Step 1

Preheat the oven to 220 °C.

Step 2

Mix the carrots with 3 Tbsp olive oil, the vinegar, honey, coriander seeds, caraway seeds and a little salt and pepper. Transfer to a roasting tray (covered with a baking sheet, if you like), making sure the tray isn't over crowded. Bake in the middle of the oven until the carrots are tender and starting to darken at the edges, around 20-25 minutes.

Step 3

Heat the remaining 2 Tbsp olive oil in a thick-bottomed frying pan over medium heat. Fry the garlic until it releases aromas but haven't yet coloured, 20-30 seconds. Add the chickpeas and a good splash of water (c. 60 ml/¼ cup). For best results, use chickpeas you've boiled from dried and the chickpea cooking water as your liquid. Bring to the boil and leave to simmer until the liquid has almost completely evaporated. This makes the garlic flavour milder. If you prefer a stronger garlic flavour, skip adding the liquid and simply heat the chickpeas in the garlicky oil. Take off the heat.

Step 4

When the carrots are ready, add the warm chickpeas to the roasting tray. Squeeze lemon juice over and mix well. Taste for salt, pepper and lemon juice.

Step 5

Top with the feta cheese, chili flakes and herbs. I also like to drizzle a little extra olive oil on top. Serve immediately.