MASON CASH AND ME RECIPE GUIDE_DIGI

Shereen’s Spiced Carrots and Chickpeas with a Tahini Dressing

These roasted carrots and chickpeas drizzled with a delicious tahini dressing are packed full of flavour. Serve on a bed of couscous for the perfect Algerian inspired meal.

Prep: 10 mins Cooking: 30 min Servings: 4

I N G R E D I E N T S

V E G E T A B L E S Handful of carrots (peeled and cut into wedges) 400g chickpeas, drained 150g kale 2 tbsp ras el hanout

T A H I N I D R E S S I N G 4 tbsp tahini 1 tsp Dijon mustard Squeeze of half a lemon 50ml almond milk (or more if you want it runnier) Salt and pepper

Drizzle of olive oil Salt and pepper

M E T H O D

1. 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. 2. 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. 3. Take the vegetables out the oven, serve as a side dish or with cous cous and drizzle over the tahini dressing.