2 Tbsp pomegranate molasses (make sure it is pure pomegranate and doesn't have sweetener added) 2 Tbsp ghee, liquid (clarified butter) 2 tsp zatar spice blend 1/8 tsp sea salt
1 cup fresh parsley, chopped 1 lemon, juiced
Directions: 1. Preheat oven to 350. 2. Chop the carrots, onion and garlic. 3. Toss the carrots together with half of the ghee, some sea salt, and the zatar spice. Spread out on a baking sheet and bake for about 20 minutes, or until carrots are slightly soft. 4. Toss the chickpeas together with the onion, garlic and mix with the pomegranate molasses, half of the ghee, and some sea salt. Spread out on another baking dish and bake for about 20 minutes, until the chickpeas start to get slightly crisp. 5. Mix the carrots together with the chickpea mixture. You can roast in the oven for an additional 10 minutes, if desired. Toss with fresh parsley and lemon juice, and serve.