Cumin is one of my all time favourite spices; such a useful spice that is used in so many cuisines from Indian, Mexican and Spanish to Middle Eastern.
In this Middle Eastern inspired dish, I've used both ground cumin and cumin seeds to flavour the beautiful carrots (although regular carrots will also work!).
The chickpeas (do buy jarred if you can), when roasted alongside the carrots become gorgeously crispy on the outside whilst still retaining a soft, almost nutty, interior. To be honest, I could eat them just on their own...
If you don't want to serve the roasted carrots and chickpeas on a bed of hummus, then you can simply throw them onto some salad leaves and top with a honey and mustard dressing.
Serves 2 as a main
For the salad
300g baby heritage or rainbow carrots
½ 570g jar of cooked chickpeas (or ¾ of a tin)
2 teaspoons of cumin
1 teaspoon of cumin seeds
Seasoning
Olive oil
To serve
Hummus or red pepper hummus (homemade or shop bought)
Flatbreads
Green side salad (optional)
- Pre-heat the oven to 200c.
- Top and tail the carrots (peeling is optional!).
- Drain the chickpeas.
- Place the carrots and chickpeas into a roasted dish.
- Scatter over the spices and seasoning and mix well.
- Drizzle with olive oil and mix again.
- Place in the hot oven for approx. 30-40 minutes, until the carrots are cooked and golden. Shake halfway through the cooking time.
- Spread the hummus on a plate or in a bowl and top with the carrots and chickpeas.
- Serve with warm flatbreads.
