Moroccan Spiced Chickpea Jackets
Posted on July 2, 2013 by The Gourmet Vegan - No Comments
Moroccan Spiced Chickpea Jackets
Here is another wonderful baked potato recipe for you. Caramelised onions, chickpeas, tomato, potato, and all brought together with a combination of aromatic spices. Quick, easy and absolutely delicious. This is perfect as a side dish to any meals or even as a light snack served with a salad.
 0 Minutes |
 Serves 1-2 |
 ? kcal per serving |
INGREDIENTS
1 large baking potato
1 teaspoon oil
1/2 teaspoon fine sea salt
1 medium red onion, chopped
1 teaspoon oil, for frying onion
1 clove garlic, minced
1/2 teaspoon sea salt
1 medium tomato, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1 teaspoon agave nectar
1 tablespoon lemon juice
120 g ( 1/2 a tin ) chickpeas
oil for drizzling
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
1 Rub the potato over with the oil and sea salt and place on a baking tray and cook in the oven for around 45-50 minutes, turning occasionally, until the potato is cooked through but not too crisp.
Whilst the potato is cooking, you can start preparing the filling.
2 Fry the onion and garlic in a frying pan over a medium heat for 2-3 minutes until the onion starts to soften. Reduce the heat and continue to cook for a further 5-6 minutes until the onions have started to caramelise. Add a little water if the onions become too dry.
3 Add the tomato and spices. Stir well, cook for 30 seconds and then add all the other ingredients. Continue to cook for a further 3-4 minutes until the mixture is cooked through and not too dry. Leave to one side until the potato has finished baking.
4 When the potato is ready, remove from the oven and allow to cool slightly, cut in half, and scoop out the flesh from both halves. Be sure to keep the shells intact.
5 Add the potato to the chickpea, tomato and onion mixture and mash lightly, to break down the chickpeas and potato but still keeping some texture.
6 Place the mixture equally into the potato shells, drizzle with oil, and place back in the oven for 10-15 minutes until the filling is hot and the top has slightly browned.
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Spaghetti Moroccan Style with Spinach and Walnut Pesto
Posted on June 11, 2013 by The Gourmet Vegan - No Comments
Spaghetti Moroccan Style with Spinach and Walnut Pesto
This is such a wonderful dish and one that I have been meaning to put together for a long time. I originally used this concept to create a pasta bake, but the end result was always too heavy and I was looking for something fresh and light that would not feel complicated on the palate. Not over cooking the Moroccan vegetables and then combining with a fresh tasting pesto and adding to freshly cooked spaghetti allows for the most amazing spaghetti dish you will ever taste.
| 30 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
150-200 g ( 6-7 oz ) dried or fresh egg free spaghetti (use more or less depending on how much or how little spaghetti you like), cooked to packet instructions
For the Spinach and Walnut Pesto
100 g ( 4 oz ) fresh spinach
40 g ( 1.5 oz ) toasted walnuts
1 teaspoon fresh lemon zest
2 tablespoons nutritional yeast
1 large clove garlic
1/4 cup groundnut oil
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
For the Moroccan Vegetables
1 teaspoon vegetable oil
1 red onion, finely chopped
1 orange bell pepper, chopped
1 handful green beans, sliced and chopped
120 g ( 5 oz ) tinned or freshly cooked chickpeas
14 green olives
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/2 teaspoon caraway seeds
1/2 red chilli, finely chopped (optional)
1 large tomato, chopped
30 g ( 1 oz ) fresh spinach leaves
Handful of fresh rocket leaves (arugula)
METHOD
Start by preparing the pesto.
1. Place all of the pesto ingredients in a processor and process until smooth but still with a slight texture. Remove and put to one side for using later.
2. Next start cooking the spaghetti. I personally like my spaghetti with a bite, but cook it to how you like it. Do not drain the spaghetti until ready to complete the dish as you will also be using some of the cooking liquid.
Whilst the spaghetti is cooking, prepare the rest of the dish.
3. In a frying pan, over a medium heat, fry the onions, bell pepper and green beans, plus a pinch of salt, in the vegetable oil for 4-5 minutes. Stir occasionally to be sure the onions do not catch.
4. Now add all of the other ingredients except for the fresh spinach and rocket and add 10 tablespoons of the cooking liquid from the spaghetti.
5. Continue to cook for a further 5-6 minutes until the vegetables are tender but still have a nice bite. Add the pesto and cook for another minute to warm through.
6. Drain the spaghetti and return to the pan along with the vegetable mixture, combine well and cook lightly to heat through. Just before serving toss in the fresh spinach, chopped tomato and garnish with the fresh rocket.
RECIPE NOTES
Substituting the chickpeas for white beans, such as butter beans, works very well.
RECIPE TIPS
Remember to toss in the fresh spinach and chopped tomato, just before serving.
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Moroccan Chickpea and Vegetable Tagine
Posted on February 14, 2013 by The Gourmet Vegan - No Comments
Moroccan Chickpea and Vegetable Tagine
This dish is so easy to prepare and yet has the most amazing flavours and textures. The spices are not overpowering thus allowing for the flavours of all the other ingredients to come through. The hint of preserved lemon gives this dish that finishing touch. This is one the family are going to request time and time again.
| 40 Minutes |
Serves 2 |
317 kcal per serving |
INGREDIENTS
2 tablespoons vegetable oil
1 medium onion, finely sliced
2 cloves garlic, minced
Pinch sea salt
1 medium tomato, finely chopped
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon ras el hanout (if you do have this, substitute for mixed spice)
500ml vegetable stock
4 medium mushrooms, chopped
200g butternut squash
1 medium carrot, peeled and diced
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
400g tin chickpeas, drainded
1/2 teaspoon sea salt
1 small preserved lemon, rinced and finely chopped. (if this is not available, then do not try to substitute with fresh lemon, just leave it out)
1 Handful finely chopped parsley
METHOD
1 Heat the oil in a large frying pan and fry the onion and garlic over a medium heat until the onions have started to soften.
2 Add a pinch of salt and continue to cook on low heat until the onions have started to caramelise. This should take 8-10 minutes.
3 Now add the tomato and spices and continue to cook on a medium heat for 3-4 minutes.
4 Add the stock, mushrooms, squash, carrot, red and yellow peppers and the chickpeas. Bring to the boil, cover and simmer for 20 minutes.
5 Remove lid and simmer for another 5-6 minutes until the sauce is thickened.
6 Just before serving add the lemon and parsley. Stir through and taste for seasoning and adjust if necessary.
Serve this with Bulgar that has had some additional preserved lemon added and a handful of parsley.
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