There is always – and I mean always – a bag of carrots in the back of my veggie drawer threatening to go to waste. It's not because I don't love carrots. I do! I put them in everything, and maybe I go a little overboard in making sure I always have them on hand. The recipe below is an easy way to use up a bunch of them in one satisfying, belly-filling dish.
Carrots and chickpeas are a perfect match, especially when you bridge them with heady spices such as paprika, cinnamon and cumin. This brings out the carrots’ sweetness by roasting them in a hot oven basted with a spiced olive oil. Tossed together with chickpeas, spinach leaves and a generous squeeze of lemon, it makes a satisfying salad or side dish.