Tuesday, May 18

recipe sharing

Playing allowing with Maggie  & Sparrow and sharing a favourite recipe.

Often over looked is the humble chick pea and yet tastes great and is good for you.   I discovered this recipe when I wanted to cook a vegetarian meal for friends who just had their second baby as I think a meal is a great gift to any family with a new born!  This is also a great last minute dinner idea, is vegetarian (not that i am one) but you could easily adapt it if you felt like adding any type of meat.  It is great as leftovers and can be served with steamed rice or cous cous.  Also, you don't have to use the vegetables listed here, you can just use what you have available, which means as long as you have a can of chick-peas in the pantry and some veg in your fridge (like zuchinni, beans and pumpkin), you ready to go!

Chick-pea and vegetable casserole

Tin of chickpeas drained and rinsed. 
1 eggplant, diced
2 onions, diced
2 carrots, diced
1 red capsicum, diced, 
2 small red chillies finely diced
2 cloves garlic
2 tsp ground tumeric
2 tsp sweet paprika
2 tblsp tomato paste
250ml vegetable stock
salt and peper
1 tsp harrissa (optional)

Sprinkle diced eggplant with salt and allow juices to bead.  Rise well and pat dry. 
Heat a medium saucepan and add a splash of oil to cook onions, carrots, capsicum and eggplant for 6-8 minutes or until soft.  Add the chillies, garlic and spices and cook for a further 3-4 minutes, stirring occasionally, until aromatic.  Add the tomato paste and cook for 1 minute. Add the chickpeas, stock, salt and pepper and harrissa (if using) and bring to the boil. Reduce heat and simmer for 10-12 minutes, until the sauce thickens. 

Serve with steamed rice or cous cous. 

1 comment:

  1. thanks for the soup link ;) I love the heart container the chickpeas are in.


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