Smokey roasted carrots & harissa spiced chickpeas with herbs & tahini yoghurt.
Welcome back to another recipe for Bloody Good Recipes for Bloody Good Skin ! 🥕
Today’s recipe includes roasted carrots (beta-carotene 👋) and chickpeas (packed with soluble fibre).
The science is clear: High-GI, ultra-processed foods = more inflammation, excess sebum, and breakouts.
Low-GI, plant-based whole foods = balanced blood sugar, antioxidant support, and a thriving gut microbiome — all essential for clear, healthy skin.
Your skin may be a reflection of what’s on your plate!
Smokey roasted carrots & harissa spiced chickpeas with herbs & tahini yoghurt.
A delicious and nutritious side to any any roast, fish, grilled chicken. The salad you need for the #eatyourretinol trend!
Servings 6
Ingredients
Carrots
- 4-6 Carrots
- 2 tsp Smoked Paprika
- 1 tsp Garlic powder
- Olive oil
Chickpeas
- 1 (400g) can Chickpeas, drained
- 1 tsp Smoked paprika
- 1 tbsp Harissa paste
- 1 tsp Extra virgin olive oil lemon infused
- Salt & pepper
Yoghurt
- 1/2 cup Greek yoghurt
- 2 tsp Olive oil
- 1 Clove Garlic
- 1 tbsp Tahini
- Salt & pepper
Additional elements
- 1/2 cup pine nuts toasted
- 1/2 cup Fresh herbs (parsley, mint, shallots)
Instructions
- Preheat your oven to 200°C (390°F).
- Place the quartered carrots on a baking tray.Toss with smoked paprika, garlic powder, olive oil, and a pinch of salt. Roast in the oven for 25–30 minutes, or until tender and slightly charred at the edges.
- While the carrots are roasting, combine the chickpeas with harissa, lemon olive oil, salt, and pepper in a bowl. Spread on a separate tray or push to one side of the carrot tray during the last 10–15 minutes of roasting. Roast until the chickpeas are golden and slightly crispy.
- In a small bowl, mix Greek yoghurt with tahini, minced garlic, olive oil, salt, and pepper. Adjust seasoning to taste. Set aside.
- Toast pine nuts in a dry pan over medium heat for 2–3 minutes until golden and fragrant. Stir constantly to prevent burning.
- On a serving platter, spread a generous layer of tahini yoghurt. Top with roasted carrots and harissa chickpeas. Sprinkle with toasted pine nuts, fresh herbs, and crumbled feta.
- Serve warm or at room temperature. Optionally, finish with a drizzle of olive oil or a squeeze of lemon.
