Roasted Carrots with Crispy Chickpeas & Marinated Labneh

Serves 4 to 6

Ingredients

For the roasted carrots:

2 lb carrots, peeled and sliced on a bias

1/4 cup ras el hanout

1/4 cup extra-virgin olive oil

2 tbsp kosher salt

2 tsp fresh cracked black pepper

For the chickpeas:

Canola oil

16 oz can chickpeas, drain very good

Kosher salt

Instructions

For the roasted carrots:

Preheat oven to 275 degrees and place the carrots tossed in all the ingredients,on a roasting pan. Cook the carrots until they are just tender about 30-40 minutes

For the chickpeas:

Warm a thin layer of canola oil in the bottom of a sauté pan or pot (large enough to hold all the chickpeas in one equal layer, not piled on top of each other). Once the oil is warm but not hot, place in the chickpeas (make sure there is no excess liquid so it doesn't pop the oil out of the pan) and lightly fry the chickpeas until crispy. Transfer the chickpeas to a plate lined with a clean towel to absorb any extra oil. Season with salt while still hot.

To assemble:

Lay the carrots on a serving platter, and spoon the crispy chickpeas on top and around the carrots. Scoop small spoonfuls of labneh on top of carrots and chickpeas. Drizzle good olive oil on top of labneh and sprinkle some smoked paprika on top of labneh.

RECIPES BY ANICETO SOUSA/PHOTOGRAPHY BY LAURA PETRILLA/ STYLING BY LAUREN PIASECKI