Curried Carrot + Chickpea Stew with Radish Pickle

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 hands

• 1½ 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 grated

• 1 jar of Bold Bean Co 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 serve

• Juice and zest of 1 lemon

• A handful of radishes, finely sliced

• 1 tbsp nigella seeds
• A squeeze of honey or agave