I tossed the baby carrots and chickpeas in Turkish olive oil and then in ground cumin and coriander. I roasted them, uncovered, til fork tender. I may have mentioned this in a previous post, but I typically won't trim or peel carrots. I like the way they look straight out of the dirt and I also think trimming them is wasteful.
I mixed some plain Greek yogurt with honey, salt and "Ras El Hanout". Ras El Hanout is a Middle Eastern spice blend that varies depending on who is mixing it. It means "top of the shop" and includes the very best and most fresh spices that the shop-keeper has. The golden raisins were re-hydrated with cane vinegar, honey and madras curry powder. And the plate was drizzled with some Turkish olive oil.
Organic Baby Carrots - Culton Organics
Organic Fresh Chickpeas - Culton Organics
Organic Philadelphia Honey - Urban Apiaries