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Rated 4.7 by 20 users.

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.

Feeds: 4

Takes: 45 minutes

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Ve*

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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 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

A 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 agave

Shop The Recipe

Queen Chickpeas

570g / Bold Pack (6) €26,23

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Directions

1

Set your oven to 180 degrees C.

2

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.

3

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.

4

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.

5

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.

6

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.

7

Pile into bowls with the radish pickle, dollops of greek yoghurt and coriander leaves.