Seasonal Recipes

Carrots with Crispy Chickpeas and Tahini

chickpeas 200gm cooked
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

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.

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.

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.

Tip the carrots onto a platter, sprinkle on the parsley, spoon over some tahini sauce and scatter with chickpeas.

Source : Olive Magazine