Moroccan bowl with quinoa, spiced carrots, chickpeas and dates

Ingredients

For 1 serving

• Quinoa50 g
• Carrots200 g
• Cooked chickpeas120 g
• Medjool dates1
• Cumin1 teaspoon
• Cinnamon1 pinch
• Arugula40 g
• Tahini10 g
• Fresh orange juice30 ml
• Mint4 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: sesame,

In season: November – March

Method

1. Heat a conventional oven to 210 °C. Peel the carrots and cut them into roughly 1 cm sticks; drain, rinse and dry the chickpeas.
2. Toss the carrots and chickpeas on a tray with the oil, cumin, cinnamon and a pinch of salt and roast for 25 minutes, turning halfway, until the carrots are tender and caramelised at the edges.
3. Meanwhile rinse the quinoa in a sieve, cook it in salted boiling water for 15 minutes, until the grains show their little white tail, and drain.
4. Stir the orange juice into the tahini a little at a time until you have a pourable sauce; salt it. Pit the date and chop it small.
5. Build the bowl with the quinoa, rocket, carrots and chickpeas, the date and torn mint, and dress with the sauce.