A photo of a chickpea stew with lemon

Lemon, Chickpea & Green Herb Stew Serves: 4–6 Ingredients * Coconut or groundnut oil * A bunch of spring onions, thinly sliced * 2 cloves of garlic, chopped * A small bunch of coriander, stalks chopped and leaves picked * 2 teaspoons ground turmeric * 3 \times 400\text{g} tins chickpeas, drained and rinsed or 2 \times 660\text{g} jars * 200\text{ml} hot vegetable stock * 1 \times 400\text{ml} tin coconut milk * 2 unwaxed lemons, zested and cut in half * 2 shallots, peeled, halved and very thinly sliced Instructions * Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic and coriander stalks. Cook for about 5 minutes, or until the spring onion is soft and sweet. * Add the turmeric and cook for a couple of minutes to toast and release the oils. Add the chickpeas, stock and coconut milk, the zest and juice of both lemons, and the squeezed lemon halves. * Bring to a boil and simmer over a medium-low heat for 20 minutes, until slightly thickened and a vivid yellow. * In a separate frying pan, heat 3 tablespoons of oil and fry the shallots over a medium-low heat until golden and slightly crisp. Remove with a slotted spoon and drain on kitchen paper. * Once the stew is ready, scoop out the lemon halves, stir through most of the herbs and serve topped with the crispy shallots, remaining herbs and chilli flakes (if using).

A photo of a chickpea stew with lemon

Lemon, Chickpea & Green Herb Stew Serves: 4–6 Ingredients * Coconut or groundnut oil * A bunch of spring onions, thinly sliced * 2 cloves of garlic, chopped * A small bunch of coriander, stalks chopped and leaves picked * 2 teaspoons ground turmeric * 3 \times 400\text{g} tins chickpeas, drained and rinsed or 2 \times 660\text{g} jars * 200\text{ml} hot vegetable stock * 1 \times 400\text{ml} tin coconut milk * 2 unwaxed lemons, zested and cut in half * 2 shallots, peeled, halved and very thinly sliced Instructions * Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic and coriander stalks. Cook for about 5 minutes, or until the spring onion is soft and sweet. * Add the turmeric and cook for a couple of minutes to toast and release the oils. Add the chickpeas, stock and coconut milk, the zest and juice of both lemons, and the squeezed lemon halves. * Bring to a boil and simmer over a medium-low heat for 20 minutes, until slightly thickened and a vivid yellow. * In a separate frying pan, heat 3 tablespoons of oil and fry the shallots over a medium-low heat until golden and slightly crisp. Remove with a slotted spoon and drain on kitchen paper. * Once the stew is ready, scoop out the lemon halves, stir through most of the herbs and serve topped with the crispy shallots, remaining herbs and chilli flakes (if using).

Piatto bianco con una crema di ceci e zucca, sopra ad essa una dadolata di sedano rapa. Sotto al piatto una tovaglia verde chiaro.

Piatto bianco con una crema di ceci e zucca, sopra ad essa una dadolata di sedano rapa. Sotto al piatto una tovaglia verde chiaro.