Spiced Harissa Chickpea Carrots with Carrot Top Dill Pesto
This carrot recipe was too good not to share on its own. It makes a great side for a roast dinner or as part of a larger vegetarian mezze feast. The spiced carrots with crispy chickpeas work so well with the vibrant, zingy green pesto made from the tops of the carrots (a great way to cut down waste as well). Give these a go to elevate your roast game.
Serves 4 as a side dish
Remove the carrot tops from 500g bunched carrots and set aside. Cut them into long spears and place onto a lined roasting tray. Drizzle over 1 tbsp of olive oil and sprinkle over 1 tsp cumin, 1 tsp ground coriander, 1 tsp cinnamon and 1/2 tsp allspice. Sprinkle over the seasoning then toss them so they are well coated in the spices. Roast at 200C/180C fan for 25 mins until caramelised and golden then add a drained can of chickpeas and 1 heaped tbsp of harissa. Mix well then put back in the oven for 15 mins. Drizzle over 1 tbsp of runny honey and put back in the oven for 5 mins before serving.
While the carrots are roasting make the carrot top pesto by placing the carrot tops in a mini blender with the juice of a lemon, 1 tbsp olive oil, seasoning and a handful of mint and dill. Blitz until it reaches a drizzling consistency. Put the carrots on a large platter, drizzle over the pesto and add more fresh mint and dill leaves.