Roasted Carrots and Spiced Chickpeas over Salted Garlic Yogurt with Harissa Honey Butter

Preheat oven to 425 F. Add trimmed and halved carrots to a baking sheet and toss in 1 1/2 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp oregano, and a pinch of salt. Line a separate small baking sheet with parchment paper, add rinsed, drained, and patted dry chickpeas, and toss with 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp smoked paprika, and a pinch of salt and pepper. Transfer both baking sheets to the oven. Bake carrots for 35-40 minutes, mixing halfway through, until carrots are soft. Bake chickpeas for 25-30 minutes, also mixing halfway through, until chickpeas are golden and crispy.

While everything is roasting, prepare the salted yogurt. Add 1 cup greek yogurt, 2 finely minced garlic cloves, 1 tsp olive oil, and 1/4 tsp salt to a small bowl, and mix together until smooth.

Prepare harissa butter by melting 1 tbsp butter in a small saucepan on medium heat, and then whisking in 1 tbsp harissa and 1 tbsp honey until smooth.

Assemble the dish by spreading the salted yogurt on the bottom of a plate. Top with the roasted carrots, roasted chickpeas, a drizzle of the harissa honey butter, the chopped dill, chopped parsley, lemon zest, and a sprinkle of sesame seeds. Serve immediately!