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Air fryer carrots and chickpeas with ricotta

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 14 Feb 23
Updated: 18 Mar 24

Air fryer carrots and chickpeas with ricotta

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.

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Easy
February 2023

Test kitchen approved

Serves 4-6 as a side
Hands-on time 10 min, air fryer time 22 min

Discover all of our air fryer recipes here.

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

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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.

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.