Carrot & Chickpea Stew with Carrot Top Pesto

Carrot tops have a familiar flavour because they’re in the same family as parsley, which I’m going to boldly assume you’ve eaten. Whereas parsley is grassy fresh and can be eaten raw, carrot tops have a sweet accent and, because they’re tough, are more pleasant to eat after cooking. To store, separate the tops from the carrots and keep them like herbs. If you can’t find leafy carrots, make this using 500g (1lb 2oz) carrots and a large bunch of parsley instead, but skip the blanching step.</