Sweet Potato, Chickpea and Mushroom Roast

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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….

http://www.theguardian.com/lifeandstyle/2015/mar/20/veggie-roast-recipe-swap-nut-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…

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