Roast Carrots over Lemony Rosara Chickpea Mash
A jar of good chickpeas is a useful starting point for more than a stew. Mash Rosara's tender chickpeas with lemon and olive oil and you have a warm, creamy base for sweet roast carrots. Leave the mash a little rough so it keeps its character. This makes a generous vegetable tapa for sharing, or a light lunch for two with bread alongside.
Serves: 2 as a light lunch or 4 as a tapa
Prep: 10 minutes
Cook: 30 minutes
Ingredients
- 400g carrots, scrubbed and trimmed
- 400g drained Rosara Chickpeas (from a 720ml jar; weigh after draining)
- 3 tablespoons extra virgin olive oil, divided
- 1 small garlic clove, finely chopped
- 1 teaspoon finely grated lemon zest
- 1½ tablespoons lemon juice, plus more to taste
- 75ml water, plus extra if needed
- 2 tablespoons chopped flat-leaf parsley
- Salt and black pepper, to taste
- Crusty bread, to serve
Method
- Heat the oven to 220°C (425°F). Cut the carrots into roughly 8cm lengths, then halve or quarter lengthways into batons about 1.5cm thick. Toss with 1 tablespoon of olive oil, salt and pepper on a large roasting tray.
- Roast for 25–30 minutes, turning halfway, until tender and browned at the edges.
- During the final 10 minutes, warm 1 tablespoon of olive oil in a saucepan over a low heat. Add the garlic and stir for 30 seconds without browning it. Add the drained chickpeas and 75ml water. Cover and warm gently for 4–5 minutes, stirring once or twice.
- Take the pan off the heat. Add the lemon juice and mash with a potato masher or fork, leaving some chickpea pieces for texture. Add warm water a tablespoon at a time if needed to make a soft, spoonable mash. Taste and season.
- Spread the warm mash in a shallow serving bowl and arrange the carrots on top. Finish with the remaining tablespoon of olive oil, lemon zest and parsley. Serve warm with bread, and a little extra lemon if you like.
Share
