Sticky Spicy Sweet Roasted Carrots and Chickpeas with Date Vinaigrette

Ingredients

• 1 1/2 pounds carrots, peeled and halved (or quartered, depending on size) into thin, uniform slices
• 1 15-ounce can of chickpeas, drained and rinsed
• 1 teaspoon Aleppo pepper
• 1 teaspoon cumin seed, lightly crushed
• 1 teaspoon coriander seed, lightly crushed
• kosher salt, to taste
• a few tablespoons of coarsely chopped dill or cilantro
• For Date Vinaigrette:
• 5 Medjool dates, pitted and chopped into small pieces
• 1 small garlic clove, roughly chopped
• 1/4 cup cup sherry vinegar, plus additional to taste
• Finely grated lemon zest plus 2 tablespoons lemon juice, from 1 small lemon
• kosher salt, to taste
• 1/3 cup extra-virgin olive oil
• 2 to 4 tablespoons warm water

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