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Autumn Bruschetta with Roasted Carrot and Chickpeas

  • 5.0 Star
    rating
  • Timer Prep 15 min
    Cook 34 min
  • Chart 200.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Cut the ciabatta into 3 x 1cm slices per serving being made. Squash (and leave whole) all but 1 of the garlic cloves. Peel and cut the carrots diagonally into 2cm chunks. Drain and rinse the tinned chickpeas. Juice the lemons. Crumble the feta cheese.

Method

  1. 1 Heat the grill to high. Arrange the ciabatta slices in a single layer on a baking tray.
  2. 2 Grill for 1-2 minutes each side until toasted and golden.
  3. 3 Rub each slice with the cut side of the 1 garlic clove which wasn't squashed, and leave to cool.
  4. 4 Heat the oven to 200°C/400°F/gas 6/ (180°C for fan ovens).
  5. 5 Put the carrots, one-third of the olive oil, squashed garlic, cumin seeds and honey in a roasting tin. Season.
  6. 6 Roast for 25 minutes, then remove from the oven.
  7. 7 Add the chickpeas to the carrots. Return to the oven for 5 minutes. Move on to the next step while you wait.
  8. 8 Meanwhile, squeeze the roasted garlic into a food processor and add half the carrot mixture, remaining olive oil and the lemon juice; season well and whizz to a chunky houmous.
  9. 9 Spoon over the toasts and top with the remaining mixture.
  10. 10 Sprinkle with feta, drizzle with extra-virgin olive oil and serve.

2 Reviews

  • Michelle

    Have made this a couple of times now. This time I added a parsnip and a sweet potato to the carrot mixture as I didn't have enough carrots. Delicious. This is likely to become a favourite in our house. The recipe is a bit confusing though, you need to start by putting the carrot mixture in the oven, then do all the other bits.

  • Mrs Evans

    Who'd have thought carrots on toast could work! Everyone in the family enjoyed this. Honey, lemon, garlic, cumin flavours were very nice. I really made it out of curiosity because it seemed a bit odd but we would have it again.