How to make tumeric and blood orange roasted carrots with harissa chickpeas

When the skies are dark and dismal, turn to your plates for that much needed injection of colour this month, says Julia Platt Leonard

A dish that will chickplease you (Photos Julia Platt Leonard)

The phrase “leaden skies” takes on a whole new meaning in January. Yes, the skies are a flat grey but it’s also our moods, finally crashing after non-stop holiday cheer.

There’s an insatiable desire to hit the snooze button and ask for a wakeup call sometime in March.

What’s needed – desperately – is some colour. If the skies won’t provide it, then our plates can.

Seek out every brightly coloured vegetable and fruit you can lay your hands on. Luckily, it’s not difficult to do.

Blood oranges are in season and provide a burst of citrus and brilliant orange/red colour to boot.

If you can’t find them, do use regular oranges. Purple carrots are a treat, but again – standard orange ones will do nicely.

Spices, in this case neon-orange turmeric and musky cumin, liven things up, and harissa adds a kick of heat that’s just what we all need.

Any leftovers would be lovely tucked into pita bread with some hummus and falafel.

Tumeric and blood orange roasted carrots with harissa chickpeas

(Julia Platt Leonard)

400g carrots
300g cauliflower florets
1 blood orange
3 Tbsp olive oil
½ tsp turmeric
¼ tsp cumin seeds
1-400g tin chickpeas, drained
1 tsp harissa
Small handful of coriander, chopped
Salt

Preheat the oven to 220C/425F. Peel the carrots and cut them into chunks on the diagonal. Slice the cauliflower florets into wedges – a large floret will yield about three to four wedges each.

Slice the blood orange in half, juice one half and reserve the other half to serve with the finished dish. Place the blood orange juice, two tablespoons of olive oil, turmeric and cumin in a large bowl and gently toss the vegetables into the mixture.

Season generously with salt and place in a roasting tin and put in the pre-heated oven. Roast for 20 minutes or until the vegetables are cooked through and nicely browned. Turn part way through the cooking process.

While the vegetables are cooking, drain the tin of chickpeas. Place them in a deep frying pan over medium-high heat until they dry out – this will only take a few minutes. Add the remaining tablespoon of olive oil, stir to coat the chickpeas with the oil and cook until they start to crisp up – about 2-3 minutes. Once they begin to crisp up, add in the harissa and stir.

Remove the carrots and cauliflower from the oven and place on a serving plate along with the chickpeas. Garnish with the chopped coriander and serve with wedges from the remaining half of the blood orange.

@juliapleonard