Carrot and chickpeas, a pairing familiar from Uzbek rice dishes, are simmered in olive oil and cooled into a Mediterranean-style meze. The carrots are lightly roasted in the air fryer first to deepen their sweetness.
Put the thickly cut carrots in the air fryer basket and roast at 190°C for 10 minutes until lightly golden; if you do not have an air fryer, roast at the same temperature in a preheated oven for 16 minutes.
Sauté the chopped onion in olive oil until pink-gold, then add the roasted carrots, chickpeas, cumin and sugar.
Cook the mixture over low heat, covered, for 15 minutes.
Remove from heat and let cool to room temperature before serving cold.
Do not over-roast the carrots in the air fryer, or they may turn too soft during the next cooking stage.
Borlotti beans can be used instead of chickpeas; the mildly sweet flavour stays the same.
Admin DadaGastro · verified in test kitchenİlk kez Özbek usulü bir zeytinyağlı denedim, havuç ve nohutun birlikteliği hiç beklemediğim kadar uyumluydu. Soğuk servis etmek yaz sofralarına çok yakıştı, tekrar mutlaka yapacağım.
Havuçları airfryer'da kavurmak beklediğimden çok daha kolay oldu, tatlılığı belirgin şekilde arttı. Nohutla birlikte pişince doyurucu bir meze çıktı, soğuduktan sonra daha da lezzetlendi gerçekten.
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