Roasted car­rots with crisp chick­peas and tahini

Gourmet (South Africa) - - EASY TO IMPRESS -

Serves 6 as a side

1 tin chick­peas, drained and rinsed olive oil

1t cu­min

1/2t chilli pow­der 1t smoked pa­prika salt and pep­per, to taste 1kg car­rots 2t honey 2T pars­ley mi­cro herbs, to gar­nish

Tahini sauce

2T tahini

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.

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