epicurious4.7
Roasted Carrots and Chickpeas With Herby Cashew Cream
Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.
👥 4 Servings👤 Hetty Lui McKinnon📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●food processor
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Cashew Cream
2
Bring a large saucepan of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–⏱️ 60 minutes.
3
Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and ½ cup water and purée until smooth.
4
Carrots and Assembly
5
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–⏱️ 10 minutes. Let cool; finely chop. Reserve baking sheet.
6
Increase oven temperature to 425°. Purée cashew cream, scallions, dill, parsley, 2 Tbsp. lemon juice, ⅛ tsp. pepper, and ¼ cup water in a blender until smooth. Set herby cashew cream aside.
7
Place carrots and chickpeas on reserved baking sheet. Drizzle 4 Tbsp. oil over and sprinkle cumin, paprika, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining ⅛ tsp. pepper on top; toss to coat. Arrange in an even layer and roast ⏱️ 10 minutes. Remove carrots and chickpeas from oven and toss. Return to oven and roast until carrots are tender and mostly golden and chickpeas are crisp, 10–⏱️ 15 minutes.
8
Place salad greens in a large bowl; drizzle in remaining 1 Tbsp. lemon juice and 1 Tbsp. oil and season with remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Toss to coat.
greens (such as arugula, spinach, and/or mesclun)3 cups
9
Arrange greens on a platter, then spoon carrots and chickpeas on top. Drizzle with reserved herby cashew cream and top with almonds.
greens (such as arugula, spinach, and/or mesclun)3 cups
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