Spiced Orange, Carrot, Chickpea Bake

(modified from Ottolenghi’s Test Kitchen recipe)

Makes enough for 4 people

• 1 large onion, roughly chopped

• 6 garlic cloves

• a handful of coriander

• 2 1/2 tbsp berbere spice

• 2 tbsp tomato paste

• 2 tbsp runny honey

• 3 tbsp apple cider vinegar

• 6 tbsp olive oil

• 2 carrots

• 2 sweet potato

• 2 tins of chickpeas

• 2-3 oranges: 1 left whole and the rest juiced

• salt and pepper

• Slithered almonds

Method

1. Preheat the oven to 200 degrees fan bake.

2. Put the onion, garlic, coriander stalks, berbere spice, tomato paste, honey, 1 tbsp of vinegar, 4 tbsp olive oil and the salt and pepper into a food processor and blitz to a smooth paste.

3. Put the blitzed onion mixture, carrots, chickpeas, sweet potato and orange juice and 150ml of water into a large baking dish. Toss everything together to combine.

4. Cover the dish with tinfoil and bake for 30 minutes. Remove the tin foil and return to the oven for 30 more minutes (stir through at halfway).

5. Meanwhile, peel and segment the whole orange and then roughly chop the flesh. Put this into a medium bowl along with the chopped coriander leaves, the remaining 2 tbsp of vinegar, the remaining 2 tbsp of olive oil and a bit of salt and pepper. Mix to combine.

6. When ready to serve, spoon the coriander salsa and slithered almonds all over the top.