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Cumin roasted carrots with lemony chickpeas and feta

Servings 4

Ingredients

  • 670 g carrots (6 medium), peeled and cut into 5cm/2-inch batons
  • extra virgin olive oil
  • 1 1/2 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • salt and black pepper
  • 2 (15.5-ounces / 440g) cans chickpeas, drained
  • Zest and juice of 1 lemon, plus optional lemon juice for serving
  • 1 clove garlic, grated
  • 1/2-1 teaspoon red chili pepper flakes
  • 225 g vegan or dairy feta, crumbled
  • Big handful of dill, mint or parsley (or a combination of all of them)
US Customary - Metric

Instructions

  • Preheat oven to 220˚C / 425˚F.
  • Place the carrots on baking sheet and add the cumin seeds, ground cumin, about 2 tablespoons of olive oil and season with salt and pepper. Toss to coat and then arrange in a single layer. Place in the oven and roast until tender and golden around the edges, 22-25 minutes.
  • Meanwhile, in a large bowl, add the chickpeas, zest and juice of 1 lemon, garlic, red chili (pepper) flakes, feta, herbs and about 2 tablespoons of olive oil. Season with salt and black pepper and toss to combine. Set aside to marinate while the carrots roast.
  • To serve, place the carrots on top of the chickpeas, drizzle with more olive oil, and season with salt and pepper. To finish, drizzle with olive oil and squeeze over some lemon juice, if you like.