-
1
Preheat oven to 205 C || 400 F
-
2
Combine coconut oil and honey in a small bowl until combined (you may need to place the bowl over another bowl filled with hot water, depending on how cool it is inside your kitchen).
-
3
Place the carrots in a roasting pan and pour the mixture over, using a spoon to toss and coat the carrots.
-
4
Place in the oven and bake 40 - 50 minutes turning every 15 or so minutes. The baking time will depend on how big you cut the carrots - you want them to start turning a nice golden brown, but not burning.
-
5
Add cooked carrots to a large pot over medium heat with the spices and liquids. Simmer for 5 minutes, then remove from heat and stir through the coconut milk.
-
6
Allow to cool a little then puree either using a stick blender or stand blender. You may like to add up to 1/2 cup extra water at this stage depending on how thick/thin you want the consistency of the soup.
-
7
Preheat oven to 205 C || 400 F
-
8
Drain the chickpeas and then place in a dry tea towel and rub to remove the excess moisture. This should also peel of some of the chickpea skins - discard any that come loose.
-
9
Bake around 45 minutes, turning every 15 minutes. You want the chickpeas to be dried through and crunchy. They should also start to brown, but keep a close eye on them toward the end to ensure they don't burn.
