Air fryer carrots and chickpeas with ricotta
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 14 Feb 23
- Updated: 18 Mar 24
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.
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Serves 4-6 as a side
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Hands-on time 10 min, air fryer time 22 min
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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
- 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.
- 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.
- Scatter the chickpeas and carrots over the ricotta, then season with lemon juice, salt and a little more honey. Finish with the parsley.
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- Recipe from February 2023 Issue
Nutrition
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
delicious. tips
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.
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