About the Music: Listen, I love the funk as much as the next guy. But sometimes you just do something a little more… alternative. So for this fall dish we decided to put away the dancing shoes and get out the acoustic guitar. Hold on to your hearts ladies and gentlemen, because shit is about to get emotional. We’ve got notoriously light hearted singer songwriter Elliott Smith in here for you. Some Blitzen Trapper, also from Oregon. Jeff Mangum and Neutral Milk Hotel sing longingly about a topic that isn’t Jeeeeeesssuuuuussss Chrriiiiiiiiiiiiiist and The Shins take us into the second half of our mix with a track about god knows what. Lastly, we round off this playlist with Norah Jones and The Little Willies’ cover of Jolene, a timeless classic to close out this half hour of sheer emotion. Reaching for the Kleenex already? Don’t worry, we’re one step ahead of you there.
Prep Time: 35 min
1/4 cup olive oil
1 cup chickpeas (canned is quicker, dried is better)
2 cloves garlic
2 tbsp harissa
1 tsp salt
1 tsp pepper
1 tbsp chopped parsley
First of all this recipe was made first, and probably better by Claire Thomas over at The Kitchy Kitchen so give her some props. Yea, I follow Kitchy Kitchen, wanna fight about it? I will say however that she does not have emotional alt rock playing while her carrots are roasting, so I got that going for me. Or maybe she does… the point is that you will never know.
Directions: I’m not really sure why we chose indie rock for this recipe but just go with it. We think it works. This recipe is easy and painless, giving you plenty of time to brood over the barista that forgot to put almond milk in your double machiato at your local used books and ironic leggings store.
Go ahead press play and preheat your oven to 425.
Peel your carrots and cut them into whatever shape most pleases you, I’m not into labels. If you are using canned chickpeas rinse them with cold water in a colander then lay them onto a paper towel and dry them off completely.
Grab a bowl, inside this bowl you will be mixing together some things. These things include but are not limited to the harissa, garlic, olive oil, salt and pepper. Mix that all up and then add the carrots and chickpeas making sure to coat all up in that ‘ish.
Put the aforementioned carrot mixture on a rimmed baking dish and spread it out so nothing is touching. Slide it on in to the oven for 15. Kick it. Perhaps In the Aeroplane Over the Sea is at full volume and you are literally on your knees weeping in the corner. Embrace it.
Flip the carrots. You’re going to say that flipping carrots and chickpeas is relatively challenging. It’s damn near impossible. I don’t know just shake it up a little and throw it back in the oven for another 15, it should be good to go.
Take it out of the oven sprinkle some of your chopped parsley on there. We had this dish with our spicy peanut chicken recipe. Was dank.