Caribbean Stew

Prep: Wash and dry all produce. Rinse and drain the chickpeas. Cut the carrots into 3-inch sticks (they should look like thick-cut fries!). Mince or grate the garlic. Roughly chop the cilantro. Strip 1 tbsp thyme leaves (double for 4 people) off the stems.

Roast the carrots: Toss the carrots on a baking sheet with a drizzle of oil and half the thyme leaves. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through, until golden-brown, 20-25 min.

Start the stew: Heat a medium pot over medium heat. Add a drizzle of oil, then half the onion. Cook, stirring occasionally, until softened, 5-6 min.

Add the lentils, broth concentrate(s), chickpeas, half the garlic, spice blend, remaining thyme leaves, 1/2 can coconut milk (1 can for 4 people) and 1 2/3 cup water (double for 4 people) to the pot. Bring to a gentle boil and cook, stirring occasionally, until the lentils are soft, 20-22 min.

Warm the naan: Meanwhile, heat a large pan over medium heat. Add the naan to the dry pan. Cook, until brown and warmed through, 1-2 min per side. Transfer to a plate and cover to keep warm.

Make the callaloo: Heat the same pan over medium heat. Add a drizzle of oil, then the remaining garlic and remaining onion. Cook until onion softens, 5-6 min. Add the spinach and remaining coconut milk. Stir until the spinach wilts 1-2 min. Season with salt and pepper.