River Cottage

Roast carrots with chickpeas salad recipe

Hugh makes the most of the humble carrot with this winter salad recipe from River Cottage Every Day

Hugh: "This is particularly lovely made with young summer carrots, freshly pulled and no more than thumb-thick. Don't peel them unless you really have to - just scrub them before slicing in half down the middle. Or, if they're really slender, leave them whole."

Serves 4-6


  • 1 tbsp rapeseed or olive oil
  • A large knob of unsalted butter
  • 750g carrots, small ones scrubbed and halved lengthways, large ones peeled and cut into thick batons
  • 2 tsp cumin seeds
  • Finely grated zest of 1 orange, plus some juice
  • A drizzle of cider apple vinegar
  • A drizzle of olive oil
  • A few handfuls cooked chickpeas
  • Sea salt and freshly ground black pepper
  • A sprinkling of cress


How to make roast carrots with chickpeas salad

1. Put the oil and butter into a large roasting dish and leave in an oven preheated to 180°C/Gas Mark 4 for a couple of minutes, until the butter melts.

2. Remove from the oven and add the carrots, cumin and plenty of seasoning. Toss together, cover with foil and return to the oven for 30-40 minutes, until the carrots are tender.

3. Remove from the oven, take off the foil and give everything a good stir. Then return to the oven, uncovered, for about 20-30 minutes, so the carrots start to caramelise.

4. In a separate bowl mix the cooked chickpeas with the orange zest and a good squeeze or two of the juice, the olive oil, cider apple vinegar, salt and black pepper.

5. Take the roasted carrots from the oven and stir in the chickpeas. Serve at once topped with a handful of cress.

© River Cottage Every Day
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All images © Simon Wheeler


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Monday 22 June 2009
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