Honey Harissa Roasted Carrots + Chickpeas with Whipped Feta from the Bold Bean Co

Prep Time:

40 mins

Cook Time:

Serves:

lunch

Ingredients

1 jar Queen Chickpeas - rinsed and patted dry with paper towels

500g carrots with their tops (or 30g parsley), finely chopped

3 tablespoons olive oil

½ teaspoon ground cinnamon

juice of 1 lemon

300g thick Greek yoghurt (or soured cream or crème fraîche)

150g feta

2 tbsp honey (or maple syrup)

2 tbsp harissa paste

Preheat the oven to 190°C/170°C fan.
Toss the carrots into a roasting tray, reserving the tops for the pesto. Drizzle with 1 tablespoon of the olive oil, then scatter over the cinnamon and a pinch of salt and pepper. Mix to combine, then roast for 30 minutes.
Meanwhile, add the carrot tops (about 2 tablespoons’ worth) or parsley to a pestle and mortar, along with the lemon juice and the remaining olive oil. Bash together until you have a chunky green sauce.
Tip your yoghurt into a medium-sized mixing bowl and finely crumble in your feta. Whisk until the feta has totally incorporated, then season to taste with salt and pepper.
Once the carrots have been roasting for 30 minutes, remove from the oven and tip the chickpeas into the roasting tray. Toss to combine, then return the tray to the oven for another 15 minutes until the carrots are roasted and the chickpeas are crisp.
Mix together your honey and harissa paste in a small bowl.
Remove the carrots and chickpeas from the oven. Pour the honey and harissa mixture over them and give them a toss until they are all coated.
Spoon your whipped feta yoghurt onto a serving plate and top with your chickpeas and carrots. Drizzle with your carrot-top pesto, then serve and enjoy.
Can be served warm or at room temperature.