Pomegranate Roasted Carrots with Fragrant Spiced Chickpeas

This week's post is the sort of food that your body really thanks you for. It is absolutely choc full of of veggies and there is the added benefit of a healthy dose of turmeric with all it's anti-inflammatory  goodness.

But don't let the fact that it is good for you put you off and have you running for the chocolate cake (an understandable and somewhat common reaction at the mention of health food), this is seriously tasty vegetarian cooking. The spices are wonderfully warming and delectably savoury, while the carrots provide a sweet counter balance. 

As ever, there is no need to stick rigidly to the recipe (I know I rarely do). This is a jumping off point, the beginning of an idea, inspiration. The carrots would make a wonderful side dish on their own and I would be more than happy with a bowl of the chickpeas and some crusty bread or a chapati as a midweek supper.

My husband (that's exciting to write that as opposed to fiancé) is very much a carnivore and he throughly enjoyed it but also felt that it would go well with a piece of lamb so that is certainly an option for those readers that feel a meal is not complete without meat. You could always go the other way entirely, forgo the yoghurt and it's completely vegan. Mashed avocado would be a lovely cooling option. 

Pomegranate Glazed Carrots with Fragrant Spiced Chickpeas

Serves 2 

For the carrots:

Mix up the following ingredients in a roasting tray and put into the oven at 190 deg C, or gas mark 5. 

Carrots (I've used purple and orange because they look pretty but just orange ones are fine - or you could cut up a beetroot). Cut length ways (into quarters if they are fairly fat) and then in half if the carrot is quite long. 

1/2 teaspoon each of caraway seeds and cumin seeds

A sprinkle of chilli flakes (do this according to your own personal taste)

1 tsp olive oil

Salt and Pepper

Once the carrots have been roasting for about 20 minutes, go in with a tablespoon of pomegranate molasses and a drizzle (about 1/2 tsp) of red wine vinegar. Pop the tray back into the oven for a further 10 minutes. 

For the chickpeas:

Get a wide pan nice and hot and go in with a tablespoon of olive oil followed closely by a finely chopped leek. 

After a 3-4 minute sweating down of the leeks, follow up with the following:

1 large or two small cloves of garlic - finely chopped

1/2 - 1 chilli, finely chopped (again this depends on the heat of the actual chilli and your preference - this is meant to be fragrant though not super spicy). 

1 tsp tumeric

1/2 tsp each of cumin seed, fennel seed, ground coriander and sumac

1 tbsp tomato puree 

A splash of water

Stirring regularly to make sure it doesn't catch too much, turn down to a moderate heat (my hob goes from 1-6 and I turned down to a 4), cook off the spices for 3-4 minutes. 

Add in a 400g tin of chickpeas in their salty water and another cup of water. Simmer away for 15 minutes until the chickpeas are meltingly soft, you may well have to top up the water a little if the pan is getting too dry. 

5 minutes before the end throw in 5 leaves of cavalo nero, roughly sliced up and gently simmer them down. 

Check the seasoning, adding pepper and a bit more salt if needed (there will already have been salt in the chickpea water so taste first).

Assembly:

Pile up the chickpeas and top with the roasted carrots. Drop a couple of tablespoons of natural yoghurt and sprinkle over a dusting of dried mint if you have some in your spice rack. 

Couple with a fresh and crunchy salad to cut through the rich spicing and creamy yoghurt.

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