honey fennel carrots & crispy chickpeas.

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Apparently there is a carrot glut . Carrots galore !
Time for a recipe that will joosh up those little dinky crunchy vegetables.
And why not ?
They’re cheap but chic. Low in calories. And orange is a big trend this season.
Love this recipe adulterated from Donna Hay: packed with all the things you love and are good for you: fennel, pomegranates, chickpeas and yogurt.
Get cooking !

You need for 4 fashionistas.
2 bunches Dutch carrots (750g), scrubbed and trimmed
2 teaspoons fennel seeds
2 teaspoons sumac, plus extra to serve
sea salt and cracked black pepper
2 tablespoons extra virgin olive oil
1 head garlic, halved crossways
400g can chickpeas (garbanzos), rinsed and drained
½ cup (140g) labne (yoghurt cheese)
1 pomegranate, seeds removed
1 tablespoon honey
red vein sorrel, or rocket or coriander to serve

• Throw on an amazing Christopher Kane silver sequin dress.
• Open a wine.
• Preheat oven to 200°C (400°F).
• Place the carrots, fennel, sumac, salt, pepper and half the oil on a large oven tray and toss to coat.
• Add the garlic, cut-side down, to the tray and cook for 30–35 minutes or until the carrots and garlic is tender and soft as a Gucci bag.
• Place the chickpeas, remaining oil, salt and pepper on a separate oven tray and toss to combine.
• Place in the oven and cook, stirring halfway for 25–30 minutes, or until crisp like a celine white shirt..
• Top the carrots with the crispy chickpeas, labne, pomegranate seeds, honey and red vein sorrel or rocket.
• Serve with roast salmon or roast chicken. Delicious !