BALANCE_DECEMBER_2019 - 44
FOOD
ROCK 'N'
BROIL
CHICKPEA AND
V E G E TA B L E TA G I N E
INGREDIENTS
* 1 small onion, finely chopped
* 2 tbsp oil
* Salt and pepper
* 2 cloves of garlic, finely
chopped
* Pinch of saffron
* ½ tsp ground turmeric
* ½ tsp ground ginger
* ¾ tsp cumin seeds, toasted and
ground
* 1 parsnip, cut into large pieces
(approx. 7cm x 2cm)
* 2 carrots, cut into large pieces
(approx. 7cm x 2cm)
* 1 heaped tbsp chopped
preserved lemon
* 100g dried chickpeas (soaked,
then cooked), or 150g tinned
chickpeas, drained
*200ml liquid from the chickpeas
plus added water/veg stock
* 1 x 400g tin of tomatoes or 5-6
fresh
* Fresh parsley or coriander
METHOD
1. In a wide pan, on a medium
heat, fry the onion in the oil with
a pinch of salt for 5-10 minutes,
until soft and beginning to go
golden
2. Add the garlic and fry for a
minute until soft
3. Add the spices and fry to
release their flavours
4. Add the chopped vegetables
and the preserved lemon, stir to
coat with the spices, then add the
chickpeas, the 200ml of chickpea
liquid and the tomatoes
5. Put a lid on the pan and cook
for 45 minutes, then taste and
season
6. Serve with fresh parsley or
coriander. Good with rice,
couscous or Moroccan flatbread
add them at step 4 instead of the
vegetables and chickpeas. Cook
for longer, adding water if it's
getting dry, until the meat is
cooked through and tender
This more robust tomato sauce is
also great if you're cooking a
meat tagine: first, brown your
pieces of meat, set aside, then
COOKING COUSCOUS
The ratio is 1:1 water and
couscous. Don't overcook. Bring
to the boil, then once it boils, turn
off the heat, keeping the lid on.
It is ready in 5-10 minutes. Taste
to test, and plump up with a fork
before serving
OPTIONS
Like quinoa, you can add half a
stock cube to the cooking water
and add a blob of butter or olive
oil before serving
VEGAN RICE PUDDING
INGREDIENTS
* 1 x 400ml tin of coconut milk
* 2 x 400ml tins of water (use the
coconut milk tin to measure)
* 1 x ¾ full tin of brown basmati
rice (240g - again, use the tin to
measure)
* 4 cardamom pods, split
* 1 x 5cm long strip of cassia bark
or cinnamon stick
* Pinch of saffron
* 4 cloves
* Soft brown sugar (or honey)
to taste
METHOD
1. Put all the ingredients into a
saucepan and bring to the boil.
2. Turn down the heat, put on the
lid, and cook until the rice is soft
and the liquid has been
incorporated to make a creamy
dessert for about 1 hour, checking
during the last 10-15 minutes of
cooking that it's not burning at
the bottom
3. Stir, taste, and leave off the lid
for the last 10 minutes if you need
to lose more liquid
4. Serve with chopped toasted
pistachios or other chopped nuts
or seeds, e.g. almonds/pumpkin
seeds/sunflower seeds
OPTION
Stir in ½-1 tsp rose water near the
end of cooking
43
BALANCE_DECEMBER_2019
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