- A 400g bunch of carrots
- 1 onion
- 1 garlic clove
- 1 tsp ground cumin
- 1 tsp turmeric
- A pinch of cayenne pepper
- 1 vegetable stock cube
- A 400g tin of chickpeas
- 1 egg
- A 150g pot of 0% fat Greek style yogurt
- A handful of coriander, leaves only
- 2 tsp olive oil
- Sea salt and freshly ground pepper
- 500ml boiling water
- Roasting tin
- Deep frying pan or wok with a lid
- Measuring jug
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub and trim the carrots, chopping off the leaves (see our tip). Slice them into quarters. Tip them into a roasting tin. Add 1 tsp olive oil. Season. Toss to mix. Roast for 30 mins till tender and lightly charred.
Peel and finely chop the onion. Peel and grate or crush the garlic. Warm 1 tsp olive oil in a deep frying pan or wok. Add the onion. Season. Cook and fry over a low heat for 5 mins till glossy and soft.
Stir the garlic into the onion. Measure out 1 tsp each of the cumin and turmeric. Add to the onions with a pinch of the cayenne. Cook and stir for 1 min till the pan smells spicy.
Crumble in the stock cube. Pour in 500 ml boiling water and stir to dissolve the stock cube.
Drain the chickpeas. Rinse them. Add them to the pan. Cover. Turn the heat up and bring to the boil. When it’s boiling, turn the heat down and simmer for 15 mins till it has thickened a little.
Crack the egg into a bowl. Beat with a fork while pouring in the yogurt. When the carrots are roasted, add them to the pan. Add the yogurt mix and stir it all together. Keep the temperature very low and simmer gently for 5 mins to heat everything through.
Pick the leaves off the coriander stalks. Ladle the stew into warm bowls. Top with the coriander leaves and a pinch more cayenne to serve.
Leaf it out
Keep your carrot leaves refrigerated and wrapped in kitchen paper. Chop and mix with cooked pearl barley or bulgar wheat, tomatoes, red onions, feta, lemon juice and olive oil for a summery salad.