Ingredients
12 carrots, peeled and cut in long lengths
1 red onion, sliced into eight wedges
1 lemon, cut into four wedges
2 teaspoons smoked paprika (or sweet)
1 teaspoon ground cumin
2 tablespoon olive oil
1 teaspoon crushed garlic
Salt to taste (preferably Maldon)
1 tin of chickpeas, drained (or soak and boil your own)
Baby spinach or baby leaves (optional)
Toasted almond slivers OR spiced pumpkin seeds
Pomegranate jewels OR cranberries in winter
Pomegranate syrup to drizzle (optional but delicious here)
Method
1: Place the carrots, red onion and lemon wedges in a bowl with the spices, oil, salt and garlic and toss well to coat evenly.
2: Spread out on a paper-lined, baking tray and roast at 180 C for approximately 40 minutes or until tender and obviously browned and caramelized around the edges.
3: When slightly cool, squeeze the juice and a bit of the sweet pulp from the caramelized lemon into the mixture and discard the lemon peel, add the chickpeas* and toss well to coat in the spiced oil.
4: Place the spinach/baby leaves on a platter, add the carrot and chickpeas mixture, then garnish with toasted almonds or spiced pumpkin seeds, and pomegranate jewels, and drizzle over pomegranate syrup if using.
COOK’S NOTES: Don’t use the whole can of chickpeas if it’s going to be out of proportion. You want an equal mix of roasted carrot wedges and chickpeas. I like to soak uncooked chickpeas overnight with a spoon of baking soda and boil till just tender. Make the spiced pumpkin seeds – great on all orange soups too – by tossing pumpkin seeds with a tiny drizzle of oil, salt and a sprinkle of cumin and toasting or pan-frying for a few minutes. Pomegranate syrup is easily available and adds delicious tang to dressings and beef and chicken marinades. Smoked paprika is easily found too and adds a fabulous smoky touch to dressings, marinades, beef, chicken, lentil dishes and even soup.
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