How to turn the whole carrot into a Moroccan-spiced stew – recipe

Tom Hunt’s ways with carrots and carrot tops – caramelised carrot and chickpea stew with carrot top chermoula. Photograph: Tom Hunt/The Guardian.

Today’s warming recipe makes a hero of the whole carrot from root to leaf, and sits somewhere between a roast and a stew. The lush green tops are turned into a punchy chermoula that is stirred into the sauce and used as a garnish.

One-pan Moroccan-spiced carrots and chickpeas with carrot top chermoula