Chickpea Recipes, Stews + Bean Bowls, Vegan, Vegetarian -
Curried Carrot + Chickpea Stew with Radish Pickle
Curried Carrot + Chickpea Stew with Radish Pickle
Rated 4.2 stars by 9 users
Servings
4
Cook Time
45 minutes
Author:
Amelia Christie-Miller
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 x 700g jar of Bold Bean Co Organic Chickpeas or Queen Chickpeas (or 2 x 400g tins) with half of their bean stock
- 2 large handfuls of dark leafy greens such as spinach or cavolo nero
- ½ lemon
- Juice and zest of 1 lemon
- A handful of radishes, finely sliced
- 1 tbsp nigella seeds
- A squeeze of honey or agave
Juice and zest of 1 lemon
A handful of radishes, finely sliced
- 1 tbsp nigella seeds
- A squeeze of honey or agave
For the Pickle
To serve
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.
Emma Brown
Chickpea Recipe
Penny
Hey Pen, this sounds so good, making it for tonight.
Love B xxx