1 cup Puy or brown lentils, rinsed and picked over
1 can chickpeas, drained and rinsed
1 onion, halved and sliced
1 teaspoon of dry chilli flakes
2 heaped teaspoons Ras el hanout spice powder
5 tablespoons extra virgin olive oil
1 bunch baby carrots, washed, scrubbed – trim carrot greens to 4 cms from carrot tops
3 tablespoons toasted pumpkin seeds
Ground black pepper
Hummus or labneh cheese for serving
Heat oven to 175 degrees celcius.
Place lentils in a saucepan with plenty of cold water. Place over high heat and bring to the boil. Turn down the heat to medium-high and cook for 15 minutes, until the lentils are cooked but still hold their shape. Drain.
Line an oven tray with baking paper. Lay the carrots on the paper and drizzle with 3 tablespoons of olive oil. Roast in the hot oven until carrots are tender and lightly browned – approximately 15 minutes.
Heat remaining 2 tablespoons of olive oil in a pan on medium-high heat. Add sliced onions and chilli flakes. Fry for 3 minutes or until onions turn translucent. Add the ras el hanout, stir through and fry for 2-3 minutes until the spices release their perfume. Add the lentils and chickpeas and stir-fry for just 5 minutes stirring to mix the spice flavors through. Set aside. Using the same pan, toast the pumpkin seeds until lightly browned. Remove from heat.
Spoon the lentils and chickpea mix onto a flat serving plate. Lay carrots on top. Sprinkle with toasted pumpkin seeds and ground black pepper. Serve with the hummus or labneh cheese either in a small bowl or dolloped onto the carrots.
