Roast carrots with crisp chickpeas and tahini

  • serves 4
  • A little effort

We love roasted chickpeas, and these easy ones, served with roasted carrots and tahini sauce are the best. Any leftovers make a great packed lunch.



  • chickpeas 1 tin, drained and rinsed
  • olive oil
  • cumin 1 tsp
  • chilli powder ½ tsp
  • smoked paprika 1 tsp
  • carrots 1 kg
  • runny honey 2 tsp
  • parsley chopped to make 2 tbsp

tahini sauce

  • tahini 2 tbsp (stir the jar well before measuring)
  • garlic ½ clove, crushed
  • lemon 1, zested and juiced
  • olive oil


  • 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.

Nutritional Information

  • Kcals 277
  • Fat 31.4g
  • Carbs 31.4g
  • Fibre 12.5g
  • Protein 277g
  • Salt 0.6g