Air fryer carrots and chickpeas with ricotta

Air fryer carrots and chickpeas with ricotta

Cooking chickpeas in the air fryer turns them deliciously crisp; carrots turn out tender with just a little bite. Scattered with lemony ricotta, they make an incredible side dish or become a stellar starter or lunch with flatbreads.

Air fryer carrots and chickpeas with ricotta

Discover all of our air fryer recipes here.

  • Serves icon Serves 4-6 as a side
  • Time icon Hands-on time 10 min, air fryer time 22 min

Cooking chickpeas in the air fryer turns them deliciously crisp; carrots turn out tender with just a little bite. Scattered with lemony ricotta, they make an incredible side dish or become a stellar starter or lunch with flatbreads.

Discover all of our air fryer recipes here.

Nutrition: per serving

Calories
221kcals
Fat
12.6g (6.2g saturated)
Protein
11.3g
Carbohydrates
13.3g (6.6g sugars)
Fibre
4.8g
Salt
0.3g

Ingredients

  • 400g chantenay carrots or larger carrots, cut into 3cm chunks
  • 400g tin chickpeas
  • 1 tbsp olive oil
  • 2 tsp ras el hanout
  • ½ tsp chilli powder
  • Finely grated zest and juice 1 lemon
  • 500g ricotta
  • 2 tsp runny honey, plus extra to drizzle
  • Chopped parsley to serve
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Method

  1. Heat the air fryer to 180°C. In a bowl, toss together the carrots, chickpeas, olive oil, spices and a pinch of salt. Tip them into the air fryer basket and cook for 20 minutes, stirring halfway through.
  2. Meanwhile, stir the lemon zest into the ricotta, season, then spread across a large serving platter. After the veg have been cooking for 20 minutes, drizzle the honey over the carrots and chickpeas, then cook for a further 2 minutes.
  3. Scatter the chickpeas and carrots over the ricotta, then season with lemon juice, salt and a little more honey. Finish with the parsley.

Nutrition

Calories
221kcals
Fat
12.6g (6.2g saturated)
Protein
11.3g
Carbohydrates
13.3g (6.6g sugars)
Fibre
4.8g
Salt
0.3g

delicious. tips

  1. Swap the chickpeas for British-grown carlin peas (we love Hodmedod’s).

    Make this dish vegan by using dairy-free yogurt instead of ricotta and maple syrup in place of honey.

Buy ingredients online

Recipe By

Emily Gussin

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