Quick & Easy

CARROTS

CARROT AND CHICKPEA SOUP Serves 2 1. Preheat oven to 200c/180c fan/gas 6. Drain and rinse 400g chickpeas. Dry 3tbsp peas and toss with ¼tsp each ground cumin, smoked paprika and salt. Roast for 15 minutes. 2. Meanwhile, fry 400g chopped carrots and one diced onion for 15 minutes. 4. Add ½ tsp each ground coriander and cumin, ¼ tsp salt and two crushed garlic cloves. Add 500ml veg stock. Simmer for 20 minutes. Add reserved peas and juice of one lemon. 5. Blend, then serve with the roasted peas and yoghurt. PEA AND CARROT RISOTTO Serves 2 1. Fry one diced onion and two grated carrots in 1 tbsp oil and 15g butter for 15 minutes. 2. Add 150g Carnaroli risotto rice, stirring to coat. 3. Add 75ml white wine and stir until absorbed. 4. Add 500-600ml hot veg stock, bit by bit, stirring until all the liquid is absorbed. Fold in 150g frozen peas. 5. Add 50g fresh, grated Parmesan and 1 tbsp butter and season to taste. Serve topped with carrot ribbons.