Method:
-
preheat your oven to 210c/190c fan
-
Trim the green tops off your carrots and save these for later. Tip the carrots into a roasting tray and drizzle them with 2 tablespoons of olive oil, then scatter over your cumin and chilli powder, as well as 1 teaspoon of salt and 10 grinds of black pepper. Shake the tray so that the carrots are totally coated in the spices and oil, then roast for 30 minutes.
-
Meanwhile, finely chop a handful of your carrot tops until you have about 2 tablespoons’ worth. Using a pestle and mortar, bash the carrot tops along with the lemon juice and 2 tablespoons of olive oil, until you have a chunky green sauce
-
Finely chop the mint and green chillies. Spoon your yoghurt into a bowl, then grate in the garlic and add your mint and chillies. Add ½ teaspoon of salt, then give the whole thing a mix until combined.
-
When the carrots have been roasting for 30 minutes, drain your chickpeas and give them a rinse, then toss them onto the roasting tray. Return to the oven for 15 minutes until the chickpeas are crisp
-
When everything is ready, remove your carrots and chickpeas from the oven. Pour the tamarind sauce over the top, and give them a toss until they are all coated
-
Spoon your yoghurt onto a serving plate and top it with your chickpeas and carrots. Drizzle with the carrot top oil, then serve and enjoy with bread for dipping.
‘Extracted from Tucking In by Sophie Wyburd (Ebury Press, £22) Photography by Lizzy Mayson.’
