##Ingredients
1 x 400g can of chickpeas, drained and rinsed
175g carrots, halved (ideally chantenay carrots, but any type can be used – you may need to blanch before roasting if you use a different type)
1tbsp olive oil
Sea salt
A few sprigs of fresh thyme
1-11/2tbsp maple syrup
Zest and juice of half an orange
Brown rice, to serve