Mike van de Elzen: Roasted carrots with mint emulsion and spiced chickpeas

Roasted carrots with mint emulsion and spiced chickpeas 

Cook time: 45 minutes 

Prep time: 20 minutes 

Serves: 12

20 carrots cut in half  

2 tbsp sunflower oil  

Flaky sea salt  

Miso emulsion  

2 soft boiled eggs  

1 tbsp miso paste  

4 tbsp orange juice 

Juice of 1 lemon  

1 cup coriander leaves and stalks  

10 mint leaves  

1 tbsp brown sugar  

1 clove garlic  

1 tbsp ginger, peeled  

300ml sunflower oil  

Spiced chickpeas  

1/4 cup sunflower seeds, roasted  

1/4 cup pumpkin seeds, roasted  

3 cups drained chickpeas  

1 tsp paprika  

1 tsp ground cumin  

1 tsp ground coriander  

1/2 tsp crushed farm chilli  

2 tbsp sunflower oil

Pre-heat the oven to 180*c.  

Cut the carrots in half and drizzle with oil and sprinkle with some flaky salt. Place into the oven and roast until tender. Combine all the ingredients for the spiced chickpeas in a bowl and toss, lay out onto a roasting tray and place in the oven along with the carrots. Cooked for 30 minutes stirring every 10 until crispy. Allow to cool .

Make up the mint emulsion 

Bring a pot of water to the boil and carefully drop in your eggs. Time them for 5 minutes before removing and placing into iced water till cold. Carefully roll the eggs breaking the shell before peeling, (good luck!) Place all the ingredients apart from the oil into the blender and turning on slowly before turning up and slowly drizzle in the oil.

Season with salt and pepper if required.  

Spoon a couple tbsp of mint emo onto a platter and stack the roasted carrots on top and finish with the spiced chickpeas. 

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks EDB.

Speaker 2 (00:12):
It's time to welcome to the program, Michael vander Elsin
from Good from scratch dot co dot NZID. Mike is
lovely to talk to you again.

Speaker 3 (00:19):
It has been a while, such wonderful memories.

Speaker 2 (00:24):
Very good, very good. Hey, chickpeas. We're talking chickpeas. And
the reason we're talking about chickpeas is that meat prices
are going through the roof and people are using chickpeas
for protein.

Speaker 3 (00:33):
Yeah, and I thought, you know, I heard about this
on the radio esday. They seem to think that come Christmas,
the price of all meat is going to go up.
So I was like, well, let's start thinking outside the box.
That start thinking of other things that we can serve
not so much as a replacement, not as a replacement,
but as something you could serve alongside to kind of
fulfill the dinner table and give you a little bit

(00:57):
of replacement. So you're not replacing the meat, you're possibly
cutting down the amount that you're using. So I thought
a roasted carrot with mint emulsion and spice checks and
chickpeas being the main focus. So shall I just I'll
just do the recipe for the spice chickpeas we reckon. Okay,
So pre heat oven one hundred and eighty degrees and

(01:18):
then into a bowl. I've got three cups of drained chickpeas,
so that can either be canned drained, or you can
soak them overnight and then cook them on the day.
That's by far the better option. Make sure you salt
the water when you cook your chickpeas. Into a bowl.
Goes three cups of drained chickpeas, half a cup of
some flower seeds or quart them, a cup of pumpkin seeds,
a teaspoon of puff briker, a teaspoon of ground coomen,

(01:40):
a teaspoon of ground coriander, some fresh chilies in there
or some dried chilies. Up to you, it is a
spice chickpea recipe. And then just coat the whole lot
with two tablespoons and some flout oil and a decent
pinch of flaky salt. Give that a good max in
the bowl and then spread them out onto an oven tray.
Fire them in the oven at one hundred and eighty.

(02:01):
You got to leave them there. I would go twenty
minutes first. After twenty minutes, just give them a little
stir around and fire them back and for maybe another
ten minutes, so thirty minutes in total. Pull them out
and you can bite into them. Have a try. The
outside would be nice and crunchy with all their flavor
around the outside. In the center would be nice and
soft and yeah, quite a delicious neck.

Speaker 2 (02:21):
Well, we're using beans and chickpeas a lot. Just you know,
you buy sort of seven dollars worth of meat and
then you beef it up a bit more with the
beans or your chickpeas, so you get a little bit more.
I note in the recipe which will put up online,
you've got a miso emulsion. And that's something that since
I last talked to you, that we've started doing. We
use miso all the time. Also got you young. These

(02:41):
things really make great taste.

Speaker 3 (02:43):
And that they're a great flavor booster, particularly that meso.
You could put that into stocks, you can put that
into sauces, you put that into soups. I make a
miso homeless, which is delicious. Yeah, definitely go out to
supermarket buy some miso. It's a little bit costly, but
it goes a long way and just keep it in
the fridge.

Speaker 2 (02:58):
At Last River good Stuff. That is Michael vander Elson
from Good from Scratch dot co dot nz. I'd love
you to talk to you again.

Speaker 1 (03:06):
More or from the Sunday session with Francesca Rudkin. Listen
live to News Talks at B from nine am Sunday,
or follow the podcast on iHeartRadio.