Roast Carrots with Chickpeas and Tahini | olivemagazine
We love roasted chickpeas, and these easy ones, served with roasted carrots and tahini sauce are the best. Any leftovers make a great packed lunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
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
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