Baby Carrot, Pumpkin and Chickpeas

Step 1
Drain the chickpeas and rinse them well. Allow them to sit and dry a little. You can also tip them into a tea towel and pat them dry.

Step 2
Preheat the oven to 180 C. Cut the tops off the baby carrots and wash them well. It’s up to you if you like your carrots peeled or skin left on! Put the carrots into a big bowl.

Step 3
Cut the pumpkin into thin wedges, again it’s up to you if you like the skin on or not! And add the wedges to the bowl with the carrots.

Step 4
Drizzle over the oil and add the salt, pepper and smoky paprika and mix well to make sure the vegetables are coated.

Step 5
Roast in the oven for 20-25 minutes or until the carrot and pumpkin are tender but not caramelised.

Step 6
While the vegetables are cooking. Tip the chickpeas into a bowl and add the harissa and a little salt and pepper and mix well.

Step 7
Remove the tray from the oven and evenly tip the chickpeas across the tray. Return the tray to the oven and roast for another 15-20 minutes until the chickpeas are crispy but not dry and the carrots and pumpkin and sweet and starting to caramelise.

Step 8
While the chickpeas are cooking make the yoghurt dressing by combining the yoghurt, garlic, salt, pepper, lemon juice and chopped herbs into a small bowl. Mix well, taste and adjust as needed.

Step 9
Remove vegetables from the tray, allow to cool a little then drizzle over the yoghurt dressing and any extra herbs.