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Main course · British

Spelt, Roasted Carrot and Chickpea Bowl with Tahini

45 min Serves 4 ~440 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeKid-friendlyVeganVegetarian

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Ingredients

  • 200 g spelt
  • 4 carrots
  • 400 g chickpeas
  • 2 tbsp tahini
  • 1 lemon
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
440 kcal
Protein
16.8 g
Carbohydrate
53.7 g
of which sugars
6.1 g
Fat
14.8 g
of which saturates
2 g
Fibre
15.1 g
Salt
0.69 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Rinse the spelt and simmer in plenty of water for 25-30 minutes until tender, then drain.

  2. 2

    Heat the oven to 200C (180C fan, gas 6). Peel and chop the carrots into batons, toss with the olive oil, and roast for 20 minutes.

  3. 3

    Drain and rinse the chickpeas and scatter over the tray for the last 10 minutes of roasting.

  4. 4

    Whisk the tahini with a squeeze of lemon juice and a splash of water to make a dressing.

  5. 5

    Spoon the spelt into bowls and top with the roasted carrots and chickpeas.

  6. 6

    Drizzle with the tahini dressing and serve.

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