- 2 onions
- 3 garlic cloves
- 1 tbsp olive oil
- 1-2 tbsp cold water (optional)
- 800g carrots
- 400g tin of chickpeas
- 1 tbsp ras al hanut
- Sea salt
- Freshly ground pepper
- 2 x 400g tins chopped tomatoes
- 800ml boiling water
- 1 vegetable stock cube
- 150g bulgar wheat
- 2 peppers
- 1 lemon
- A large handful of coriander
1. Peel and finely chop the onions. Halve the peppers and scrape out the seeds and white pith. Roughly chop the peppers. Peel and grate or crush the garlic. Warm a large pan on a medium-low heat for a few mins then drizzle in 1 tbsp olive oil. Add the onions and peppers and cook for 10 mins, stirring occasionally, till the veg have softened. If they start to colour, turn the heat down and splash 1-2 tbsp water into the pan.
2. While the veg cook, trim and peel the carrots, and chop them into 2cm-thick chunks. Drain and rinse the chickpeas. Fill your kettle and boil it.
3. After 10 mins, add the garlic to the pan and cook for 2 mins, stirring. Add the carrots, chickpeas, 1 tbsp ras al hanut and a pinch of salt and pepper. Stir well, then pour in the chopped tomatoes and 800ml boiling water. Crumble in the stock cube. Bring to a boil, pop on a lid and simmer for 5 mins.
4. Tip the bulgar wheat to the pan and give it a stir. Simmer for 10 mins till the bulgar is tender.
5. While the stew simmers, zest the lemon. Roughly chop the coriander leaves and stalks, keeping them separate.
6. Add the coriander stalks to the pan and stir them through the stew. Stir in the lemon zest and squeeze in the juice from 1 half. Taste the stew and add more salt, pepper or lemon juice if you think it needs it. Serve the carrot stew in warm bowls topped with coriander leaves.