Roast carrots with chickpea puree
Photo by Tam West
Recipe by Sarah Ginella and Nico Mendez of the Barulho bistro in Parnell. This recipe serves four as a side dish or two for lunch.
|200 g||Dried chickpeas|
|10||Garlic cloves, confit - cooked until soft in olive oil, or use roast garlic|
|3||Lemons, juice only|
|1 handful||Flat leaf (Italian) parsley|
|2 Tbsp||Toasted sesame seeds|
|500 g||Heirloom carrots, yellow, purple and orange|
|100 g||Baby beetroots|
|1 drizzle||Boutique extra virgin olive oil, per plate|
|3 Tbsp||Plain yoghurt, thick|
|1 handful||Fresh thyme|
|1 sprinkle||Roasted hazelnuts, chopped, per plate|
|1 pinch||Cumin, toasted, per plate|
|1 pinch||Coriander seeds, per plate|
|1||Chilli, chopped, sprinkled over each plate (or more to taste)|
|1||Lemon, cut into wedges|
- Soak chickpeas for 4 hours in cold water, drain and rinse. Cook in plenty of salted water until tender. Drain, reserving a bit of cooking liquid.
- Blend chickpeas with tahini, 2 cloves confit garlic, lemon juice, parsley and enough cooking liquid to form a puree — you want it to still have a bit of texture. Stir through sesame seeds and season.
- Blanch carrots and beets until just cooked. Cool, then rub off skins. We smoke the beetroot for a couple of minutes to get a light, smoky flavour.
- Mix together vinegar, water, sugar and bay leaf and bring to the boil. Cool, then pour over the beets.
- Put the carrots, beets and the remaining confit garlic on a roasting tray, season and put in a hot oven until browned and becoming crisp.
- To serve, put chickpea puree on the serving plate, drizzle with olive oil. Put roast vegetables on top, spoon over the yoghurt, rip some thyme and sprinkle over with hazelnuts, spices and seeds. Serve with lemon wedges.
More Euro-Latin recipes from Sarah and Nico