Harissa Roasted Carrots with Crispy Chickpeas and Tofu Ricotta

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• 4
  carrots
  sliced
• 3
  tbsp
  harissa paste
• olive oil
• 400
  g can
  chickpeas
  drained & rinsed
• 200
  g
  extra firm tofu
• 1
  tbsp
  nutritional yeast
• juice of 1
  lemon
• salt & freshly ground black pepper
• to serve: chopped dill

DRESSING

• 2
  tbsp
  extra virgin olive oil
• 1
  tbsp
  harissa paste
• 2
  tbsp
  lemon juice

1. Preheat the oven to 170°C fan / 375°F / Gas 5.
2. Start by roasting the carrots. In a large bowl toss the sliced carrots with the harissa paste, a generous glug of olive oil and a pinch of salt. Use your hands to rub the harissa into the carrot slices, then spread them out on two baking trays so they roast evenly. Roast for 30–35 minutes, until tender with a little char at the edges.
3. Pat the chickpeas dry with a tea towel, then toss with a drizzle of olive oil and a good pinch of salt and black pepper. Spread them on a separate baking tray and roast alongside the carrots for 25–30 minutes, until golden and crunchy.
4. While those roast, make the tofu ricotta. In a food processor combine the extra-firm tofu, nutritional yeast, lemon juice, 1 tablespoon of water and a pinch of salt. Blitz until smooth and thick, tasting and adjusting seasoning as needed.
5. Whisk the dressing together by combining the extra virgin olive oil, harissa paste, lemon juice and a pinch of salt and pepper in a small jug. Taste and adjust to balance the heat and acidity to your liking.
6. To serve, spread the tofu ricotta over the base of a serving plate. Arrange the harissa-roasted carrots and crispy chickpeas on top, drizzle with the harissa dressing, then finish with a sprinkling of chopped dill and a good crack of black pepper.