Tomato and Chickpea Curry
Simple yet hearty
-
55 minutes
-
Serves 4
1 Hour
Serves 4
What you'll need…
- 200g Carrots
- 50g White Miso
- 50g Caster Sugar
- 40g Carrot Tops
- 100g Spinach
- 50g Walnuts
- 200g Rapeseed Oil
- 1 Lemon
- Salt & Pepper to taste
The method
1
Pre heat oven to 180c, place your washed carrots in a bowl with caster sugar, rapeseed oil and white miso, get your hand in there and cote the carrot complete with the mixture and roast them for 20 minutes.
2
Once they are roasted, set aside. Toast walnuts for 10 minuets at 180c and place into a blender and blitzs to a crumb. Remove from blender and set aside.
3
Next blanch the spinach in boiling salted water and strain give it a good squeeze (once cooled) to remove excess water place spinach, washed carrot tops, oil zest on 1 lemon and juice and blend until smooth then mix your walnut crum in and its ready to use serve carrot with pesto hot or cold. Enjoy!
Recipe by Jake Boyce, Groobarbs Field Kitchen - Photograph by A Beautiful Plate
