Gorgeous sweet orange baby carrots, nutty chickpeas and a handful of fresh herbs combined to make this delightful spring dish. Use as a side dish, part of a BBQ spread, or as a main with some crusty bread and cheese alongside. Either way, make the most of the lovely baby carrots that are around at the moment.
12-15 baby carrots, scrubbed and trimmed
1 x 400 g can chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp salt
½ cup mint leaves, roughly chopped
½ cup parsley, roughly chopped
Preheat your oven to 220°C/440°F.
Combine carrots, chickpeas, oil, spices and salt on a baking tray. I used a flat tin lined with baking paper. Roast for 25 minutes or until the carrots are tender.
Spoon into a serving bowl and sprinkle with the mint and parsley then stir it all together gently. Season with salt and pepper and serve.