Six-day work weeks. Gotta love ’em…pphhzzarrghhhh *collapses*. However the days are getting longer and sunnier, and it’s nice to sense the faint “Beep!…..whirrrrrrrrrr…” that is Nature rebooting itself for another Spring.
Managed to get a full weekend off, and spent most of it cooking furiously in the manner of a devoted foodie who has been living off quick and easy noodle stirfries for the past month. The Grauniad newspaper rose to the challenge with several delicious vegetable/nut roasts, and first up is my version of a chickpea and vegetable roast….
(Hopefully photo later, camera being re-charged…)
(Update; no photo, obviously too busy eating to tend to the pictorial needs of this blog…)
Sweetpotato, Chickpea & Vegetable Roast
- 3 small sweet potatoes, chopped into chunks
- Olive oil
- Thyme, oregano, parsley
- Half a red onion, chopped finely
- 2 cloves garlic chopped finely
- Tin chickpeas, drained and rinsed
- 3 mushrooms, chopped roughly
- Half a large carrot and half a courgette, grated
- Large handful wholemeal breadcrumbs
- Soy sauce
- Lemon juice
Place the sweet potato in a baking dish, drizzle with olive oil, salt, black pepper and thyme. Roast for 30 minutes then take out and leave to cool. Mash.
Heat olive oil in a wok or saucepan, and fry the onion and garlic for a few minutes, then add the mushrooms.
Squeeze the carrot and courgette gratings to remove excess water, then add to the pan, with a generous dash of soy sauce.
Cook until the mushrooms are soft, then add the chickpeas and parsley. Cook the mixture until moderately dry, then add the sweet potato, breadcrumbs, a generous dash of lemon juice, and oregano. Mix well, and mash the chickpeas a little with a spoon or potato masher.
Spoon into an oiled baking dish, cover with foil and bake for 25 minutes at 200c, then uncover and cook for 10 minutes more.
I ate this with veggie gravy as I was knackered and hungry, but I reckon some kind of tomato-based sauce would set this off nicely…