Preheat Oven to 355 degrees F (180 degrees C).
In a large mixing bowl, toss Baby Carrots (100 gram) with Unsalted Butter (30 gram). Make sure they are well coated, then transfer to a baking sheet lined with parchment paper.
In the same mixing bowl, combine Chickpeas (200 gram) with the Paprika (1 teaspoon), Ground Cumin (1 teaspoon), Ground Turmeric (1 teaspoon), Canola Oil (1 tablespoon), and Salt and Pepper (to taste). Spread them on another parchment-lined baking sheet.
Place the two trays in a preheated oven and roast for 15-20, until carrots are fully cooked through.
Drizzle the Honey (2 tablespoon) and sprinkle Fresh Thyme Leaves (1 teaspoon) on the carrots. Make sure they are coated evenly. Return to the oven to cook for another 10 minutes.
Serve warm carrots on a plate and sprinkle the toasted chickpeas over the top. We plated ours on top of a Tahini Yogurt Dressing (see notes), but feel free to serve with a creamy dressing of your choice.