Smoky Roasted Carrots with Chickpeas

Step 1: Roast the Vegetables

Begin by preheating your oven to 200°C (180°C fan/gas 6). In a large roasting tin, combine 1 tablespoon of olive oil with the thickly sliced red onion, finely minced garlic, and all the spices—smoked paprika, ground cumin, ground coriander, ground cinnamon, and chili flakes. Toss in the chopped carrots, vibrant cherry tomatoes, and drained chickpeas. To enhance the flavors, rinse the cherry tomato can with a little water and pour that over the mixture. Season generously with salt and freshly ground black pepper, then add a splash of fresh lemon juice. Spread everything out evenly and roast in the oven for 35-40 minutes, or until the carrots are tender and the sauce has thickened beautifully.

Step 2: Prepare the Feta Mixture

While the vegetables are roasting, take a moment to prepare the feta topping. In a mixing bowl, combine the freshly grated lemon zest, crumbled feta cheese, and your choice of chopped fresh herbs (such as dill and coriander). Drizzle in the remaining 3 tablespoons of olive oil and mix gently to combine. Set this flavorful mixture aside, allowing the ingredients to meld together.

Step 3: Assemble and Serve

Once the tray bake has finished roasting, remove it from the oven and taste to ensure it's seasoned perfectly. Adjust with additional salt, pepper, and lemon juice as desired. Scatter the prepared feta mixture generously over the top of the roasted vegetables, letting the creamy feta complement the dish. Serve warm alongside soft flatbreads, perfect for scooping up the delicious carrots and chickpeas. Enjoy this hearty and vibrant meal!