Ingredients
- 1.6kg large Wilcox carrots, peeled, cut into 1cm-thick slices diagonally
- 125ml (1/2 cup) olive oil
- 1 1/2 teaspoons cumin seeds
- 2 x 400g cans chickpeas, rinsed, drained
- 80ml (1/3 cup) fresh lemon juice
- 1 bunch mint, leaves picked, washed, dried, torn
Directions
- Step 1 Preheat oven to 190°C. Place the carrot and oil in a large bowl and toss to coat.
- Step 2 Place half the carrot, in a single layer, in a large roasting pan. Roast in oven for 20 minutes. Sprinkle with half the cumin seeds. Turn and cook for a further 20-25 minutes or until the carrot is tender and golden. Transfer to a large bowl. Repeat with remaining carrot and cumin seeds.
- Step 3 Season with salt and pepper. Add the chickpeas, lemon juice and mint, and toss until well combined. Serve immediately.
Recipe courtesy of www.taste.com.au
Serving size 4