Appetizer

Berbere-Roasted Carrot Rounds with Whipped Labneh, Pomegranate & Crispy Chickpea Oil

Name: Berbere-Roasted Carrot Rounds with Whipped Labneh, Pomegranate & Crispy Chickpea Oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 3 large heirloom carrots, cut into ½-inch rounds; 2 tablespoons olive oil; 1 teaspoon berbere spice; ¾ cup labneh (or Greek yogurt); 1 tablespoon fresh dill, chopped; 2 garlic cloves, thinly sliced; ½ cup roasted chickpeas (store-bought, or canned chickpeas crisped in a pan); ¼ teaspoon kosher salt; ¼ cup pomegranate seeds; 6 fresh sage leaves, fried in a skillet until crispy

Thin slices of colorful heirloom carrots are roasted until caramelized and soft, then stood upright on a smear of fluffy whipped labneh (strained yogurt) spiked with fresh dill. A warm, toasty oil made by slowly cooking crispy chickpeas and garlic is drizzled over, and the whole plate is scattered with pomegranate seeds and crispy sage. Elegant, simple, and entirely doable in one oven.

280cal 13gprotein 24gcarbs 16gfat 10min prep 20min cook 2serves

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