Roast carrots with chickpea puree

Name: Roast carrots with chickpea puree
Ingredients: 200 g Dried chickpeas (Main); 2 Tbsp Tahini (Main); 10 Garlic cloves, confit - cooked until soft in olive oil, or use roast garlic (Main); 3 Lemons, juice only; 1 handful Flat leaf (Italian) parsley; 2 Tbsp Toasted sesame seeds; 500 g Heirloom carrots, yellow, purple and orange (Main); 100 g Baby beetroots (Main); 100 ml Vinegar; 100 ml Water; 50 g Sugar; 1 Bay leaf; 1 drizzle Boutique extra virgin olive oil, per plate; 3 Tbsp Plain yoghurt, thick; 1 handful Fresh thyme; 1 sprinkle Roasted hazelnuts, chopped, per plate; 1 pinch Cumin, toasted, per plate; 1 pinch Coriander seeds, per plate; 1 Chilli, chopped, sprinkled over each plate (or more to taste); 1 Lemon, cut into wedges

Tam West

Bite

Recipe by Sarah Ginella and Nico Mendez of the Barulho bistro in Parnell. This recipe serves four as a side dish or two for lunch.

Ingredients

200 g	Dried chickpeas (Main)
2 Tbsp	Tahini (Main)
10	Garlic cloves, confit - cooked until soft in olive oil, or use roast garlic (Main)
3	Lemons, juice only
1 handful	Flat leaf (Italian) parsley
2 Tbsp	Toasted sesame seeds
500 g	Heirloom carrots, yellow, purple and orange (Main)
100 g	Baby beetroots (Main)
100 ml	Vinegar
100 ml	Water
50 g	Sugar
1	Bay leaf

To serve

1 drizzle	Boutique extra virgin olive oil, per plate
3 Tbsp	Plain yoghurt, thick
1 handful	Fresh thyme
1 sprinkle	Roasted hazelnuts, chopped, per plate
1 pinch	Cumin, toasted, per plate
1 pinch	Coriander seeds, per plate
1	Chilli, chopped, sprinkled over each plate (or more to taste)
1	Lemon, cut into wedges

Directions

Soak chickpeas for 4 hours in cold water, drain and rinse. Cook in plenty of salted water until tender. Drain, reserving a bit of cooking liquid.
Blend chickpeas with tahini, 2 cloves confit garlic, lemon juice, parsley and enough cooking liquid to form a puree — you want it to still have a bit of texture. Stir through sesame seeds and season.
Blanch carrots and beets until just cooked. Cool, then rub off skins. We smoke the beetroot for a couple of minutes to get a light, smoky flavour.
Mix together vinegar, water, sugar and bay leaf and bring to the boil. Cool, then pour over the beets.
Put the carrots, beets and the remaining confit garlic on a roasting tray, season and put in a hot oven until browned and becoming crisp.
To serve, put chickpea puree on the serving plate, drizzle with olive oil. Put roast vegetables on top, spoon over the yoghurt, rip some thyme and sprinkle over with hazelnuts, spices and seeds. Serve with lemon wedges.