Name: Sumac + Honey Roasted Carrots and Chickpeas on Tahini Yogurt
Cook time: 45 min
Total time: 45 min
Yield: 3-4
Ingredients: 500g carrots, cut into 3-4cm rough pieces; 2 tsp sumac; 1 tsp cumin; 1 tbsp coriander seeds, gently crushed (or 1 tbsp ground coriander); 1 tsp chilli flakes; 2 tbsp olive oil; 1 tbsp honey, plus extra to serve; 1 jar of Queen Chickpeas, drained; 1 tbsp olive oil; For the Tahini Yogurt; 300g thick greek yogurt; 3 tbsp tahini; 1 large garlic clove, grated; The juice of ½ lemon; 150g bulgur wheat; Roughly 30g mix of soft herbs, such as parsley, dill, coriander and mint, roughly chopped (reserving a handful for garnish); The juice of 1 lemon; Warm pitta or flatbreads; Cous cous, instead of bulgur wheat; Toasted pumpkin seeds

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Sumac + Honey Roasted Carrots on Tahini Yogurt

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3-4

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Sumac + Honey Roasted Carrots and Chickpeas on Tahini Yogurt

Rated 5.0 stars by 1 users

Servings

3-4

Cook Time

45 minutes

Author:

Bold Bean Co

Image of Sumac + Honey Roasted Carrots and Chickpeas on Tahini Yogurt

Ingredients

500g carrots, cut into 3-4cm rough pieces
2 tsp sumac
1 tsp cumin
1 tbsp coriander seeds, gently crushed (or 1 tbsp ground coriander)
1 tsp chilli flakes
2 tbsp olive oil
1 tbsp honey, plus extra to serve
1 jar of Queen Chickpeas, drained
1 tbsp olive oil
For the Tahini Yogurt
300g thick greek yogurt
3 tbsp tahini
1 large garlic clove, grated
The juice of ½ lemon

Herby Bulgur Wheat, to serve

150g bulgur wheat
Roughly 30g mix of soft herbs, such as parsley, dill, coriander and mint, roughly chopped (reserving a handful for garnish)
The juice of 1 lemon

Other serving suggestions

Warm pitta or flatbreads
Cous cous, instead of bulgur wheat
Toasted pumpkin seeds

Directions

Preheat the oven to 200C.
Tumble the carrots into a large roasting tray with 2 tablespoons of olive oil, the sumac, cumin, chilli flakes, coriander seeds, honey and a good pinch of salt and toss well to coat. Roast for an initial 30-35 minutes, stirring half-way through, until the carrots are sticky and a little crisp on the edges.
Meanwhile, cook the bulgur wheat as per packet instructions. Drain, fluff with a fork and add to a large mixing bowl with one tablespoon of olive oil, the fresh herbs, and lemon juice. Season well with a good pinch of salt and cracked black pepper and mix to combine. Set aside.
For the yogurt, add all of the ingredients to a bowl and mix well to combine. You want it to be fairly thick as this will create the base of the dish - but add a splash of water to loosen if necessary. Check for seasoning.
Once the carrots are cooked, remove from the oven. Pour the chickpeas, add an extra squeeze of honey and toss everything to coat in the oils and spices.
To serve, spread the yogurt onto the base of a serving platter. Tumble over the carrots and chickpeas and top with the remaning fresh herbs. Serve with the bulgur wheat and warm pittas to mop up the yogurt.