1. Heat oven to 350 degrees. 2. Put the parsnips and carrots into a roasting dish with the olive oil, honey, lemon juice and zest. 3. Season with some salt and pepper and mix gently. 4. Roast in the oven for about 1 hour, turning the vegetables occasionally. 5. To make the flatcake, heat 2 tablespoons of the olive oil in a pad. 6. Add the onions and cover and fry gently for 10 minutes. 7. Add the garlic and cumin seeds and cook for a further 2-3 minutes. 8. Meanwhile process the chickpeas in a food processor until ground. 9. Remove the pan from the heat, stir in the chickpeas, egg and some salt and pepper. 10. Put the mixture into a lightly oiled 11 inch round loose-based tin (I am translating that from cm in the original recipe so do as close as you can) and smooth the top. 11. Cover with foil and bake for 15 minutes. 12. Remove the foil, pour the remaining oil over the top and bake for a further 5 to 10 minutes until golden brown - but don't let it get dry. 13. Remove from the oven. 14. Turn the flatcake out of the tin and slide it onto a warm serving dish. 15. Spoon the roasted vegetables on top. 16. Garnish with lemon wedges and parsley to serve. ---------------------------------------------------------------------------
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Ingredients
