Quick chickpea lemon stew
This lemony, coconut and herb-topped stew has a freshness I crave, but it is hearty and filling at the same time. You add the halved, squeezed lemons to the stew as it cooks, which imparts a great, citrussy zing. If you have leftovers, remove the lemon skins before storing, otherwise the flavour will become too intense.
Coconut or groundnut oil
1 bunch spring onions, thinly sliced
2 garlic cloves, chopped
1 small bunch coriander, stalks chopped and leaves picked
2 tsp turmeric
2 x 400g tins chickpeas, drained
200ml hot vegetable stock
1 x 400ml tin coconut milk
2 unwaxed lemons, zested and cut in half
2 shallots, peeled, halved and very thinly sliced
1 small handful basil, leaves torn
1 small handful mint, leaves picked
1 pinch dried chilli flakes (optional)
Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic and coriander stalks. Cook for about five 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 to the pan.
Bring to a boil and simmer on a medium-low heat for 20 minutes, until slightly thickened and a vivid yellow.
In a separate pan, heat three 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 crisp shallots, chilli flakes and remaining herbs.
IMAGE: Izzy Croker