As a gift from my mother I now have an amazing vegetarian cookbook called Plenty (by Yotam Ottolenghi) which is one of the highest rated cookbooks - and to accompany that I also got a brilliant book called the Complete Guide to Vegan Food Substitutions (so that all Yotam's recipes that contain non-vegan ingredients I can easily know what to sub in for them!)
So here is a recipe that I adapted from Plenty (it has been seriously adapted as I didn't have half the ingredients - but don't worry it is still seriously delicious!) I like it served with wild rice and homemade toasted rye bread.
Ingredients
- 2 medium carrots
- 3 medium parsnips
- 1 onion
- 1 large pickled onion (not the small white ones, but the larger kind)
- 1 cinnamon stick
- 2 star anise
- 2 bay leaves
- 2 tsp olive oil
- 1/2tsp ground ginger
- 1/2 tsp turmeric
- 1/4 tsp of paprika
- 1/8 tsp chili powder
- 40g of pitted dried plums OR pitted dried apricots
- 20g of raisins
- 1/2 can chickpeas (+ THE WATER FROM THEM) (around 120g of drained cooked chickpeas)
- 300ml + one veg stock cube
- 500ml of water
- Salt + Pepper
- 2 garlic clove
Method
- Preheat the oven to 190 degrees celsius. Peel and cut the carrots and parsnips into small chunks. Also peel and cut the onion into strips.
- Place the carrots, parsnips and onions into an oven proof dish. Stir in the water, spices and oil. Place in the oven for 35 mins.
- Take out of the oven and add in the chickpeas + their water, pitted dried plums/apricots, raisins and salt and pepper. Put back in the oven for another 10 mins.
- Keep back 100ml of the spiced water and pour everything else into the saucepan with the 300ml of vegetable stock. Also add 2 minced cloves of garlic.
- Boil until the vegetables are all quite soft but still have a slight bite (I don't like mushy vegetables!) - so around 15 mins.
- Serve with homemade toasted rye bread and/ or wild rice (I like it cooked in vegetable stock - I think it makes the rice creamier!)
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