Hot Maple Sesame Glazed Carrots & Chickpeas with Whipped Lemony Feta

These Hot Maple Sesame Glazed Carrots strike the perfect balance between sticky caramelised edges and a gentle warm heat, thanks to a glossy maple-chilli glaze. They’re finished with soft whipped feta, brightened with lemon zest for a creamy, tangy contrast that makes every bite pop.

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Ingredients

carrot 1000 g (sliced)
Bold Bean Queen chickpeas 200 g (drained)
feta 200 g
Greek yoghurt 45 g
lemon 1 (zest & juice)
garlic cloves 1
maple syrup 4 tbsp
chilli flakes 2 tsp
sesame seeds 2 tbsp

Method

Roast the carrots

Heat the oven to 200°C (180°C fan). Peel the the carrots then toss with a splash of olive oil, salt, and pepper, then spread onto a baking tray. Roast for 30–35 minutes until golden at the edges and tender.
After the carrots have been in the oven for 20 minutes, add the drained chickpeas to the tray and put it back in the oven for another 10 - 15 minutes.

Make the whipped lemony feta

Add the feta, Greek yoghurt, lemon juice, lemon zest, the peeled garlic clove, and a drizzle of olive oil to a blender. Blitz until smooth, taste and season with black pepper.

Cook the hot maple sesame glaze

In a small pan, warm the maple syrup with the chilli flakes and sesame seeds. Heat gently for 2–3 minutes until it bubbles lightly, then take off the heat and stir through a dash of olive oil. It should be glossy, warm, and pourable.

Glaze the carrots

Transfer the roasted carrots to a bowl and pour over most of the the hot maple sesame glaze. Toss well to coat.

Serve

Spread the whipped feta on a serving plate then pile the glazed carrots on top, and finish with the rest of the glaze.

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