Harissa Honey Roasted Carrots with Crispy Chickpeas

This is one of those dishes that makes you pause after the first bite.

It’s sweet and spicy, creamy and crunchy, bold but still comforting. The kind of recipe that feels simple on paper, yet layered and intentional once it’s on the plate. Roasted carrots glazed in harissa and honey. Crispy chickpeas tucked into every bite. A thick, savory yogurt base that cools everything down just enough. Fresh herbs, a little crunch from pistachios, maybe a few pomegranate seeds for brightness.

It’s not just a side dish it’s the kind of plate you can eat straight from the bowl with a spoon and feel completely satisfied.

Why I Love This Recipe So Much:

I make this recipe whenever I want vegetables to feel exciting.

Carrots are one of those ingredients that are almost always in the fridge, but they don’t always get the spotlight. Roasting them with harissa and honey completely changes that. They become caramelized, tender, slightly smoky, and just sweet enough to balance the heat. The chickpeas roast alongside them, soaking up all that flavor and turning crispy on the outside while staying soft inside.

And then there’s the yogurt.

That thick, creamy, seasoned yogurt base is what ties everything together. It cools the spice, adds richness, and turns this into something that feels composed like a dish you’d order at a Mediterranean-inspired restaurant and immediately want to recreate at home.

This is one of those recipes that feels effortless but impressive. It works as a side, a light meal, or even a centerpiece for a table of shared plates.

Why You’ll Love These Harissa Honey Carrots:

• Bold flavor with minimal ingredients

• Sweet, spicy, creamy, and crunchy all in one dish

• Easy to make on one sheet pan

• Naturally vegetarian and protein-rich

• Perfect for entertaining or meal prep

• Beautiful presentation with very little effort

1. If you like recipes that rely on contrast and texture, this one will be on repeat.

Ingredients List:

For the Roasted Carrots & Chickpeas:

• 1½ lbs carrots, peeled and halved lengthwise

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry

• 3 tbsp olive oil

• 2 tbsp honey

• 1½ tbsp harissa paste (adjust to taste)

• ½ tsp ground cumin

• ½ tsp smoked paprika

• ¾ tsp kosher salt

• ½ tsp black pepper

For the Yogurt Base:

• 1½ cups plain Greek yogurt (full-fat recommended)

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 small garlic clove, finely grated

• ½ tsp kosher salt

For Garnish (Optional but Encouraged):

• Fresh dill or mint

• Chopped pistachios

• Pomegranate seeds

• Extra olive oil or chili oil

How to Make Harissa Honey Carrots with Chickpeas:

Step 1: Preheat & Prep
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.

High heat is key here it helps the carrots caramelize and the chickpeas crisp up properly.

Step 2: Season the Carrots & Chickpeas
Add the carrots and chickpeas to the sheet pan. Drizzle with olive oil, honey, and harissa paste. Sprinkle with cumin, smoked paprika, salt, and pepper.

Use your hands to toss everything together, making sure the carrots and chickpeas are evenly coated.

Spread everything out into a single layer. Avoid overcrowding space helps everything roast instead of steam.

Step 3: Roast Until Caramelized
Roast for 25–30 minutes, flipping once halfway through, until the carrots are tender with caramelized edges and the chickpeas are golden and crisp.

If you want extra color, broil for 1–2 minutes at the end, keeping a close eye on it.

Make the Creamy Yogurt Base:

While the carrots roast, stir together the Greek yogurt, olive oil, lemon juice, grated garlic, and salt in a bowl.

Taste and adjust seasoning. The yogurt should be savory, tangy, and thick enough to hold its shape when spread.

Refrigerate until ready to assemble.

Assemble the Dish:

Spoon the yogurt onto a large shallow bowl or serving platter and spread it into a thick, swoopy layer.

Top with the hot roasted carrots and chickpeas, making sure to spoon over any extra harissa-honey oil from the pan.

Finish with fresh herbs, chopped pistachios, pomegranate seeds, and a drizzle of olive oil or chili oil if you like.

Serve warm or at room temperature.

Tips for the Best Results:

• Dry the chickpeas well before roasting — this is key for crispiness

• Use full-fat yogurt for the creamiest texture

• Taste the harissa first some brands are spicier than others

• Don’t skip the lemon acid balances the sweetness beautifully

Ways to Make This Recipe Your Own:

This dish is endlessly adaptable:

• Add feta or labneh on top for extra richness

• Swap carrots for sweet potatoes or squash

• Add roasted cauliflower to the pan

• Use maple syrup instead of honey

• Stir za’atar or sumac into the yogurt

Once you’ve made it once, it becomes a template you can play with.

Substitution Tips:

• No harissa? Use chili paste + smoked paprika

• Dairy-free: Use a dairy-free yogurt alternative

• No chickpeas? Try white beans or lentils

• Nut-free: Skip pistachios or replace with seeds

Storage & Make-Ahead Tips:

This recipe is great for prepping ahead.

To Store:
Store carrots, chickpeas, and yogurt separately in airtight containers for up to 4 days.

To Reheat:
Reheat carrots and chickpeas in a 375°F oven or skillet until warmed through. Assemble with fresh yogurt just before serving.

Meal Prep Tip:
This dish is incredible tucked into warm pita, spooned over grains, or served alongside grilled chicken or fish.

What to Serve with Harissa Honey Carrots:

This dish pairs beautifully with:

• Warm pita or flatbread

• Grilled chicken, lamb, or fish

• Rice, couscous, or farro

• Simple cucumber or tomato salad

It works just as well as a side dish as it does as part of a larger spread.

Final Thoughts:

These harissa honey carrots with chickpeas and creamy yogurt are everything I love about Mediterranean-inspired cooking bold flavors, simple ingredients, and beautiful contrasts. It’s the kind of recipe that turns humble vegetables into something crave-worthy and memorable.

Whether you’re serving this as a side, a shared plate, or a light meal, it’s guaranteed to stand out.

If you’re looking for a dish that’s vibrant, comforting, and quietly impressive this is it.

Yield: 4-6 servings

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Harissa Honey Roasted Carrots with Crispy Chickpeas

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This is one of those dishes that makes you pause after the first bite. It’s sweet and spicy, creamy and crunchy, bold but still comforting. The kind of recipe that feels simple on paper, yet layered and intentional once it’s on the plate. Roasted carrots glazed in harissa and honey. Crispy chickpeas tucked into every bite. A thick, savory yogurt base that cools everything down just enough. Fresh herbs, a little crunch from pistachios, maybe a few pomegranate seeds for brightness.

Cook modePrevent screen from turning off

Ingredients

For the Roasted Carrots & Chickpeas

• 1½ lbs carrots, peeled and halved lengthwise
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 3 tbsp olive oil
• 2 tbsp honey
• 1½ tbsp harissa paste (adjust to taste)
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ¾ tsp kosher salt
• ½ tsp black pepper

For the Yogurt Base

• 1½ cups plain Greek yogurt (full-fat recommended)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 small garlic clove, finely grated
• ½ tsp kosher salt

For Garnish (Optional but Encouraged)

• Fresh dill or mint
• Chopped pistachios
• Pomegranate seeds
• Extra olive oil or chili oil

Instructions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. High heat is key here it helps the carrots caramelize and the chickpeas crisp up properly.
3. Add the carrots and chickpeas to the sheet pan. Drizzle with olive oil, honey, and harissa paste. Sprinkle with cumin, smoked paprika, salt, and pepper.
4. Use your hands to toss everything together, making sure the carrots and chickpeas are evenly coated.
5. Spread everything out into a single layer. Avoid overcrowding space helps everything roast instead of steam.
6. Roast for 25–30 minutes, flipping once halfway through, until the carrots are tender with caramelized edges and the chickpeas are golden and crisp.
7. If you want extra color, broil for 1–2 minutes at the end, keeping a close eye on it.

Notes

Dry the chickpeas well before roasting this is key for crispiness

Use full-fat yogurt for the creamiest texture

Taste the harissa first some brands are spicier than others

Don’t skip the lemon acid balances the sweetness beautifully

Nutrition Facts

Calories

469

Carbs

51 g

Cholesterol

4 mg

Fat

24 g

Fiber

12 g

Net carbs

39 g

Protein

17 g

Sat. Fat

3 g

Sodium

1264 mg

Sugar

24 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.