickpeas; 0.25 tsp cinnamon; 1 tsp ground coriander; 1 tsp ground cumin; 1 tbsp lemon juice; 2 tbsp olive oil; 0.5 tsp salt; 0.5 tsp smoked paprika; 3 medium carrot; 2 tbsp fresh parsley

1

Preheat the air fryer to 200°C for 3 minutes.

2

Peel and slice carrots into 1/2-inch thick rounds. In a bowl, toss carrots with 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp coriander, 1/4 tsp paprika, and 1/4 tsp salt. Transfer to the air fryer basket and cook at 200°C for 10 minutes, shaking halfway.

child_care Set aside a few plain carrot rounds for the toddler before adding spices.

3

Drain and rinse chickpeas. Pat dry with a towel. In the same bowl, toss chickpeas with remaining 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp coriander, 1/4 tsp paprika, cinnamon, and 1/4 tsp salt. After carrots are done, add chickpeas to the basket and cook at 200°C for 10 minutes, shaking halfway, until chickpeas are crispy and carrots are tender.

child_care Reserve a small handful of plain chickpeas for the toddler before adding spices.

4

In a small bowl, mix yogurt with lemon juice. Divide chickpeas and carrots between two bowls. Drizzle with yogurt sauce and sprinkle with parsley. Serve warm.

child_care For the toddler, serve plain chickpeas, plain carrot sticks, and a small bowl of yogurt on the side. Skip the parsley.

Moroccan Spiced Chickpea Bowls with Air-Fried Carrots Spiced Chickpea and Carrot Bowl

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Moroccan Spiced Chickpea Bowls with Air-Fried Carrots

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