Place carrots on a baking tray with the honey, 2 tbsps of oil + a large pinch salt. Mix well + roast at 200℃ for 30 mins.
Drain + rinse your chickpeas then pat them dry with a tea towel. Mix with 1 tbsp oil, the harissa + a pinch of salt. Remove your carrots from the oven, flip them over + push to the side to make room for the chickpeas. Spread out your chickpeas to give them room to crisp up before returning the tray to the oven for a further 15 minutes or until the chickpeas are golden + crispy.
Spoon the yoghurt onto a plate + spread it around with the back of a spoon. Sprinkle a large pinch sumac over the top. Add 1/2 the chickpeas over the yoghurt. Then lay your carrots on top + sprinkle the rest of the chickpeas over them. Finish with chopped mint.
HUGE thanks to the legend that is Anna, aka @the_goodegg__, who let us share this #beanspo on our website for all you champs to enjoy.
Anna is a Le Cordon Bleu trained chef from Scotland. She loves creating recipes inspired by the seasons + encourages others to do the same. Take a look at her page on cooklybookly + you'll pretty soon be inspired! Her food is STUNNING! If you like this recipe, she's created an ebook where you can try out even more of her recipes. Give it a download here.
