Cumin Roasted Carrot and Spiced Chickpea Bowl

Morning! Happy Friday! What a week! So glad it’s nearly the weekend! Today I just couldn’t resist sharing one of my new favourite creations. You’ve heard me babble on about my love for Middle Eastern food so I thought it was time I shared a fitting recipe.

This bowl is beautiful in taste, texture and appearance! You’ll love it.

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Ingredients – serves two

500g chantanay carrots

1 tbsp coconut oil

2 tsp cumin seeds

salt and pepper

1 tbsp sunflower seeds

1 can chickpeas, rinsed well

2 tsp coconut oil

1 tsp ground cumin

0.5 tsp chilli powder

0.5 tsp ground coriander

0.5 tsp ground cardamom

salt and pepper

125g full fat live yoghurt/cashew cream

25g tahini

1 lemon, juiced

1 pomegranate

15g coriander, chopped

10g mint, chopped

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Method

Preheat the oven to Gas mark 6.

Pop the first set of ingredients in a roasting dish and in the oven for 35 – 40 minutes – give them a shake up every 15 minutes.

Toast the seeds in a dry frying pan until golden, pour into a bowl and put to one side.

Pop the third set of ingredients in a frying pan and fry until golden and slightly crisp.

Mix the tahini, yoghurt and lemon together until smooth.

Spread the yoghurt around two plates.

Pour over the fried chickpeas and roasted carrots.

Sprinkle over the fresh herbs.

Scatter with pomegranate and the toasted seeds!

Dig in!!

Leitchy xx

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