If your chickpeas taste a little lacklustre, cover with water, add a fat pinch of salt and simmer gently for 20 minutes to soften and season them. Drain and use as needed.
500g young carrots, scrubbed, fronds trimmed 2 tbsp olive oil 1⁄2 – 1 tsp dried chilli flakes, to taste 1 1⁄2 tsp cumin seeds 1 tsp hot smoked paprika
1 tbsp mild honey
100g young spinach leaves 2 tins chickpeas, drained
For the dressing
2 tbsp light tahini 1 garlic clove, crushed 1 tsp mild honey 2 tbsp extra virgin olive oil Squeeze of lemon juice
Step 1) Pre-heat the oven to 200°C, Gas Mark 6. Toss the carrots with the olive oil, chilli flakes, cumin, half the paprika and salt and pepper, spread them out in a tin and roast for 25 minutes.
Step 2) Add the honey, stir to coat and cook for 10 minutes more, until caramelised. Cool slightly and divide between plates with the spinach leaves and chickpeas. Sprinkle with the remaining paprika.
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Step 3) To make the dressing, stir the tahini before measuring. Whisk the ingredients together with 4 tbsp cool water and season to taste. Thin with a little more water if it seems too thick; it should have the consistency of double cream. Spoon over the salad in ribbons and serve.