Harissa Roasted Carrots& Chickpeas

Preheat the oven to 400°F (400°F).

Toss the sliced carrots with 2 tbsp olive oil, 1 tbsp honey, 0.25 tsp garlic powder, 0.25 tsp smoked paprika, and salt to taste; spread on a baking sheet and roast for 20–25 minutes, until caramelized and tender.

While the carrots begin roasting, drain and rinse the chickpeas, then toss them with 2 tbsp olive oil, 2 tbsp harissa sauce, and a pinch of salt and pepper; spread on a separate baking sheet and add to the oven for the last 15 minutes, roasting until crispy.

Remove the vegetables from the oven and let them rest for 2 minutes.

Divide the roasted carrots and chickpeas among four plates, add a dollop of plain Greek yogurt, sprinkle with crumbled feta, chopped parsley, and drizzle with 1–2 tbsp tahini and chili‑infused olive oil to taste.

Serve immediately and enjoy the sweet, smoky, spicy, and tangy flavors.