This Roasted Carrot & Turmeric Purée is great on its own served with roasted chickpeas or a perfect side to a delicious meal!
Add onions, carrots and garlic cloves to the pan and season with turmeric, sweet paprika, salt, and pepper. Add two tablespoons melted coconut oil and massaged the veggies until well coated with spices.
Remove from oven to cool slightly and transfer the roasted veggies to a high-speed blender and add the remaining two tablespoons coconut oil and 1/4 cup filtered water. Blend and continue adding 1/4 cup water untiled desired consistency. Taste and season with additional salt and pepper as needed.
To make the roasted chickpeas:
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with foil.
Rinse and dry 1, 15-oz can chickpeas and place the lined baking sheet.
Season with 2 tablespoons coconut oil (melted), 1 teaspoon sweet paprika, 1/2 teaspoon garlic powder, 2 teaspoons chipotle powder, 1/4 teaspoon black pepper, and salt.
Bake for 35 minutes or until crispy. Let the chickpeas cool for about 10 minutes before using.