This is one of my go-to favourites for the winter months; it’s a super-cinch to make and offers a warming bowl of comfort at the middle of the day. The pea hummus elevates this to a truly delicious lunch or supper.
| 2 shallots, sliced
1-2 tbsp. olive oil 5 cloves garlic 350g carrots, cleaned & cut into chunks 150g cannellini beans Generous pinch chilli flakes Pinch of ground cloves 1 tsp. ground cinnamon |
1 tsp. ground coriander
1 tsp. ground turmeric 1 tsp. smoked paprika 900ml boiling water 2 tsps. white miso Fresh herbs (e.g. basil) finely chopped Sea-salt & freshly ground black pepper Serve with toasted pumpkin seeds & pea hummus (below) |
Preheat the oven to 180°C. Place the carrots and garlic into an oiled roasting tin and brush everything with extra olive oil until lightly coated; once the oven is at temperature, roast for 15-20 minutes or until all piece are soft.
Meanwhile, in a large pan, fry the shallots over a gentle heat until soft (around 7 minutes). Lower the heat and add all the spices to the pan, stirring into the onion until everything is well-mixed. Stir over the gentle heat for a couple of minutes allowing the spices to warm so the kitchen fills with their aroma!
Once cooked, add the carrot and garlic along with the boiling water. Blend the miso (or bouillon) into 60ml of boiling water and stir until completely blended before adding to the pan. Bring everything to the boil and then turn down to a simmer. Whizz everything with a stick blender, adjust the seasoning to taste and then serve to bowls with fresh herbs, pea hummus and the pumpkin seeds sprinkled on top.
Pea Hummus
| 50g pumpkin seeds
200g frozen peas 1 clove garlic (crushed) Handful of mint or parsley, chopped |
1 tbsp. capers
2 tbsps. tahini 1-2 tbsps. lemon juice Sea-salt and black pepper to taste |
Whizz the pumpkin seeds in your food processor until you have a fine powder and then add all other ingredients and blend until smooth.
