Carrots & Chickpeas

1. Preheat your oven to 190°C / 375°F
2. Toss the carrots into a roasting tray, reserving the tops for the pesto. Coat with 1T of olive oil, then sprinkle the cinnamon and a pinch of salt and pepper. Mix to combine. Roast for 20 minutes.
3. Once the carrots have been roasting for 20 minutes, remove from the oven and add the chickpeas to the roasting tray. Toss to combine, then return the tray to the oven for another 15 minutes until the carrots are roasted and the chickpeas are crisp.
4. Mix together your honey and harissa paste in a small bowl.
5. Remove the carrots and chickpeas from the oven. Pour the honey and harissa mixture over them and give them a toss until they are all coated.

Parsley Gremolata

1. While carrots are roasting, finely chop (or use food processor) carrot tops or parsley (about 2-3 tablespoons worth). Add the lemon juice and the remaining 2T olive oil. Bash together until you have a chunky green sauce.

Yogurt Sauce

1. Spoon yogurt into a medium-sized mixing bowl and add finely grated garlic. Crumble in your feta. Whisk until the feta has totally incorporated, then season to taste with salt and pepper. 

Serving:

Spoon your whipped feta yogurt on to a serving plate and top with your chickpeas and carrots. Drizzle with your carrot-top pesto, then serve and enjoy, with bread for dipping.