Curried Carrot + Chickpea Stew with Radish Pickle
All the spices of a warming daal but with all the delicious benefits from our Queen Chickpeas, this curried carrot + chickpea stew is so earthy and warming. Topped with charred curried carrots and a pickled radish topper. It's heaven.
Source: Bold Bean Co
Ingredients
- garlic cloves, crushed
- thumb-size pieces of fresh ginger, peeled and finely chopped
- red chillies, finely chopped
- white onion, peeled and finely chopped
- Coconut or vegetable oil
- carrots roughly chopped into bitesized chunks
- runny honey
- A small handful of curry leaves, crushed using your hands
- ground coriander 
- ground cumin
- black mustard seeds
- ground turmeric
- ground cinnamon
- × 400ml tin of coconut milk
- of stock paste or 1 stock cube
- carrots, peeled and grated
- jar of Organic Chickpeas or Queen Chickpeas with half of their bean stock
- large handfuls of dark leafy greens such as spinach or cavolo nero
- lemon
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- Juice and zest of 1 lemon
- A handful of radishes, finely sliced
- nigella seeds
- A squeeze of honey or agave
- A dollop of Greek Yoghurt, or vegan alternative