- 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
- Sieve
- Food processor or blender
- Small pan
- 1.
Heat your oven to 220°C/Fan 200°C/Gas 7. Set a large roasting tin on the top shelf to heat up.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
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.
- 8.
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.