1-First, drain the 400 grams of chickpeas and spread them on a tray. In a bowl, toss the carrots whether it’s 16 Dutch carrots or 600 grams of regular ones cut into quarters with the spicy maple sauce: 3 tablespoons maple syrup, 2 tablespoons sriracha, 1.5 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, then place them on a separate tray.

2-Roasting and Mixing the Dish: Roast the carrots on the top rack and the chickpeas on the lower rack. After 10 minutes, pull out the chickpeas, push them to one side, drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss them quickly and pop them back in for 20-25 more minutes until they’re crispy. Keep roasting the carrots for a full 30 minutes, tossing halfway to get that tender, caramelized finish.

3-While everything’s in the oven, mix up the yogurt sauce: combine 1 cup plain yogurt, 1/2 teaspoon finely grated garlic, 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, and 1/4 teaspoon salt, then let it sit for at least 20 minutes to blend the flavors. If you want extra zing, stir together 1 tablespoon maple syrup and 1/2 tablespoon sriracha for a quick drizzle.

4-To serve, spread the yogurt sauce on a plate, add the carrots with their juices, drizzle on the extra sauce if you’re using it, and top with the chickpeas, 2 tablespoons finely chopped coriander or parsley, and 3 tablespoons toasted chopped pistachios.