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Ingredients

  • 300g Chanteney carrots, scrubbed and halved
  • 2 tsp cumin seeds
  • olive oil
  • 400g tin chickpeas, rinsed and drained
  • ½ lemon, juiced
  • 1 bunch parsley, leaves picked
  • 100g feta, crumbled

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the carrots and cumin in a roasting tin. Add some seasoning and a tbsp olive oil and toss everything together. Roast for 20-25 minutes or until tender.

  • STEP 2

    Tip the chickpeas into a bowl, add the carrots and any juice from the roasting tin then divide between two plates and scatter over feta to finish.

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