Celeriac and chickpeas simmer slowly in olive oil and orange juice until the celeriac turns tender; this dish can be served hot or cold and keeps well in the freezer through winter. The chickpeas naturally thicken the sauce as they soften.
Peel the celeriac and cut into cubes, dropping them straight into water with orange juice to stop discolouring. Chop the carrot and onion as well.
Heat the olive oil in a wide pot and sauté the onion until it turns pink, then add the carrot and drained celeriac cubes, stirring for a few minutes.
Add the boiled chickpeas, orange juice, sugar and salt, then pour in enough hot water to cover. Cover and simmer over low heat for 25 minutes until the celeriac is easily pierced with a fork.
Let the dish cool to room temperature in the pot for 15 minutes, then portion into small containers and freeze. To serve, thaw overnight in the fridge, warm gently on the stove, and sprinkle with chopped dill.
Drop the celeriac cubes into water with orange juice as soon as you cut them, or they'll darken quickly on contact with air. Once cooled, portion into small containers and freeze; thaw overnight in the fridge and warm gently on the stove to serve.
If you can't find orange juice, lemon juice gives the same whitening effect, just with a slightly sharper taste. If using dried chickpeas instead of pre-cooked, you'll need to soak them overnight and boil them first, which extends the total time.
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