Roast Carrots with Chickpeas and Tahini | olivemagazine

Ingredients

• 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