zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roast carrots with coriander seeds and feta on chick pea and tahini purée

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Roast carrots with coriander seeds and feta on chick pea and tahini purée

    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes

    Serves: 6 for lunch or as a starter

    Ingredients

    2 x 450g packs sweet kingdom carrots, halved lengthways 
    3 tbsp extra virgin olive oil
    2½ tsp coriander seeds, lightly crushed
    2 x 400g cans chick peas
    ½ tsp salt
    2 tbsp tahini
    1 garlic clove, roughly chopped
    1 large lemon, juice
    200g feta, sliced or crumbled
    handful chopped flat leaf parsley leaves

    Method

    1. Preheat the oven to 200˚C, gas mark 6. In a large roasting tin, toss the carrots with the oil and crushed coriander seeds; season. Roast for 45-50 minutes, stirring halfway through, until the carrots are soft and turning golden at the edges.

    2. Meanwhile, tip the chick peas and the liquid from their cans into a medium saucepan with the salt. Refill one of the empty cans with water (400ml) and add to the pan. Bring to the boil, then reduce the heat and simmer for 20-25 minutes. The chick peas should be very soft with the liquid barely covering them.

    3. Let the chick peas cool slightly, then tip into a blender with their cooking liquid. Add the tahini, garlic and lemon juice, and blend until completely smooth; season. Return to the saucepan and warm through gently, stirring. Divide the chick pea purée between serving plates and top with the roast carrots and the feta. Season with black pepper and scatter with the parsley leaves.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.

    Comments

    Average user rating

    5 stars

    Glossary