ROASTED CARROTS WITH CHICKPEAS AND MINT

ROASTED CARROTS WITH CHICKPEAS AND MINT

Servings

4

Prep

10 min

Cook

25 min

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.

 

 

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