Combine the carrot, oil and chermoula and mix well. Spread onto a lined tray and bake in a hot oven 200°C for 25-30 minutes or until tender. Lightly mash whilst hot
Spread the aioli thickly onto a serving plate. Top the centre of the plate with the carrots, then chickpeas. Garnish with parsley and serve with crunchy lavosh and crackers
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