Try this recipe for roast carrots with chickpeas and tahini, then check out our roast carrots and parsnips.


  • 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


  • 2 tbsp (stir the jar well before measuring) Belazu tahini
  • ½ clove garlic, crushed
  • 1 lemon, 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.


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