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Roast carrots with crisp chickpeas and tahini

Name: Roast carrots with crisp chickpeas and tahini
Total time: 1 h
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 2 tbsp (stir the jar well before measuring); garlic ½ clove, crushed; lemon 1, zested and juiced; olive oil

1 hour
serves 4
Easy

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

Published: December 19, 2014 at 2:32 pm

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

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.