- 250g Greek yoghurt
- 350g large carrots
- 350g green beans
- 120g pack Bistro leaves
- 1 x 400g tin chickpeas
- 25ml sunflower oil
- Juice x 1 lemon
- 8g fresh mint – chopped
- 2 x cloves garlic
- 1 x red pepper
- 1 x red chilli
- 1 x medium red onion
- 2 x tsp tomato puree
- 200ml water
- 2 x garlic cloves
- 1 x tsp paprika
- 2 x tsp cumin
- 50ml cider vinegar
- 50ml olive oil
- Sea salt and black pepper
French beans, carrots and harissa chickpeas recipe
French beans, carrots and harissa chickpeas recipe
Inspired by the ingredients grown at Farm Africa’s Growing Futures project in western Kenya, award-winning chef Dennis Mwakulua has written a delicious French beans, carrots and harissa chickpeas recipe to give foodies a flavour of Farm Africa’s work. Feeling inspired? Make a donation to the Growing Futures appeal to help build a new generation of successful, prosperous Kenyan farmers. All donations from UK residents received by 14 January 2018 will be matched pound for pound by the UK government.
Ingredients
Method
Preheat the oven to 200°C/400°F/gas mark 6. Cut the pepper into small chunks - discard any seeds and white pith. Peel, half and chop the red onion finely. Put these into a small saucepan with the sunflower oil and gently sauté for five minutes.
Halve the chilli – remove the seeds (or keep them if you want a hotter yoghurt). Peel, and mince the garlic. Add the garlic and chilli to the pan along with the tomato purée, water, vinegar, lemon juice and paprika – cook for 15 minutes till you have a thick sauce. Allow to cool.
Peel and rough chop the carrots – put into a bowl – pour over the olive oil and the ground cumin – season with some salt and pepper – toss well. Put into a roasting tray and cook for 20 minutes. Meanwhile – top the beans and cut in half, cook in some lightly salted boiling water for a couple of mins – then drain. Drain the chickpeas.
In a large bowl combine the carrots, beans, salad leaves and chickpeas. Fold the harissa pepper sauce through the yoghurt. Spoon this over the vegetables – scatter over the mint and serve.
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