Ingredients
- 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
Method
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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.
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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.
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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.
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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
