I’ve learnt you can burn spices. For this recipe watch the spices and garlic closely. The cumin really stands out and it’s an incredibly flavourful dish. I served it with grilled chicken breasts lightly spiced.
Heat 2 tablespoons of oil in a small frying pan over medium heat. Add 2 cloves crushed garlic, 1 teaspoon cumin, 1 teaspoon ground coriander (cilantro) and 1 teaspoon smoked paprika. Cook for 1 minute then pour mixture over a 400g can of drained and rinsed chickpeas. Toss chickpea mixture with 2 coursely grated carrots, 1 tablespoon white wine vinegar and 1 tablespoon honey. Serves 4