- 5 carrots
- 1 bulb of garlic
- 1 onion
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tins of black beans
- 1 avocado
- 1 lemon
- 1 chilli
- A jar of honey
- A handful of coriander
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- Roasting tin
- Large pan
- Food processor or blender
- Small pan
Heat your oven to 220°C/Fan 200°C/Gas 7. Set a large roasting tin on the top shelf to heat up.
Halve or quarter any larger carrots lengthways. Slice 1 cm from the pointy end of the garlic. Tumble the carrots and garlic into the roasting tin. Gloss with 1 tbsp olive oil. Season. Roast for 30 mins till golden and tender.
Set a large pan over a high heat. Finely chop your onion. Gloss your pan with 1 tbsp olive oil. Add the onion. Cook and stir for 5 mins till tender.
Swirl in 2 tsp each of the cumin and paprika. Drain both tins of beans. Add them to the pan. Fill one tin with water. Add it. Simmer for 5-10 mins till thick and warmed through.
Halve and de-stone your avocado. Scoop the flesh into a food processor or blender with the juice from your lemon. Season. Blitz till smooth.
Use a veg peeler to carve the zest from your lemon. Thinly slice it. Cut a few thin slices from your chilli. Set a pan over a medium heat. Add the honey. Once bubbling, add the zest and chilli slices. Cook till they have a sticky, honey coating. Toss with the carrots.
Squeeze the cloves from your roasted garlic into the beans. Swirl through. Taste. Add more spices and season to taste. Spoon the beans into bowls.Add a dollop of avocado cream to each bowl.
Roughly chop the coriander. Toss the carrots with most of the coriander and a little dusting of paprika. Pile on top of the beans. Finish with the remaining coriander.