Spiced carrot and chickpea stew

Spiced carrot and chickpea stew. Photograph: iStock
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 40 mins


  • 2 large carrots (about 400g)
  • 200ml vegetable stock
  • Juice of 1 orange
  • 2tbs red wine vinegar
  • 1tbs honey
  • ½tsp ground cumin
  • ½tsp black onion seeds
  • Pinch of chilli flakes
  • Salt and black pepper
  • 1 tin of chickpeas
  • 50ml olive oil
  • 80g salted whole almonds
  • Fresh mint

1 Wash and peel the carrots, then slice them thinly at an angle – a mandolin is perfect for this job.

2 Put them in a pan with the stock, orange juice, vinegar, honey, cumin, onion seeds, chilli flakes, salt and pepper.

3 Cover tightly and cook over a gentle heat for 15-20 minutes, until slightly softened.

4 Add the chickpeas, olive oil and almonds.

5 Serve warm with the fresh mint torn on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford