Name: Sticky Roasted Chickpeas and Carrots on Labneh
Cook time: 40 min
Yield: 6
Ingredients: 350g bunched/leafy carrots, trimmed, peeled and halved lengthways; 1½tbsp rose harissa, we used Belazu; 2tsp cumin seeds; 2tsp extra virgin olive oil; 1tbsp runny honey; 240g pouch jumbo chickpeas, we used Merchant Gourmet; 30g feta, crumbled; 2tbsp pomegranate seeds; Small handful flat-leaf parsley, roughly chopped; FOR THE GARLIC LABNEH; 250g thick Greek strained yogurt; 1tsp lemon juice; 1 small garlic clove, crushed

VMG Recipes