Roasted Pink Radish and Carrots with Chickpea Orange Coriander stew

First Pink Radish Recipe is here and I want to keep it simple!

Most of times, radish is used raw and almost as a decoration to other recipes. Some people find it to bitter or even hard to digest. I was one of them until I found out how good radish can taste when cooked! The bitterness gives place to a sweet, delicate taste!

Chickpea stews are one of my favorite cozy meals for lazy days so I recommend you to try this recipe in this beginning of week! It take only 30 minutes and you have a delicious complete meal!

Serves 3-4 people

  • 1 pink radish bunch, cut in half(save the green leaves in the fridge for another use)
  • 4 small carrots, cut in half;
  • 1-2 tablespoons olive oil
  • Juice from ½ lemon
  • 2 tablespoon chopped fresh coriander
  • 2 cups cooked chickpeas
  • 1 garlic clove, mashed
  • 1 onion, chopped
  • 1 cup plant milk(I used cashew milk)
  • 1 teaspoon coriander powder
  • 1 tablespoon grated ginger
  • Pinch of dried chilli powder
  • Juice from 2 oranges
  • Zest from ½ orange
  • 1/4 teaspoon rosemary
  • Salt and pepper to taste


  1. Pre-heat the oven at 180°C and roast the carrots and radishes halves with ½ teaspoon of salt, a drizzle of olive oil and lemon juice for about 30 minutes;
  2. Meanwhile, heat a cooking pan with a drizzle of olive oil and fry the onion and garlic with a pinch of salt for 3 minutes;
  3. Add the cooked chickpeas, ginger, dried coriander and rosemary, chilli powder, orange juice and zest and plant milk.
  4. Bring it to a boil and let it simmer for 5-10 minutes. Adjust salt and pepper;
  5. Take the roasted veggies from the oven, sprinkle some salt, pepper and chopped coriander;
  6. Serve the roasted vegetables over the Chickpea stew and enjoy this comforting, cozy meal;

Leave a Reply

Your email address will not be published. Required fields are marked *