MATERIAL
oven
ovendish
blender or food processor
1 can chickpeas ( do not throw away the liquid)
2 cups purple carrots cut into 1-inch pieces
¼ cup olive oil
1 tbsp Madras curry powder
¼ cup tahini
1/4 cup lemon juice
3 cloves garlic in small pieces
1 tsp cumin powder
1 tsp salt
pepper
extra olive oil
Preheat your oven at 185°C ( 385°F). Toss the carrots and the garlic with 2 tablespoons of the olive oil and season with salt and pepper. Roast for about 30 minutes, until the carrots and garlic are quite browned and tender. Let cool down for about 15 mins.
Put carrots, chickpeas ( without the liquid but keep it aside) and all the other ingredients in your food processor and mix well. Add a little bit of the chickpea water to make it smooth. Taste often and add more salt, pepper or water if needed.
Let cool down for at least an hour in the fridge and serve.
TIP
Use real purple carrots, some are purple on the outside but orange on the inside 😉
Spoon 'n Spice 