Roasted Carrots with wild rice and chickpeas by Jess Murphy

Total Cook Time: 50 Mins

Serves 2 as a main, or 3 to 4 as a side dish


350g thickly sliced carrots,
1 small onion, chopped
1/2 can chickpeas, drained and rinsed
2 Tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
125 ml vegetable broth
1 Tlsp lemon juice
250g cooked wild rice or wild rice blend
25g pumpkin seeds
25g feta cheese or local goats cheese


Preheat oven to 375°F. In a roasting pan, combine the sliced carrots, chopped onion, chickpeas and olive oil. Stir to coat carrots with cumin and oil. Pour the vegetable broth and lemon juice into pan and cover with tin foil. Roast carrots for 30 minutes before removing foil and cooking for another 10 to 15 minutes until carrots are tender.

Remove carrots from oven and toss with wile rice, pumpkin seeds and goats cheese. Serve warm.

Variation Cumin roasted Carrot

Add 1 Tlsp cumin seeds to your ingredients list

In a small skillet, heat the cumin seeds over medium heat until fragrant, 2 to 3 minutes. Place in a spice grinder or use a mortar to grind the cumin seeds into a powder. (You should have 1 scant tablespoon of ground cumin.) Add to the rest of the ingredients before mixing well and putting in the oven.