Roasted carrots with crisp chickpeas and tahini
Serves 6 as a side
1 tin chickpeas, drained and rinsed olive oil
1/2t chilli powder 1t smoked paprika salt and pepper, to taste 1kg carrots 2t honey 2T parsley micro herbs, to garnish
1 clove garlic, crushed 1 lemon, zested and juiced 1T olive oil
1. Heat the oven to 200°C and get some coals going on the braai. 2. Place the chickpeas in a bowl with a slug of olive oil, the cumin, chilli powder, smoked paprika and salt. Stir and tip into a shallow roasting tin. Bake for 40 minutes, shaking the tin every now and then until the chickpeas are crisp. 3. Peel the carrots and halve them lengthways, roll them in a little oil and honey and season well. Wrap the carrots in tinfoil and place on the coals for about 30 minutes or until tender. Serve with the chickpeas.
To make the tahini sauce 1. Mix the tahini with the garlic, lemon zest, juice and 1T olive oil and enough water to make it spoonable. 2. Place the carrots on a platter, spoon over the tahini sauce, sprinkle with the parsley and micro herbs and scatter with the chickpeas.