A photo of a chickpea stew with lemon

Lemon, Chickpea & Green Herb Stew Serves: 4–6 Ingredients * Coconut or groundnut oil * A bunch of spring onions, thinly sliced * 2 cloves of garlic, chopped * A small bunch of coriander, stalks chopped and leaves picked * 2 teaspoons ground turmeric * 3 \times 400\text{g} tins chickpeas, drained and rinsed or 2 \times 660\text{g} jars * 200\text{ml} hot vegetable stock * 1 \times 400\text{ml} tin coconut milk * 2 unwaxed lemons, zested and cut in half * 2 shallots, peeled, halved and very thinly sliced Instructions * Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic and coriander stalks. Cook for about 5 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. * Bring to a boil and simmer over a medium-low heat for 20 minutes, until slightly thickened and a vivid yellow. * In a separate frying pan, heat 3 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 crispy shallots, remaining herbs and chilli flakes (if using).

A photo of a chickpea stew with lemon

Lemon, Chickpea & Green Herb Stew Serves: 4–6 Ingredients * Coconut or groundnut oil * A bunch of spring onions, thinly sliced * 2 cloves of garlic, chopped * A small bunch of coriander, stalks chopped and leaves picked * 2 teaspoons ground turmeric * 3 \times 400\text{g} tins chickpeas, drained and rinsed or 2 \times 660\text{g} jars * 200\text{ml} hot vegetable stock * 1 \times 400\text{ml} tin coconut milk * 2 unwaxed lemons, zested and cut in half * 2 shallots, peeled, halved and very thinly sliced Instructions * Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic and coriander stalks. Cook for about 5 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. * Bring to a boil and simmer over a medium-low heat for 20 minutes, until slightly thickened and a vivid yellow. * In a separate frying pan, heat 3 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 crispy shallots, remaining herbs and chilli flakes (if using).