Roasted Carrots with Crispy Chickpeas and Tahini

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  ½ tsp or 1g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Carrots

  Raw

  12 large or 864g

• Honey

  2 tsp or 14g

• Parsley

  Raw

  2 tbsp or 8g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Garlic

  Raw

  1 clove or 3g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 lemon or 4g

Directions

1. Preheat the oven to 400°F.
2. In a bowl, combine chickpeas with one-third of the olive oil, cumin, chili powder, smoked paprika, and salt. Stir well and spread them on a shallow baking tray. Bake for 40 minutes, shaking occasionally, until crisp.
3. Peel and halve the carrots lengthwise. Toss them with half of the remaining olive oil, honey, and salt. Arrange in a single layer in a roasting tin and place on a shelf below the chickpeas. Roast for 30 minutes or until tender.
4. For the sauce, mix tahini with crushed garlic, lemon zest, lemon juice, and remaining olive oil, adding water in small amounts if needed to reach a spoonable consistency.
5. Arrange the roasted carrots on a platter, sprinkle with fresh chopped parsley, drizzle with tahini sauce, and top with crispy chickpeas.

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