Serves as many as you need
Preparation time: 5? minutes
Cooking time: 35 minutes
1 tbsp olive oil
200g (about 4 rashers) unsmoked thick cut back bacon
1 large red onion, sliced
400g Chantenay carrots, washed (and halved if large)
1 clove garlic, crushed
1 tsp turmeric
1 tsp cumin
2 tsp paprika
300 ml chicken stock
1 tbsp tomato puree
2 x 410g cans chick peas, drained
Salt and black pepper
Chopped flat-leaf parsley, to serve
What to do:
- Pre-heat the oven to 180?C/Gas Mark 4.
- Heat the oil in an ovenproof, flameproof casserole dish.? Add the roughly chopped bacon and fry for about 5 minutes over a medium heat, stirring from time to time, until it is beginning to brown.? Remove the bacon and set aside.
- Add the onions to the pan (plus a little extra oil, if necessary) and cook for a few minutes until beginning to soften.? Add the Chantenay, stir and cook for another minute.? Put the bacon back into the pan, along with the garlic and all the spices.? Cook for a further minute, stirring all the time.? Pour in the stock, the tomato puree and a little black pepper.? Stir and bring to the boil.
- Cover the casserole and place in the pre-heated oven to cook.? After half an hour, remove the casserole from the oven, add the drained chick peas and stir to combine.? Put the casserole back into the oven and continue to cook for a further 20-30 minutes.? Taste and adjust seasoning.
Cook?s note:? Serve the casserole with thick yogurt and a leafy side salad.
For a more substantial meal, try serving with rice or alongside grilled fish or chicken.? As a vegetarian alternative, omit the bacon and use vegetable stock instead of chicken stock.