Harrisa Roasted Carrots & Chickpeas

Ingredients

Carrots

• 5 large carrots, sliced in half lengthwise
• 2 tbsp olive oil
• 1 tbsp honey (I used @sweetsting_hot_honey )
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt, to taste

Chickpeas

• 1 can of chickpeas
• 2 tbsp harissa sauce 
• 1 tbsp olive oil
• Salt + pepper

For Serving

• 1/4 cup plain greek yogurt
• 60g feta
• 1 tbsp fresh coriander , chopped
• Handful of walnuts 
• Totally Kiwi Chili & lime flaxseed oil

Method

Preheat oven to 180°c and line a baking tray.  Add your carrots and toss with the oil, hot honey, garlic powder, smoked paprika, and salt. Bake for 10 minutes.
Drain and rinse your chickpeas. Pat dry with a clean kitchen towel, then stir in a bowl with the harissa, olive oil, and salt and pepper.
Add the chickpeas to the tray once the carrots have cooked for 10 minutes.  Bake for 20 minutes.
Allow carrots and chickpeas to cool a little before serving with remaining ingredients.