Roasted Carrot & Chickpea Traybake
From the Veggie Cookbook
Serves 2
Vegan
Veggie
Most of us have roasted a carrot or two in our lifetime, but have you ever tried roasting chickpeas? If not, then you should, as they take on a lovely nutty taste and go deliciously crisp around the edges, providing the perfect foil for soft, sweet roasted carrots as it happens.
Serves:
2 (generously)Ingredients
300g small pointy carrots, scrubbed and halved lengthways
4 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon pul biber (Turkish dried chilli flakes), or ½ teaspoon dried chilli flakes
1 orange, halved
400g can chickpeas, drained and dried on kitchen paper
100g peppery salad leaves, such as rocket, watercress or mustard leaves
1 small bunch of dill, leaves picked
Salt and freshly ground black pepper
To Serve
Tahini sauce
100g natural or vegan yoghurt
Flatbreads or pitta breads
Method
- 1
Preheat the oven to 200°C/180°C fan/Gas Mark 6. Toss the carrots in a large shallow roasting tin with 2 tablespoons of the olive oil and the spices and season with salt and pepper. Squeeze over the juice of one orange half, then cover the tin tightly with foil and roast for 30 minutes.
- 2
Remove the tin from the oven, push down on the carrots with a fork to gently crush them and scatter over the chickpeas. Drizzle the remaining olive oil over the top of the chickpeas. The carrots and chickpeas should form a single even layer, but if there is overlap, spread between 2 shallow roasting tins. Roast, uncovered, for a further 25 minutes until the chickpeas start to pop and the carrots are charring at the edges.
- 3
Remove the tins from the oven, and while the vegetables are still warm, zest about half the remaining orange half over the top and squeeze over all the juice.
- 4
Transfer the roasted carrots and chickpeas to a large platter and toss with the salad leaves and dill.
- 5
Mix the Tahini Sauce with the yogurt in a small bowl and drizzle some over the carrot and chickpea mixture, reserving the rest for dipping the flatbreads or pittas into.
A PIE FOR YOUR THOUGHTS
Tell us what you think of this product and we’ll put your name in the hat to win Higgidy goodies.