air fryer carrots and chickpeas with ricotta

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Air fryer carrots and chickpeas with ricotta

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

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.

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

Directions

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Ingredients

Air fryer carrots and chickpeas with ricotta

Ingredients

Directions

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