1 cup liquid from a 29 oz jar of Chick Peas
1 tablespoon cream of tartar
3 tablespoons Fischer & Wieser’s Smokey Plum Chipotle Sauce
2 tablespoons olive oil
4 baby carrots sliced thin
2 tablespoons honey
To make the Aquafaba, pour all ingredients into a stand mixer with a whip attachment. Whip until soft peaks have formed. This takes between 5-10 minutes. Reserves until carrots are cooked. To make the carrots, place a skillet on the stove and turn to a high heat.
Once pan is hot, add olive oil. Place sliced carrots in the skillet and saute until golden brown but still crisp-tender. Turn off the heat and add honey, tossing carrots to coat. Scoop aquafaba onto plate, place carrots on top and drizzle with Smokey Plum Chipotle sauce and a little additional olive oil.