Buddha Bowls by Hannah Pemberton

Author:Hannah Pemberton
Language: eng
Format: epub
Publisher: Ebury

SPICED CHICKPEAS AND CARROTS

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Smoky paprika marries perfectly with sweet carrots here to give a satisfying but refreshing dinner bowl.

4 large carrots, peeled and cut into batons

Light olive oil

1 x 400g tin chickpeas, drained and rinsed

2 tsp cumin seeds

1 tsp smoked paprika

½ tsp sea salt, plus extra for seasoning

1 fennel bulb, very thinly sliced (on a mandoline is ideal)

Juice of ½ lemon

Extra-virgin olive oil (the same volume as the lemon juice)

A large pinch of finely chopped parsley

1 spring onion, thinly sliced

150g cooked freekeh, still warm

Tahini Goat’s Yoghurt (see recipe here)

Preheat your oven to 190°C (fan).

Parboil your carrots for 5 minutes, then drain. Lay them out on a baking tray and lightly drizzle them with oil, then add the chickpeas and sprinkle with the cumin seeds, paprika and the ½ teaspoon of sea salt. Bake for 20–30 minutes until the chickpeas have really coloured up and the carrots are turning brown at the edges. Shake the tray occasionally to turn them.

While they’re cooking, add the fennel to a large bowl and separate the slices. Dress with the lemon juice, extra-virgin olive oil, parsley, spring onion and a scrunch of sea salt. Add the still-warm freekeh and mix.

Pile into a bowl and top with the hot chickpeas and carrots, drizzling with the Tahini Goat’s Yoghurt.

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