Spiced carrot and chickpea traybake with tahini

Method

1. Set the oven to 200°C (180°C fan). Peel the carrots and cut them into batons about as thick as your finger, and cut the red onion into wedges.
2. Put the carrots and onion on a large roasting tray with the olive oil, ras el hanout and a good pinch of salt. Toss well, spread out in a single layer and roast for 25 minutes, turning halfway.
3. In the meantime, drain and rinse the chickpeas and pat them dry. Stone the dates if needed and chop them roughly.
4. Add the chickpeas and dates to the tray, stir and roast for 10 minutes more, until the carrots are tender and browned at the edges.
5. Put the couscous in a heatproof bowl with a pinch of salt and pour over 200 ml of boiling water. Cover with a plate and leave for 5 minutes, then fluff it with a fork.
6. Whisk the tahini with the juice of the lemon and a pinch of salt, adding cold water a spoonful at a time until it is smooth and pourable. It will thicken and look split at first, then loosen.
7. Spoon the couscous onto plates, add the carrots and chickpeas, drizzle with the tahini sauce and scatter the roughly chopped coriander over.

Tip Tahini seizes and looks split when you first add water, which is normal. Keep whisking and adding water, and it turns smooth.

Photo made with AI.

From Nosha · nosha.app