BERBERE-SPICED ROASTED CARROTS, CHICKPEAS AND ONIONS

Berbere-Spiced Roasted Carrots, Chickpeas and Onions image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 24

1 pound medium carrots, peeled, ends trimmed (about 4)
1 large red onion, trimmed and cut into 1-inch dice
One 15.5-ounce can chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons Berbere, recipe follows
Kosher salt
5 tablespoons Berbere, recipe follows
1/4 cup red wine
2 tablespoons honey
Kosher salt
1/4 cup New Mexico chile powder
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon granulated onion
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg

Steps:

For the carrots and onions: Preheat the oven to 400 degrees F with a rimmed baking sheet on the bottom rack. To cut the carrots, hold a carrot at a 45-degree angle on your cutting board and slice a 1-inch chunk off, rotate the carrot a quarter turn and slice off another chunk. Continue to the end of the carrot and cut all of the carrots this way. (This is a "roll" or "oblique cut," a good technique for cutting long vegetables to give lots of surface area for browning.) Toss the carrots in a large bowl with the onion, chickpeas, olive oil, berbere and 1/2 teaspoon salt. Spread on the preheated baking sheet and roast until the vegetables are tender and nicely caramelized, about 25 minutes.
For the awaze sauce: While the carrots and onions roast, place the berbere in a small bowl. Stir in the red wine, honey and 1 teaspoon salt. The sauce should be thick but still able to drizzle. (This makes more awaze than you'll need for the recipe, but it keeps for up to a week in the fridge in an airtight container).
Mound the carrots and onions on a serving platter and drizzle with a few tablespoons of awaze sauce. Serve warm.
Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer. Makes about 1/2 cup.