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Ingredients
550g loose Essential Carrots, scrubbed, cut into 1-2 cm rounds
1 Essential Lime, scrubbed then zested and cut into 4 wedges
1 ripe avocado, diced or sliced
Chilli flakes, to serve
Method
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.
Cook’s tip
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.
Nutritional
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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