"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Sweet Carrot + Chickpea Mash

I Quit Sugar - Sweet Carrot + Chickpea Mash
Photo by: Ella Martin
  • 4 servings
  • Prep - 20 mins
    Cooking - 35 mins
  • Total - 55 mins
I Quit Sugar - Sweet Carrot + Chickpea Mash
Photo by: Ella Martin

Think glazed carrots and creamy coconuts! This mash has been given a protein and fibre boost from the chickpeas!  

Servings: 4
Preparation: 20 mins
Cooking: 35 mins

Ingredients

  • 2 teaspoons rice malt syrup.
  • 2 teaspoons cinnamon, ground.
  • 4 carrots, chopped into chunks.
  • 2 garlic cloves, whole, skin on.
  • 2 cups chickpeas, cooked or tinned and drained.
  • 200 ml full-fat coconut milk.
  • 1 tablespoon coconut oil, melted.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a large baking tray with baking paper.

2. Mix together the coconut oil, rice malt syrup and cinnamon. Pour over chopped carrots and garlic, ensuring all carrot pieces are coated. Lay out on the baking tray. Using the same bowl, coat 1/2 cup of chickpeas in the leftover coconut oil mixture and place on the tray with the carrots, these will become crispy in the oven and are used as a crunchy topping later.

3. Sprinkle the tray with salt and bake for 30–35 minutes, until carrots are soft and glazed.

4. Remove from the oven and set the crispy chickpeas aside. Place carrots, the reserved 1 1/2 cups of chickpeas and coconut milk in a bowl. Pop the garlic out of their skin and into the bowl and puree with a stick blender. Sprinkle crunchy chickpeas on top to serve.


Note

Styling by Georgia Bellas.

Think glazed carrots and creamy coconuts! This mash has been given a protein and fibre boost from the chickpeas!

Ingredients

  • 2 teaspoons rice malt syrup.
  • 2 teaspoons cinnamon, ground.
  • 4 carrots, chopped into chunks.
  • 2 garlic cloves, whole, skin on.
  • 2 cups chickpeas, cooked or tinned and drained.
  • 200 ml full-fat coconut milk.
  • 1 tablespoon coconut oil, melted.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a large baking tray with baking paper.

2. Mix together the coconut oil, rice malt syrup and cinnamon. Pour over chopped carrots and garlic, ensuring all carrot pieces are coated. Lay out on the baking tray. Using the same bowl, coat 1/2 cup of chickpeas in the leftover coconut oil mixture and place on the tray with the carrots, these will become crispy in the oven and are used as a crunchy topping later.

3. Sprinkle the tray with salt and bake for 30–35 minutes, until carrots are soft and glazed.

4. Remove from the oven and set the crispy chickpeas aside. Place carrots, the reserved 1 1/2 cups of chickpeas and coconut milk in a bowl. Pop the garlic out of their skin and into the bowl and puree with a stick blender. Sprinkle crunchy chickpeas on top to serve.

Note

Styling by Georgia Bellas.