Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta
Yield: Serves 2-4
  • For the crispy chickpeas:
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon granulated sugar
  • 1 (15-ounce) can chickpeas, rinsed, peeled, and thoroughly dried
  • 1 teaspoon cumin seeds, ground
  • 1/2 teaspoon aleppo pepper flakes
  • For the pomegranate-molasses-glazed carrots:
  • 1 1/2 pounds carrots, peeled, trimmed, cut into 2-3-inch-long pieces, (larger pieces cut in half)
  • 2 tablespoons extra-virgin olive oil
  • About 1/4 cup water
  • 1 1/4 teaspoons kosher salt
  • 1 1/2 tablespoons pomegranate molasses
  • For garnish:
  • 1 1/2 ounces feta, crumbled
  • A large handful of cilantro, leaves picked off of the stems
  • 2-3 scallions, thinly sliced
  • Aleppo pepper flakes
  1. Roast the crispy chickpeas: Preheat your oven to 375° F.
  2. In a medium mixing bowl, whisk together the oil, salt, and sugar. Add the chickpeas and use your hands to evenly coat them in the oil and seasonings.
  3. Spread the chickpeas out on a half-sheet pan. Roast for 30-35 minutes, or until toasted, dry to the touch, and crispy. While the chickpeas roast, give the pan a shake and rotate it every once in a while to promote even roasting (do this at least once).
  4. Immediately after pulling the chickpeas out of the oven, add the chickpeas back to the same mixing bowl that you used to season them before. Add the cumin and aleppo pepper, and use a flexible silicone spatula to evenly coat them in the spice mixture. Then, transfer them back to the sheet pan to cool down without getting soggy.
  5. Braise and glaze the carrots: Arrange the carrots in one even layer in a large lidded skillet or dutch oven (I like Staub's braising pan for this). The add the olive oil, salt, and enough water to coat the bottom of the pan (this may be a bit more or less than 1/4 cup). Over medium-high heat, bring the water up to a boil, then reduce the heat to maintain a rapid simmer, cover, and cook. Simmer for 20-25 minutes, checking every 10 minutes or so, and giving the pan a swirl to coat the carrots, or until the carrots are tender enough to be easily pierced with a paring knife.
  6. Once the carrots are tender, remove the lid, add the pomegranate molasses, swirl to coat, and continue to rapidly simmer (medium-low heat) until the liquid has evaporated and the carrots are caramelized on their bottoms, 30-35 minutes. Every so often during this process, swirl the pot to coat the carrots and rearrange the carrots as necessary to keep them in even contact with the pan.
  7. Plate the dish: Serve the carrots hot or at room temperature. When ready to eat, arrange the carrots on a platter, top with the chickpeas, feta, scallions, cilantro, and a good sprinkling of aleppo pepper.
Peeling the chickpeas may seem fussy, and maybe even not worth it, but it really does make a difference in terms of how crisp the chickpeas get. I highly recommend you do it, but also, if you don't have time, the chickpeas will still turn out tasty, just less crisp.

Pomegranate molasses and aleppo pepper flakes can sometimes be found in the international aisle of supermarkets; if you don't see them there, try online, or in a specialty store like Manhattan's Kalustyan's or San Francisco's Bi-Rite Market. If you don't want to buy aleppo pepper flakes, use about half the amount of regular red pepper flakes (aleppo pepper flakes are sweeter and milder).
Recipe by A Modest Feast at http://www.amodestfeast.com/2018/02/07/pomegranate-molasses-glazed-carrots-with-crispy-chickpeas-and-feta/