This warming and flavoursome dish is quick to make- it only takes about 35 minutes once the veggies are chopped. It uses some of the new season carrots which have recently come into UK shops. The humble carrot is quite brilliant- cheap, versatile and full of vitamins. It also contains anti-oxidants. Combining carrots with chickpeas, prunes and a few spices will produce a satisfying main meal to suit all the family. Served with rice, this recipe yielded enough for 2 adults and a toddler.
- Glug oil
- 1/2 onion, sliced
- 2 garlic cloves, crushed or chopped finely
- 1 celery stick, chopped finely
- 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1/2 tsp cumin seeds (or could use 1 tsp ground cumin)
- 3 carrots, chopped (I left mine quite chunky for little hands to pick up)
- 1 can chickpeas
- 100g prunes, chopped
- 400ml low salt stock or water
- 1 tsp tomato puree
- Fry the onion, garlic and celery in the oil for a few minutes.
- Add the spices and fry for a few minutes more.
- Add the remaining ingredients (carrots, chickpeas, prunes, stock and tomato puree). Stir together well.
- Cover with a lid, bring to a boil and simmer gently for around 25 minutes. Stir occasionally.
- Remove the lid and simmer for a few minutes to reduce the liquid. You are aiming for a rich sauce that coats the vegetables with a shiny gloss (see photo above). Serve with rice, cous cous or anything else you fancy.