Roast carrots with crisp chickpeas and tahini chickpeas 1 tin, drained and rinsed olive oil cumin 1 tsp chilli powder ½ tsp smoked paprika 1 tsp carrots 1 kg runny honey 2 tsp parsley chopped to make 2 tbsp tahini sauce tahini 2 tbsp (stir the jar well before measuring) garlic ½ clove, crushed lemon 1, zested and juiced olive oil step 1 Heat the oven to 200C/fan 180C/gas 6. Put the chickpeas into a bowl with a slug of olive oil, cumin, chilli powder, smoked paprika and some salt. Stir, then tip the lot into a shallow roasting tin. Bake for 40 minutes, shaking the tin every now and then until the chickpeas are crisp. step 2 Meanwhile, peel the carrots and halve them lengthways, roll them in a little oil and the honey and season well. Lay in a roasting tin in an even layer and put them on a shelf under the chickpeas, then roast for 30 minutes, or until tender. step 3 To make the sauce, mix the tahini with the garlic, lemon zest and juice, 1 tbsp olive oil and enough water to make it spoonable. step 4 Tip the carrots onto a platter, sprinkle on the parsley, spoon over some tahini sauce and scatter with chickpeas. nutritional info per serving 277 kcals, protein 277g, carbs 31.4g, fat 31.4g, sat fat 2g, fibre 12.5g, salt 0.6g