#MeatFreeMonday: Maple-orange roasted chickpeas and carrots with brown rice

Throw together this vegan dish – it's simple, nutritious and tastes so good!


by Roxanne Ridge |
Published on


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


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