Spiced chickpea & carrot couscous bowls

• Chickpeas2 × 400g tins
• Carrots400g
• Brown onions150g
• Couscous300g
• Cucumber1
• Salad tomatoes3
• Lemons1
• Ground cuminstore cupboard1 tsp (5g)
• Smoked paprikastore cupboard1 tsp (5g)
• Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £2.98 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Toss 400g carrots cut into sticks, 2 drained tins chickpeas and 1 onion cut into wedges with 2 tbsp oil, 1 tsp cumin and 1 tsp smoked paprika. Roast for 25 minutes.

3. 3

   Put 300g couscous in a bowl, pour over 400ml boiling water, cover for 10 minutes and fluff with a fork.

4. 4

   Chop 1 cucumber and 3 tomatoes. Serve the couscous topped with the roasted chickpeas and carrots, the salad and a squeeze of lemon.