This dish is a revelation!
Carrots Of Awesomeness trace their origins back to two main ancestors:
One, the amazing Veg Every Day cookbook which I want to stop people on the street and talk about -Hare Krishna style.
Two, the peculiar inability of the British to understand that a kebab should be wrapped rather than limply mashed into a pitta bread. Drives me nuts.
- 500g carrots. Unpeeled and sliced into half centimetre slices. This is extremely therapeutic prep if you’ve had a bad day.
- 1 can chickpeas. Drain and leave to dry for an hour.
- 1 tablespoon of whole cumin seeds. Left whole. Put the pestle down.
- 1 tablespoon hot paprika. We get either a Spanish or Hungarian one from Borough Market. Must be hot.
- Large bunch of coriander. Leaves and stalks are fine. The dish is crunchy.
- 4 – 6 wraps depending on their size and the number of people you’re feeding.
- 25g butter.
- Natural yoghurt. A few tablespoons.
1. Fry the cumin seeds in the butter and some oil over a low/medium heat for a few minutes.
2. Tip in the carrots and fry, turning very regularly for 12 – 15 minutes. You want them to cook but still retain some of their bite. If you haven’t pre-prepped the coriander then you can do that in the early stages of the carrot frying.
3. When the carrots are getting on for cooked, tip in the drained chickpeas and hot paprika. Stir to combine. Remove from heat once the chickpeas have warmed through.
4. Assemble by laying some carrot mixture in the centre of a wrap, topped with some natural yoghurt and then some of the coriander.
5. Fold over the top and bottom of the wrap first, then the sides. Serve immediately.
Weirdly, this mixture doesn’t keep very well. You’d think it would but I have tried all manner of ways to extend it’s life. Ahh well, it’s not like it’s hard to make, yeah?
And you don’t get much in the way of leftovers anyway. This is just me trying to extend the fun. Can’t complain. We have this once a week at the moment.