Place the carrots onto a baking sheet and drizzle generously with olive oil. Add the cumin, cinnamon and season well with salt and pepper. Roast for 20 minutes.
Place the chickpeas into a bowl. Drizzle generously with olive oil and season well with salt and pepper. Toss to coat.
Remove the carrots from the oven and give the tray a shake. Add the chickpeas and return the baking sheet to the oven until the carrots are golden and tender.
To make the whipped feta, place the feta, lemon juice and 4 tablespoons of water into a small blender or food processor. Blend until smooth and airy. If it’s too thick, add a touch more water, 1 tablespoon at a time, until it is smooth and spreadable. Season with black pepper.
In a small bowl. Combine the harissa and maple syrup (or honey).
Remove the carrots and chickpeas from the oven and spoon over the harissa and maple mixture. Toss to coat the carrots and chickpeas.
Spread the whipped feta onto a large plate or platter. Top with the carrots and chickpeas. Drizzle with olive oil, season with salt and pepper and scatter with the coriander/cilantro. Serve as is or with crusty bread to mop up the feta.
Notes
Vegan feta works very well in this recipe. If you don’t have harissa, simply dust your carrots in some simple spices like cumin or ground coriander. A spice mix like baharat, ras el hanout or mala spice would work nicely too.