Roast Carrots with Chickpeas and Tahini

Roast carrots with crisp chickpeas and tahini

  • 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



  • 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


  • Belazu 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.

Check out more of our best carrot recipes here...

Middle Eastern Carrot Salad with Herb Yogurt

Nutritional Information

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