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Sumac Roast Chicken With Carrots and Chickpeas
THE WASHINGTON POST19Ingredients
75Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. ground sumac
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. olive oil
- kosher salt
- freshly ground black pepper
- 1/2 lemon
- 2 cloves garlic (minced)
- 14 oz. carrots (young, small and thin, not baby-cut carrots, scrubbed well)
- 14 oz. salt (canned, no-, added chickpeas, drained and rinsed)
- 1 tsp. sweet paprika (or ground Aleppo pepper)
- 2 tsp. honey
- olive oil
- 4 lb. whole chicken (gizzards, etc., removed)
- 1 whole garlic (head, cut into quarters)
- 1/2 lemon (cut into four pieces)
- dry white wine (optional)
- 3.5 oz. hazelnuts (whole, skinned, for serving)
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