Roasted Moroccan Carrot Salad With Chickpeas

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12 small carrots, peeled and quartered

1 red onion, peeled and chopped into eighths

½ unwaxed lemon, quartered

2 tsp smoked sweet paprika

2 tsp ground cinnamon

1 tsp ground cumin

1 tbs olive oil

1 clove of garlic, grated

salt, to taste

1 400g tin of chickpeas, drained

1 cup baby spinach leaves

1 cup rocket (arugula)

⅓ cup dates, halved and finely diced

1 tbs slivered almonds, toasted

½ cup yoghurt

pomegranate molasses

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