Braised baby beetroot with chickpeas

Braised baby beetroot with chickpeas

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

This braise goes well with the Chermoula-roasted monkfish.

Sauce

Ingredients

Quantity Ingredient
60ml olive oil
1 small onion, finely diced
1 garlic clove, crushed with 1/2 teaspoon sea salt
1 tablespoon coriander seeds
1 heaped tablespoon cumin seeds
1 heaped tablespoon caraway seeds
1 teaspoon sweet paprika
1 teaspoon chilli powder
1 teaspoon ground ginger
400g can chopped tomatoes
1 tablespoon honey
600ml chicken or vegetable stock
2 small bunches baby golden beetroot
1 bunch baby red beetroot
8 garlic cloves, peeled
sea salt and freshly ground black pepper
60ml olive oil
150g cooked chickpeas

Method

  1. To make the sauce, heat the oil in a frying pan and sauté the onion until soft and translucent. Add the garlic paste and fry for a few minutes more.
  2. Use a mortar and pestle to grind the coriander, cumin and caraway seeds to a fine powder. Sieve to remove the husks, and mix them with the remaining dry spices.
  3. Add all the spices to the pan, stir well and continue to sauté for 2 more minutes. Add the tomatoes, honey and stock. Bring to the boil, then lower the heat and simmer uncovered for 45 minutes. Stir the mixture from time to time. It will reduce down to a thick, fragrant sauce.
  4. While the sauce is cooking, preheat the oven to 180°C. Prepare the beetroot by washing them thoroughly to remove any grit, paying special attention to the area close to the stalks. Trim the roots and cut off the stalks. Place in a baking tray and scatter in the garlic cloves. Season lightly with salt, add the oil and toss thoroughly. Cover the tray loosely with a sheet of foil and roast for 30–45 minutes, or until the beetroot are tender.
  5. Remove the tray from the oven and discard the garlic cloves. When the beetroot are just cool enough to handle, peel them and cut them in half horizontally.
  6. Keep the red beetroot warm. Add the golden beetroot only to the sauce, as the red beetroot will discolour the dish, then add the chickpeas to the sauce and stir in well — you might need to add more stock at this stage if the sauce is too thick. Bring the sauce back to the boil and taste for seasoning, adjusting as necessary. Tip into a serving bowl and place the red beetroot on top.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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