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
Preheat oven to 200C/400F
In a roasting dish, toss the chickpeas and carrots with the olive oil. Sprinkle liberally with sea salt (the salt balances the sweetness) and the leaves removed from the sprigs of thyme.
Cook for approx 20 minutes, stirring halfway through cooking time. Add the maple syrup, orange juice and zest to the pan and toss well.
Cook for a further 5 minutes, or until carrots are tender and beginning to brown at edges and the chickpeas are crisp.