500gcarrot, cut into roughly equally sized stickes (or any other shape you prefer)
5Tbspolive oil, divided (I use a mild extra virgin), plus extra to serve
1Tbspwhite wine vinegar, or cider vinegar
1tsphoney
1 ½tspwhole coriander seeds
1tspwhole caraway seeds
3garlic cloves, finely chopped
500gcooked chickpeas, from 200 g dried, soaked and cooked, or 2x400 g cans, rinsed and drained
1Tbsplemon juice, or to taste
75gfeta cheese
1tsppul biber (Aleppo pepper), or other chili flakes to taste
10gcoriander (cilantro), or flat-leaf parsley, chopped
water
salt and pepper
How I make it
Preheat the oven to 220 °C.
Mix the carrots with 3 Tbsp olive oil, the vinegar, honey, coriander seeds, caraway seeds and a little salt and pepper. Transfer to a roasting tray (covered with a baking sheet, if you like), making sure the tray isn't over crowded. Bake in the middle of the oven until the carrots are tender and starting to darken at the edges, around 20-25 minutes.
Heat the remaining 2 Tbsp olive oil in a thick-bottomed frying pan over medium heat. Fry the garlic until it releases aromas but haven't yet coloured, 20-30 seconds. Add the chickpeas and a good splash of water (c. 60 ml/¼ cup). For best results, use chickpeas you've boiled from dried and the chickpea cooking water as your liquid. Bring to the boil and leave to simmer until the liquid has almost completely evaporated. This makes the garlic flavour milder. If you prefer a stronger garlic flavour, skip adding the liquid and simply heat the chickpeas in the garlicky oil. Take off the heat.
When the carrots are ready, add the warm chickpeas to the roasting tray. Squeeze lemon juice over and mix well. Taste for salt, pepper and lemon juice.
Top with the feta cheese, chili flakes and herbs. I also like to drizzle a little extra olive oil on top. Serve immediately.
Did you make this recipe?I'd love it if you'd be kind enough to leave a rating and a short comment.