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Maple-roasted carrots, chickpeas and lettuce

Start with 2 cans of chickpeas - one is pureed with herbs into an airy whippy dip (the aquafaba, or the bean soaking liquid, is the magic ingredient that adds body and lightness), while the other can is roasted with a bag of carrots. A drizzle of maple syrup or honey brings a sweet hum that contrasts well with the earthy chickpeas. A spice such as cumin will add warmth and depth, but use whatever you have on hand – coriander, fennel or turmeric.

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A plate of roasted carrots, chickpeas, red onion, and greens served over a green sauce, garnished with fresh dill.

Only have 1 can of chickpeas? Skip the whipped chickpeas and serve on top of Greek yoghurt (you could season your yoghurt with grated garlic, lemon, spices, salt and pepper).

Maple roasted carrots and lettuce with whipped chickpeas

Serves

Ingredients

450 g carrots, trimmed
1 (15-ounce/425g) can chickpeas, drained
1 small red onion, peeled, halved and cut into thin wedges
2 tablespoons maple syrup or honey
2 to 3 tablespoons extra virgin olive oil
1 teaspoon cumin seeds or ground cumin
sea salt and black pepper
1 small romaine/cos lettuce or 2 baby gem lettuces (about 350g / 12-ounces total weight), trimmed
chopped soft herbs such as dill parsley, mint or cilantro, for serving

Whipped herby chickpeas

1 (15-ounce/425g can) chickpeas
30 g soft herbs such as dill, parsley, mint or cilantro
1 clove garlic roughly chopped
1 teaspoon cumin seeds or ground cumin
1 tablespoon lemon juice from 1/2 lemon
sea salt and black pepper

Instructions

Heat the oven to 220˚C / 425˚F. If your carrots have thick skins, peel them. If you have baby or dutch carrots, just scrub them, without peeling. Cut them into similar-sized pieces, about 10cm / 4 inches long and 2cm / 3/4-inch thick.
Place the carrots, chickpeas and red onion on a baking sheet and drizzle over the 1 tablespoon maple syrup and olive oil. Add the cumin and season generously with salt and black pepper. Toss to coat evenly. Roast until the carrots are tender, 20 to 25 minutes. Remove from the oven, drizzle over the remaining 1 tablespoon of maple syrup and toss to combine.
Increase oven temperature to 230˚C / 450˚F (for the lettuce).
Halve the lettuce lengthwise through the core and cut into 5cm / 2-inch chunks. Place on a baking sheet and drizzle with 2 tablespoons of olive oil and season generously with sea salt and black pepper. Roast until the lettuce has softened and charred on top, 10 minutes.
Meanwhile, make whipped herby chickpeas: drain the chickpeas and reserve the aquafaba (bean soaking liquid). Place the chickpeas into a blender or small food processor (I use my Nutribullet) along with 1/2 cup of the aquafaba, herbs, garlic, cumin, lemon juice and season with about 1 teaspoon of salt and lots of black pepper.
To serve, dollop the whipped chickpeas onto a large serving plate and spread it out to cover the surface. Arrange the lettuce on top, followed by the carrots and chickpeas. Season with sea salt and black pepper and scatter over the herbs.