soph's kitchen - Carrot Coriander Chickpea Bowl

 From: https://www.instagram.com/p/C_Lh-thKbx4/

Ingredients:

2-3 carrots, unpeeled if organic, sliced into slanted coins

1/2 a red onion, diced
3-4 cloves garlic, grated
2cm piece of fresh ginger, grated
Spices: 1 tsp coriander, 1 tsp ras el hanout (omit if not available), 1 tsp cumin, 1/2 tsp turmeric, 1.5 tsp smoked paprika, 1/3 tsp cinnamon, 1/4 tsp nutmeg
700g cooked chickpeas, (about 2 15 oz cans), drained and rinsed if not organic & BPA free.

Creamy sauce:
290g silken tofu
30g cashew nuts, soaked in boiling water
3 tbsp nutritional yeast
Juice of one lemon
Spoonful of the chickpea mix
1/2 tsp salt

Method:

Preheat your oven to 180c fan - 350 or 375 F.

Cut and roast your carrots in olive oil and sea salt. It should take 15-20 mins, check after 10.

In a large sauté pan, cook down your onions in plenty of extra virgin olive oil, on a low-medium heat. After 10 mins add the garlic and ginger. Cook 3-4 mins more. Add the spices + some more oil, cook 1-2 mins more, until fragrant. Add the chickpeas + their juice or a splash of water if draining them, and stir well to combine.

In a high speed bullet blender, add all the ingredients for the creamy sauce and season to taste.

Add the sauce to the chickpeas, decorate with the roasted carrots, plenty of fresh coriander, and a sprinkle of toasted nuts or seeds