Chickpea and carrot roast
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I start by roasting the carrots with a drizzle of olive oil and salt, in a preheated oven at 220 degrees for 20 minutes. After that time, I remove it from the oven and wrap it with the already cooked chickpeas and reserve.
I take the ricotta to the shredder or mash the ricotta with a fork and wrap it with the yogurt and honey.
I put the sauce on a plate and then the carrots and chickpeas on top. I finish with pesto and this is too good 🤤
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