Shereen's Ras el Hanout Roasted Carrots and Chickpeas
These roasted carrots and chickpeas drizzled with a delicious tahini dressing are packed full of flavour and can be served with couscous for the perfect Algerian inspired meal.
Ingredients and Method
Ingredients
For the vegetables:
Handful of carrots (peeled and cut into wedges)
400g Chickpeas, drained
150g Kale
2 tbsp Ras el hanout
Drizzle of olive oil
Salt & pepper
For the tahini dressing:
4 tbsp Tahini
1 tsp Dijon mustard
Squeeze of half a lemon
50ml Almond milk (or more if you want it runnier)
Salt and peppe
Method
Preheat the oven to 180 °C/fan 160 °C/gas 4, add the carrots and chickpeas to a roasting tray with the ras el hanout, olive oil, salt and pepper and mix through. Roast in the oven for around 20-30 minutes until the carrots are soft. Add the kale to the tray for the last 5 minutes, until crispy.
Add the tahini, Dijon mustard, lemon juice, almond milk to a bowl and mix until a dressing is formed. Add more almond milk if you want it runnier, season with salt and pepper.
Take the vegetables out the oven, serve as a side dish or with cous cous and drizzle over the tahini dressing and enjoy.
