Happy New Year!
Hope you all had a good festive season. I did but I’m very glad it’s over. Being ill and very tired before the holidays began, I wasn’t as enthusiastic about all the celebrations this year.
These early, quiet days of January are very welcome. I haven’t left the village since Hogmanay. Marco has been walked mostly along the shore, I’ve read a few books and I’ve been cooking with whatever is in the cupboard rather than venturing out to the supermarket.
In my cupboard, it turns out, are a lot of carrots and chickpeas. And carrots and chickpeas, I have discovered, are a great combination.
Made the following salad the other night and it’s a winner. It’s all about the contrasting textures, I think. Chewy chickpeas. Sweet, sticky, roasted carrots. Nubbly grains. Crunchy, lemon dressed red onion. You could eat this salad as a side but add a dollop of Greek yogurt and this is a meal in its own.
Roasted Carrot and Chickpea Salad (serves 2)
I find it easier to think about this salad in its component parts first. Start with the grains. While they are cooking, get on with the other parts. Don’t combine the ingredients when hot. Warm or cool is better.
Start by preheating an oven to 190 oC. You’ll need two baking trays as the carrots and chickpeas should roast seperately to avoid the flavours combining and so you can cook each perfectly.
For the grains:
½ cup quinoa or bulgar
2 celery stick, chopped
1 garlic clove, chopped
¾ cup stock or water
Fry the celery in a little olive oil over a medium heat until it begins to soften (5 mins). Add the garlic and cook for another 2 mins. Stir in the grains. Add the water and increase the heat. Once the liquid begins to boil, reduce the heat to low and put a clear lid on the pad. Cook until the liquid has been absorbed and little air pockets appear in the surface of the grains. Remove from heat and let sit for 10 mins without removing lid. Remove lid and fluff with a fork. Allow to steam dry. Season carefully.
For the Carrots:
4 medium carrots, peeled and cut into 1 cm pieces
1 tspn honey
1 tpsn cumin
Toss the carrots in a little olive oil then roast for 15 minutes until starting to soften. Heat the honey until liquid (I just put it in the oven in a heat proof dish for 2 mins), add the cumin and pepper. Remove the carrots from the oven and toss in the spiced honey. Roast for another 10 mins until carrots start to caramelise.
For the chickpeas:
400g tin of chickpeas
½ tspn smoked paprika
Pinch of chilli powder
Rinse and drain the chickpeas well. Toss with a little olive oil, the spices and the salt. Roast for 20 – 25 mins until chickpeas darken slightly and become nutty.
For the onion:
½ onion, finely chopped
Juice of half a lemon
While the carrots and chickpeas are in the oven, let the onion marinate in the lemon juice.
1 tblspn chopped coriander
1 tblspn chopped parsley
Toss the grains, carrots, chickpeas, onions and herbs together.
Serve with a dollop of Greek yoghurt.