Carrots:

• 16 Dutch carrots, scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)
• 600 g/ 1.2 lb regular carrots (5 medium), peeled, cut into quarters

Spicy Maple Sauce (for carrots):

• 3 tbsp maple syrup (or 2 1/2 tbsp honey)
• 2 tbsp sriracha
• 1 1/2 tbsp olive oil
• 1/4 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Crispy Seasoned Chickpeas:

• 400g/ 14 oz can chickpeas, drained but not dried
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Extra Sauce (optional):

• 1 tbsp maple syrup
• 1/2 tbsp sriracha

Lemon Garlic Yogurt Sauce:

• 1 cup plain yogurt
• 1/2 tsp garlic, finely grated
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1/4 tsp cooking salt / kosher salt

Garnishes:

• 2 tbsp finely chopped coriander/cilantro leaves
• 3 tbsp toasted pistachios, finely chopped