Gut Loving Roasted Carrots & Chickpeas with a Yog & Tahini S

• servings: Serves 2
• total time: 47 minutes

Ingredients

4-5 medium size carrots - chopped into generous size chunks

1 tbsp sesame seeds

1 tbsp dried tarragon

1/2 tbsp smoked paprika

2 tbs olive oil for roasting

1/2 can (400g) chickpeas - drained, rinsed and pat dry

The seeds of 1/2 pomegranate

Salt & pepper to taste

For the yogurt dip:

200g Coconut Collab Gut Health Yog

1 tbsp extra virgin olive oil

3 tbsp runny and smooth tahini

The juice of 1/2 lemon

A small bunch (about 10-15g) fresh dill - finely chopped

A generous pinch of salt and pepper

Directions

Add the chopped carrots to a large bowl together with the olive oil, sesame seeds, tarragon, smoked paprika, salt & pepper. Toss everything really well until the carrots are evenly coated in the seasoning.

Spread the carrots on a baking tray and roast in the oven for 20 minutes.

Add the chickpeas to the bowl and mix them with the remaining oil and spices, you might want to add some extra olive oil, salt and pepper.

Add the chickpeas to the roasting tray with the carrots and place it back in the oven for the a further 25-30 minutes until the chickpeas are crispy around the edges.

In the meantime make the sauce: in a bowl mix together all the ingredients until well combined.

Spread the yog sauce on a large serving plate and add the roasted carrots and chickpeas on top. Sprinkle the pomegranate seeds and enjoy while warm!