Roast carrots with crisp chickpeas and tahini
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tin chickpeas, drained and rinsed
- olive oil
- 1 tsp cumin
- ½ tsp chilli powder
- 1 tsp smoked paprika
- 1 kg carrots
- 2 tsp runny honey
- chopped to make 2 tbsp parsley
TAHINI SAUCE
- 2 tbsp (stir the jar well before measuring) Belazu tahini
- ½ clove garlic, crushed
- 1 lemon, zested and juiced
- olive oil
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the chickpeas into a bowl with a slug of olive oil, cumin, chilli powder, smoked paprika and some salt. Stir, then tip the lot into a shallow roasting tin. Bake for 40 minutes, shaking the tin every now and then until the chickpeas are crisp.
- STEP 2
Meanwhile, peel the carrots and halve them lengthways, roll them in a little oil and the honey and season well. Lay in a roasting tin in an even layer and put them on a shelf under the chickpeas, then roast for 30 minutes, or until tender.
- STEP 3
To make the sauce, mix the tahini with the garlic, lemon zest and juice, 1 tbsp olive oil and enough water to make it spoonable.
- STEP 4
Tip the carrots onto a platter, sprinkle on the parsley, spoon over some tahini sauce and scatter with chickpeas.
