Ingredients

The following ingredients have 2 Servings
  • 300g Chanteney carrots, scrubbed and halved
  • 2 tsp cumin seeds
  • olive oil
  • 400g tin chickpeas, rinsed and drained
  • ½ lemon, juiced
  • 1 bunch parsley, leaves picked
  • 100g feta, crumbled

Instruction

  • Heat the oven to 200C/fan 180C/gas 6. Put the carrots and cumin in a roasting tin. Add some seasoning and a tbsp olive oil and toss everything together. Roast for 20-25 minutes or until tender.
  • Tip the chickpeas into a bowl, add the carrots and any juice from the roasting tin then divide between two plates and scatter over feta to finish.