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Roast carrots with coriander seeds and feta on chick pea and tahini purée
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Serves: 6 for lunch or as a starter
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
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.
This recipe first appeared in the Harvest section of Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in November 2017.