A few months ago I did one of my regular internet searches to try and find a recipe to use up ingredients I always impulsively buy without knowing what I am actually going to make with it and then end up desperately trying to use up. I came across one that had roasted chickpeas in. I was obviously not in the know about roasting chickpeas as it was not something I had ever done or come across before. Now I am in the know about this roasting chickpea thing, variations of chickpeas with veggies, spices, topped with tahini sauce has become one of my easy go to meals. It’s been especially good when friends are over and I offer to cook them dinner at the 11th hour. I just add some toasted pitta and dinner is ready!
Roasted Chickpea and Carrot Stuffed Pittas
5 large Carrots
1 can / 400g chickpeas
20 cherry tomatoes
2 tsp ground coriander
1 tsp ground cumin
1/2 cup yoghurt
2 tbsp tahini
Preheat the oven to 180C.
Chop the carrots into medium sized batons. Halve the tomatoes. Drain and rinse the chickpeas. Spread the carrots, chickpeas and tomatoes onto a large baking tray. Add the spices, drizzle over the olive oil and mix all together. Roast for 45mins until the carrots have softened.
Meanwhile mix the tahini and yoghurt together.
Just before you are ready to serve, toast the pitta bread. Fill the pitta with the chickpeas and carrots and drizzle over the tahini yoghurt.