Roasted Carrots, Spiced Chickpeas with Tahini Yoghurt Dressing – Misfit Garden

Name: Roasted Carrots, Spiced Chickpeas with Tahini Yoghurt Dressing – Misfit Garden
Ingredients: Carrots - tops removed; 1 tin of chickpeas - drained, rinsed; 2 tsp paprika; ½ tsp ground cumin; ½ tsp garlic powder (optional); 1 ½ cup Plain Greek yoghurt; Juice and zest of 1 lemon; 1 tbsp tahini; A handful of toasted sunflower seeds, to sprinkle on top when plating, for garnish. (Use the same nuts or seeds as your carrot top pesto); Parsley from your box, chopped roughly for garnish.

www.misfitgarden.co.nz

This can also be made with regular sized carrots too! If you happened to have baby carrots, you can also use the carrot tops to make our parsley & carrot top pesto and garnish your dish with the...

View full recipe on www.misfitgarden.co.nz

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.misfitgarden.co.nz.

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Ingredients

Carrots - tops removed
1 tin of chickpeas - drained, rinsed
2 tsp paprika
½ tsp ground cumin
½ tsp garlic powder (optional)
1 ½ cup Plain Greek yoghurt
Juice and zest of 1 lemon
1 tbsp tahini
A handful of toasted sunflower seeds, to sprinkle on top when plating, for garnish. (Use the same nuts or seeds as your carrot top pesto)
Parsley from your box, chopped roughly for garnish.