Carrot and Chickpea Grain Bowl

Ingredients

• 500 g (1 lb 1½ oz) Carrots, cut into batons
• 240 g (8½ oz) Cooked chickpeas, drained, rinsed and patted dry
• 4 tbsp (60 ml) Olive oil, divided: 2 tbsp for roasting, 2 tbsp for the dressing
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 180 g (6½ oz) Quinoa, rinsed
• 50 g (1¾ oz) Baby spinach or rocket
• 2 tbsp Tahini, for the dressing
• 3 tbsp Lemon juice, for the dressing
• 1 Garlic clove, finely grated, for the dressing
• 2 tbsp Warm water, to loosen the dressing
• Salt

You’ll need: Large baking tray, Saucepan

Method

1. 1

   Heat the oven. Heat the oven to 200°C (400°F).

2. 2

   Roast the carrots. Toss the carrots with 1 tablespoon of the roasting oil, the cumin, paprika and a good pinch of salt on a large baking tray. Roast for 10 minutes.

3. 3

   Add the chickpeas. Toss the chickpeas with the other tablespoon of roasting oil and a pinch of salt. Scatter them over the tray, stir, and roast for another 15 to 20 minutes, until the carrots are tender and browned and the chickpeas are crisp at the edges.

4. 4

   Cook the quinoa. Meanwhile, cook the quinoa in salted water following the packet instructions, then drain well and fluff with a fork.

5. 5

   Make the dressing. Whisk the tahini, lemon juice, the remaining 2 tablespoons of olive oil, garlic and a pinch of salt. Stir in the warm water a spoonful at a time until it is pourable.

6. 6

   Assemble. Divide the quinoa and spinach among four bowls, top with the carrots and chickpeas and drizzle with the dressing.