Creamy Sedani with Roasted Carrot, Tahini and Lemon with Crispy Cumin Chickpeas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the carrots with 30 ml (2 tbsp) olive oil, 3 garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 22 to 25 minutes, until the carrots are tender and browned at the edges.

2. 2

   Meanwhile, pat the chickpeas very dry and toss them with 15 ml (1 tbsp) olive oil, the remaining garlic clove finely grated or minced, the cumin, sweet paprika, red pepper flakes if using, and 1/4 tsp salt. Spread them on a second tray or on one side of the same tray and roast at 220 °C / 425 °F for 18 to 20 minutes, shaking halfway through, until golden and crisp.

3. 3

   Bring a large pot of generously salted water to a boil. Cook the sedani pasta according to the package until al dente. Reserve 240 ml (1 cup) of the pasta water and drain the pasta.

4. 4

   Transfer the roasted carrots and roasted garlic to a blender or food processor. Add the tahini, grated Parmesan, lemon zest, 45 ml (3 tbsp) lemon juice, and 180 ml (3/4 cup) vegetable broth or water. Blend until very smooth and creamy. If needed, add a little reserved pasta water to loosen it.

5. 5

   Pour the sauce into a large skillet over medium-low heat. Add the cooked pasta and toss for 1 to 2 minutes, adding some of the reserved pasta water little by little until the sauce coats every piece well. Taste and adjust with the remaining salt and black pepper as needed.

6. 6

   Turn off the heat and fold in most of the chopped parsley. Serve the pasta in shallow bowls and finish with the crispy chickpeas, the remaining parsley, extra Parmesan if desired, and a little more black pepper.