Rose Chermoula Roasted Chickpeas & Carrots with Griddled Courgettes
Prep time
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A herby, spice and rose chermoula marinade for roasted chickpeas and carrots, served with griddled courgettes. A summer vegetarian dish.
Recipe type: Main
Cuisine: Moroccan
Serves: 2
Rose Chermoula
  • A handful (30g) fresh coriander leaves
  • A handful (30g) fresh parsley leaves
  • 3 cloves of garlic
  • 4 Tbsp olive oil
  • 4 Tbsp water
  • Juice 1 lemon, reserve zest for yoghurt
  • 1 tsp sweet paprika
  • 1 tsp cumin
  • 1 tsp rose petals
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • pinch red pepper or chilli flakes
  • 4 carrots, trimmed and split in half lengthways
  • 1 380g tin chickpeas, drained and rinsed
  • 2 Tbsp rose chermoula, plus extra for drizzling
  • 4 courgettes, sliced into ribbons
  • Olive oil, salt
  • Optional natural yoghurt stirred with lemon zest to serve, and extra rose petals.
  1. Pre-heat oven to 180Ā°C
  2. First make up your rose chermoula sauce. Place all the ingredients in a food processor and pulse until a thick paste forms. Taste and adjust seasoning if necessary.
  3. Place the carrots on a lined baking tray and sprinkle with a touch of olive oil and pinch salt, roast in the oven for 15 minutes. Meanwhile toss your chickpeas in 2 Tbs chermoula sauce, then once the 15 minutes is up, add to the carrot tray in the oven and cook for a further 25-30 minutes until the chickpeas are golden and the carrots fork tender and charred.
  4. While everything is cooking in the oven cook your courgette ribbons in some olive oil on a griddle pan till they brown with griddle lines, then set aside until you're ready to plate up.
  5. Lay the courgettes at the bottom of your serving dish, then add the carrots, the chickpeas and a dollop of lemony yoghurt, a further drizzle of the raw chermoula and some rose petals.
Recipe by Natural Kitchen Adventures at