Give this delicious dinner a try tonight!
You’ll need:
For the soup:
For the chickpeas:
Preheat the oven to 180°C/350°F/Gas Mark 4. Add the ginger, chilli and garlic to a large pan with the olive oil and turmeric. Stir over a low heat until you can hear the spices start to sizzle, then add the carrots, coconut milk, miso paste and seasoning, as well as 200ml water. Cover with a lid and simmer for 20 minutes or until the carrots are completely soft. To make the chickpeas, in a small bowl combine the cinnamon, oil and a little salt and pepper. Mix well, then add the drained chickpeas to evenly coat them in the oil. Transfer to a small roasting tin and bake for 15–20 minutes until crispy. Once the carrots are soft, pour the contents of the pan into a blender and whizz until smooth. Serve immediately, topped with the chickpeas, or keep some in the fridge – it’s great cold, too!
You’ll need:
For the flatbread:
Sift the flour into a mixing bowl, then add the water, salt and a tablespoon of olive oil. Use a whisk to mix until a thick batter forms. Then place to the side, ideally in a warm dry place, to sit for 5 hours at least (ideally overnight).
When you are ready to make the flat bread, preheat the oven to 180°C. Cut the onion in half, then slice into fine half moon shapes. Use your fingers to separate the slices. Fry the onions in a pan with a little olive oil (about 2 tablespoons) on a medium heat for about 10 minutes until browned and caramelised. Then remove from the heat and leave to one side.
Heat a large oven proof pan over a medium heat. When it is almost smoking hot, pour in a glug of olive oil and move it round the pan to cover the bottom. Then pour in the mixture to about 2/3 of a cm thick. Then sprinkle the rosemary and caramalised onion on top and leave to cook for about 5 minutes.
Recipe extracted from Mind Body Bowl by Annie Clark (£16.99, Harper Collins)
Article by
Lauren Godfrey
Content Writer
Article by
Lauren Godfrey
Content Writer
By Lauren Godfrey
