1. Prepare the chickpeas:

• Preheat the oven to 200°C.
• Drain the chickpeas and spread them on a baking tray.
• Place another (empty) baking tray above it to allow good air circulation.
• Bake for 10 minutes, then remove the tray.

2. Season and crisp:

• Push the chickpeas to one side of the tray.
• Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.
• Toss well with a rubber spatula.
• Return to the oven for 20–25 minutes until crispy (shake the tray to check for clatter or taste one!).
• Set aside.

3. Prepare the tahini dressing:

• In a bowl, mix yoghurt, tahini, lemon juice, garlic, and salt.
• Set aside for at least 20 minutes to allow the flavours to develop.

4. Roast the carrots:

• Toss the rainbow carrots with a little oil and roast in the oven for 30 minutes, tossing halfway.
• Cook until tender and caramelised on the edges.

5. Assemble the dish:

• Combine the roasted carrots with the crispy chickpeas.
• Drizzle generously with the tahini dressing and serve immediately.

I can also turn this into a website-style card with prep time, cook time, and servings to match your other recipes if you want. Do you want me to do that?

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