Lemon, chickpea and green herb stew

• coconut or groundnut oil
• a bunch of spring onions, thinly sliced
• 2 cloves of garlic, chopped
• a small bunch of coriander, stalks chopped and leaves picked
• 2 teaspoons ground turmeric
• 3 x 400g tins chickpeas, drained and rinsed or 2 x 660g jars
• 200ml hot vegetable stock
• 1 x 400ml tin coconut milk
• 2 unwaxed lemons, zested and cut in half
• 2 shallots, peeled, halved and very thinly sliced
• a large handful of green herb leaves picked and torn (I use a mixture of mint, basil and coriander)
• a pinch of dried chilli flakes (optional)

Instructions

1. 1

   Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic and coriander stalks.

2. 2

   Cook for about 5 minutes, or until the spring onion is soft and sweet.

3. 3

   Add the turmeric and cook for a couple of minutes to toast and release the oils.

4. 4

   Add the chickpeas, stock and coconut milk, the zest and juice of both lemons, and the squeezed lemon halves.

5. 5

   Bring to a boil and simmer over a medium-low heat for 20 minutes, until slightly thickened and a vivid yellow.

6. 6

   In a separate frying pan, heat 3 tablespoons of oil and fry the shallots over a medium-low heat until golden and slightly crisp.

7. 7

   Remove with a slotted spoon and drain on kitchen paper.

8. 8

   Once the stew is ready, scoop out the lemon halves, stir through most of the herbs and serve topped with the crispy shallots, remaining herbs and chilli flakes (if using).