INGREDIENTS (2 PORTIONS)
1/2 bunch spring onions, thinly sliced
1 garlic clove, chopped
1 small bunch coriander, stalks chopped and leaves picked
1 tsp turmeric
1 x 400g tin chickpeas, drained
100ml hot vegetable stock
1/2 x 400ml tin coconut milk
1 brown onion, peeled, halved, and very thinly sliced
1 small handful basil, leaves torn
1 small handful mint, leaves picked
1/2 pinch dried chilli flakes (optional)
2 tbsp oil (vegetable, groundnut or coconut is suggested but any will do)
1 unwaxed lemons, zested and cut in half
INSTRUCTIONS
1. Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic, and coriander stalks. Cook for about five minutes, or until the spring onion is soft and sweet.
2. 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 to the pan.
3. Bring to a boil and simmer on a medium-low heat for 20 minutes, until slightly thickened and a vivid yellow.
4. In a separate pan, heat three tablespoons of oil, and fry the onions over a medium-low heat until golden and slightly crisp. Remove with a slotted spoon and drain on kitchen paper.
5. Once the stew is ready, scoop out the lemon halves, stir through most of the herbs and serve topped with the crisp shallots, chilli flakes and remaining herbs.