Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.

Place harissa and water in a large bowl and whisk to combine.

Add carrots and chickpeas and toss to coat. Place on baking tray and roast for 20-25 minutes until golden.

In a small bowl mix cottage cheese and yogurt, season with salt and pepper and divide between serving bowls.

Place quinoa, spinach leaves and lemon juice in a large bowl. Add cooked carrots and chickpeas, season with salt and pepper and toss to combine.

 Divide carrot and chickpea mixture between serving bowls and scatter over almonds to serve.