Roasted Carrots & Chickpeas

I t's Time To Get Cooking With Protein Packed Reciepe. . .

SERVES 4

READY IN 45 MINS

"Vadouvan, or French masala, is a curry spice blend originating from southern India. If you can't find any, simply substitute for another masala paste."

450g whole young carrots, leafy tops chopped and reserved for garnish
2 tbsp olive oil
350g cooked chickpeas
2 tsp red wine vinegar
1 garlic clove, finely chopped
1 tsp thyme leaves pinch of crushed dried chillies salt and freshly ground black pepper
150g plain Greek yoghurt
1 tbsp vadouvan

How to :

Preheat the oven to 150C/300F/Gas. Arrange the carrots in a single layer on a baking tray and drizzle with olive oil. Roast for 25-30 minutes until tender.
Meanwhile, in a small mixing bowl, toss together the chickpeas, vinegar, garlic, thyme, and crushed dried chillies. Season with salt and pepper. Set aside.
In another small mixing bowl, stir together the Greek-style yoghurt and vadouvan. Spread the yoghurt on a serving plate, arrange the roasted carrots over the yoghurt, and top with the chickpea mixture. Garnish with ground pepper and the reserved carrot leaves. Serve immediately.

Per serving: 270 cals, 9g fat, 11g protein

Roasted Carrots & Chickpeas

450g whole young carrots, leafy tops chopped and reserved for garnish
2 tbsp olive oil
350g cooked chickpeas
2 tsp red wine vinegar
1 garlic clove, finely chopped
1 tsp thyme leaves pinch of crushed dried chillies salt and freshly ground black pepper
150g plain Greek yoghurt
1 tbsp vadouvan

How to :

Preheat the oven to 150C/300F/Gas. Arrange the carrots in a single layer on a baking tray and drizzle with olive oil. Roast for 25-30 minutes until tender.
Meanwhile, in a small mixing bowl, toss together the chickpeas, vinegar, garlic, thyme, and crushed dried chillies. Season with salt and pepper. Set aside.
In another small mixing bowl, stir together the Greek-style yoghurt and vadouvan. Spread the yoghurt on a serving plate, arrange the roasted carrots over the yoghurt, and top with the chickpea mixture. Garnish with ground pepper and the reserved carrot leaves. Serve immediately.

Per serving: 270 cals, 9g fat, 11g protein