Preparation

• Preheat the oven to 425F. Place the chickpeas on a clean kitchen towel and pat dry. Transfer the chickpeas to a parchment lined baking sheet, spreading them out in a single layer then bake for 10 minutes on the bottom rack. Remove from the oven and add the oil, coriander, sumac, and a generous pinch of salt and pepper. Toss everything to coat using a spoon, spread the chickpeas back out on the tray and roast for another 20-25 minutes to crisp up.
• If needed, ensure that the carrots are cut to about the same general thickness (about ½ inch thick). Place the peeled carrots to a separate baking sheet and drizzle with 1 ½ tablespoon oil, coriander, sumac, and a generous pinch of salt and pepper. Toss the carrots to coat then spread out on the tray and bake for 30 minutes until tender, making sure to toss the carrots after 20 minutes.
• To a small sauté pan over medium low heat add the remaining 1 ½ tablespoon oil. When hot, add the sage leaves and spread out over the bottom of the pan, allowing them to cook in the oil for 1 minute. The sage should deepen in color, but not turn brown or burn. Remove from the pan and place the leaves on a paper towel lined plate to drain.
• To the same oil add the garlic and allow to cook for about 1-2 minutes or until the edges start getting golden, then add the pistachios and a pinch of salt and sauté for about 1 minute until fragrant. Stir in the maple syrup and allow to come to a simmer before removing from heat and stirring in the lemon juice.
• Pour 2-3 spoons of the maple pistachio mixture over the roasted carrots and use tongs to toss and evenly coat.
• Prepare the yogurt sauce by combining the yogurt, tahini, garlic, lemon juice and zest, sumac and a generous pinch of salt. Whisk together until mostly smooth then taste and adjust salt and sweetener to personal preference.
• To assemble, smear the yogurt sauce on a serving platter then arrange the carrots and chickpeas over top. Spoon more of the glaze over the platter and top with the crispy sage.