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Vegan
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Curried Carrot + Chickpea Stew with Radish Pickle
All the spices of a warming daal but with all the delicious benefits from our Queen Chickpeas, this curried carrot + chickpea stew is so earthy and warming. Topped with charred curried carrots and a pickled radish topper. It's heaven.
Ingredients
2 garlic cloves, crushed
2 thumb-size pieces of fresh ginger, peeled and finely chopped
2 red chillies, finely chopped 1 white onion, peeled and finely chopped Coconut or vegetable oil 6 carrots roughly chopped into bitesized chunks (12 carrots in total needed) 3 tsp runny honey (or agave or maple syrup) A small handful of curry leaves, crushed using your hands1½ tsp ground coriander
½ tsp ground cumin
½ tsp black mustard seeds
½ tsp ground turmeric
½ tsp ground cinnamon
1 × 400ml tin of coconut milk
1 tsp of stock paste or 1 stock cube 6 carrots, peeled and grated1 jar of Organic Chickpeas or Queen Chickpeas with half of their bean stock
2 large handfuls of dark leafy greens such as spinach or cavolo nero ½ lemon For the Pickle Juice and zest of 1 lemon A handful of radishes, finely sliced 1 tbsp nigella seeds A squeeze of honey or agave To serveA dollop of Greek Yoghurt, or vegan alternative
Juice and zest of 1 lemon
A handful of radishes, finely sliced
1 tbsp nigella seeds A squeeze of honey or agaveShop The Recipe
Directions
Set your oven to 180 degrees C.
Put a large saucepan on medium heat, add 1 tbsp of vegetable oil and the onion, chilli, garlic and ginger. Cook for around 10 minutes, or until the onion is soft and sweet.
Meanwhile, put the roughly chopped carrot in a tray and sprinkle with salt, a drizzle of oil, 2 tsp of the honey and 1 tsp of the ground coriander. Put in the oven for 25 minutes, stirring halfway through.
After the onions have softened, add the spices to the pan and cook for a couple of minutes to toast and release the oils. Add the coconut milk, stock paste, grated carrot and chickpeas to the pan and bring to a simmer, then turn the heat down and bubble away for 15 minutes.
While that is cooking, make the radish pickle to go on top. Mix the lemon zest and juice with the radishes, nigella seeds, a pinch of salt and 1 tsp of honey.
After the carrot as reduced in the pan, add the leafy greens and stir until wilted. Finally, tumble in the cooked carrot chunks and a squeeze of lemon juice.
Pile into bowls with the radish pickle, dollops of greek yoghurt and coriander leaves.
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