Roasted carrots and chickpeas with hemp pesto and gomasio
By elliebed
Delicious vegan main dish, tastes great with a green salad!
1 Picture
Ingredients
- For the main dish:
- 8-10 carrots, scrubbed
- 1 tbsp extra virgin olive oil or coconut oil
- 1 carton chickpeas, drained
- 4 tsp of gomasio*
- For the pesto:
- 1 clove of garlic, diced
- juice and zest of 1 lemon
- 1 tbsp extra virgin olive oil
- 2 handfuls of basil, plus a few leaves for garnish
- A handful of parsley
- 1-2 tbsp hemp seeds
Details
servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 25mins
Cost Budget Friendly
Preparation
Step 1
Pre-heat the oven to 180-200 degrees.
Slice the carrots into bitesize chunks, coat in the oil and bake in a tray for around 25mins or until nicely browned. Remove from the oven and stir through the chickpeas. While it cools slightly, make the pesto.
Step 2
Blend all the pesto ingredients together in a mini chopper until creamy with just a little texture left. Drizle over the carrots and chickpeas and stir well to mix.
Finish with a sprinkling of the gomasio and the extra basil leaves. I like to serve this with a big green salad- delish!
*gomasio can be found in good health stores.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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