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Preheat the oven to 200ºC, gas mark 6. Put the carrots onto a large baking tray and toss with 1 tbsp oil and 1 tsp cumin, season well. Roast for 25-30 minutes until turning golden and tender, stirring from time to time.
Heat the remaining 1 tbsp oil in a large saucepan, add the bean and chilli mix and the remaining 2 tsp cumin, then season and fry for 6-8 minutes. Tip in the chopped tomatoes, drained beans and the stock, then let it bubble away hard for 15-20 minutes, until reduced. Reserve a little of the coriander for garnish and roughly chop the rest. Stir the lime zest and chopped coriander into the chilli.
Spoon the chilli into bowls and top with the carrot, avocado and the reserved coriander, squeeze over the lime and sprinkle with a few chilli flakes.
Carrots and other roots don’t need to be peeled for most recipes. The peelings (and just beneath) are where a lot of flavour and nutrients are packed in. Simply scrub with a stiff brush or scouring pad, then get chopping.
Typical values per serving when made using specific products in recipe
Energy | 1,701kJ/ 408kcals |
|---|---|
Fat | 16g |
Saturated Fat | 2.6g |
Carbohydrates | 38g |
Sugars | 15g |
Fibre | 29g |
Protein | 15g |
Salt | 0.2g |
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