Ingredients
- Chanteney carrots 300g, scrubbed and halved
- cumin seeds 2 tsp
- olive oil
- chickpeas 400g tin, rinsed and drained
- lemon ½, juiced
- parsley 1 bunch, leaves picked
- feta 100g, 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.
Nutritional Information
- Kcals 420
- Fat 25.5g
- Carbs 27.6g
- Fibre 9g
- Protein 18.4g
- Salt 2.8g