Honey fennel carrots with crispy chickpeas
Honey fennel carrots with crispy chickpeas
INGREDIENTS
- 2 BUNCHES DUTCH CARROTS (750G), SCRUBBED AND TRIMMED
- 2 TEASPOONS FENNEL SEEDS
- 2 TEASPOONS SUMAC, PLUS EXTRA TO SERVE
- SEA SALT AND CRACKED BLACK PEPPER
- 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
- 1 HEAD GARLIC, HALVED CROSSWAYS
- 400G CAN CHICKPEAS (GARBANZOS), RINSED AND DRAINED
- ½ CUP (140G) LABNE (YOGHURT CHEESE)
- 1 POMEGRANATE, SEEDS REMOVED
- 2 TABLESPOONS TWO BUSY BEES HONEY HONEY
- RED VEIN SORREL, TO SERVE
METHOD
- Preheat oven to 200°C (400°F). Place the carrots, fennel, sumac, salt, pepper and half the oil on a large oven tray and toss to coat. Add the garlic, cut-side down, to the tray and cook for 30–35 minutes or until the carrots and garlic are tender.
- Place the chickpeas, remaining oil, salt and pepper on a separate oven tray and toss to combine. Place in the oven and cook, stirring halfway for 25–30 minutes, or until crisp.
- Top the carrots with the crispy chickpeas, labne, pomegranate seeds, honey and red vein sorrel. Serves 4.
Recipe and recipe image created by Donna Hay
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