Honey Harissa Roasted Carrots + Chickpeas with Whipped Feta
This recipe by food writer + cookbook author Sophie Wyburd is one of ours + the bean champs' favourite - and one she kindly let us include in our first cookbook 'Bold Beans'. Photographer + styling credits: Joe Woodhouse + Esther ClarkDelicious, spicy sweet carrots + nutty chickpeas on a bed of creamy whipped feta. It's a winner for entertaining and for festive spreads. We love it mopped up with some warm flatbreads.
Source: Bold Bean Co
Ingredients
- jar Queen Chickpeas - rinsed and patted dry with paper towels
- carrots with their tops , finely chopped
- tablespoons olive oil
- teaspoon ground cinnamon
- juice of 1 lemon
- thick Greek yogurt
- feta
- honey
- harissa paste