Roasted Carrot and Chickpea Tagine

Set oven to 200°C. Toss baby carrots, cumin, oil, salt and pepper on a lined oven tray. Cook for 20 minutes, or until tender.

Heat oil in a tagine or heavy-based pan. Add onion, cook for 5 minutes, or until softened. Stir in garlic, spices and honey, cook for 1 minute. Add tomatoes, capsicum, dried apricots and chickpeas. Pour in 1½ cups water and simmer, covered, for 10 minutes.

Boil a full kettle. Place Lupin Flakes, 1 tsp salt and 3 cups boiling water in a saucepan. Bring to the boil for 3 minutes. Strain, squeeze out excess water using a sieve. Toss with butter, coriander, lemon zest and almonds. Season to taste with salt and pepper.

Add spinach to tagine. Check if there is enough liquid in tagine base, add a little extra water if required. Cover, cook for a further 3 minutes, or until spinach is wilted.

Remove tagine from heat, squeeze in juice from half lemon, (wedge remaining half for serving). Divide Lupin Flakes between four plates, top with tagine and roast baby carrots. Garnish with reserved carrot tops, almonds and lemon wedges to serve.