Maple-Orange Roased Chickpeas & Carrots

A lovely side-dish or turn it into a full meal with greens and a grain.

1-1/2 C Cooked chickpeas (1 Can, drained and rinsed)
175g/6oz Chantenay carrots, halved or quartered if large (you can also use regular carrots chopped into chunks)
1 Tbsp Olive oil
A few sprigs fresh thyme
1-1/2 Tbsp Maple Syrup
Zest and juice of half an orange
Sea salt

View the full recipe at Coconut and Berries →