Lemon turmeric herb chickpeas ๐
This recipe is adopted from Anna Jones One, pot, pan, planet cookbook. Her recipes are so flavourful and each one mindful of its impact on the environment and our health.
I’ll never throw away herb stems or lemons without zesting after reading this book.
๐Ingredients:
1 tbsp coconut oil or butter
3 shallots
A bunch of coriander stalks
2 cloves garlic
3 celery stalks
1 medium carrot
2 teaspoons of turmeric
1 can chickpeas
1 cup vegetable stock
1 can coconut milk
2 unwaxed lemons
๐To serve:
1 handful of herbs (mint, basil, parsley, coriander)
A pinch of dried chilli flakes.
๐To make:
In a saucepan over medium heat, add the oil, 1 chopped shallot and garlic.
Cook for 5 minutes. Add the carrots, celery and cook for another 5 minutes.
Add in the turmeric and toast for another 1 minute. Then add the chickpeas, coconut milk, zest and juice of both lemons, and broth. Bring to a simmer and let cook for 20-30 minutes, or until a thick stew is made.
In a separate pan, fry the remaining shallots in oil or butter until crispy.
Serve with chopped herbs, lemon wedges and shallots on top.