Method:
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Add the chopped carrots to a large bowl together with the olive oil, sesame seeds, tarragon, smoked paprika, salt & pepper. Toss everything really well until the carrots are evenly coated in the seasoning.
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Spread the carrots on a baking tray and roast in the oven for 20 minutes.
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Add the chickpeas to the bowl and mix them with the remaining oil and spices, you might want to add some extra olive oil, salt and pepper.
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Add the chickpeas to the roasting tray with the carrots and place it back in the oven for the a further 25-30 minutes until the chickpeas are crispy around the edges.
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In the meantime make the sauce: in a bowl mix together all the ingredients until well combined.
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Spread the yog sauce on a large serving plate and add the roasted carrots and chickpeas on top. Sprinkle the pomegranate seeds and enjoy while warm!
