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Preheat your oven to 200C.
Scrub the carrots well and pat dry. Lay them out on a baking tray and drizzle with olive oil. Season with sea salt and black pepper, and roast for 20-25 minutes, until tender and golden.
To make your chimichurri, place the chopped carrot tops in a small bowl. Add the oregano, tomato, garlic, cumin, both paprikas, chilli flakes, olive oil, and vinegar. Stir to combine. Season well with salt and black pepper.
For the smashed beans, place a small clove of garlic in a mortar, sprinkle with some sea salt and pound it into a paste. Add the beans and pound until half of them are broken up but the consistency is still chunky. Stir through olive oil, and season with sea salt and black pepper.
To serve, place the smashed beans on a plate and top with the roasted carrots. Spoon over some of the chimichurri and scatter with slivered almonds.