Moorish Monsson Meals -Braised Chickpeas and Vegetables with Cumin Rice

Braised Chickpeas and Vegetables with Cumin Rice

SERVES 4

200g dried chickpeas      2tbsp olive oil      400g leeks coarsely chopped      240g carrots cut into batons      2 cloves garlic crushed      1 tbsp chopped fresh rosemary      2 tbsp white wine vinegar      500ml veg stock      100g spinach       60ml lemon juice      2 tbsp olive oil      2 cloves garlic crushed

*Tip for using dried chickpeas. If you are in a hurry pour boiling water over the chickpeas and leave for 2 hours then cook as normal.  Using a pressure cooker to cook beans gives a quicker cooking time. *

Soak beans over night in cold water. Rinse and then place in a saucepan of boiling water and simmer uncovered for about 40 mins (or use one of the above methods)

Heat oven to 160c/140c

Heat oil in a deep baking dish, cook leeks and carrot until just tender.

Add garlic, rosemary and chickpeas, cook for 2-3 mins.

Add vinegar and stock. Bring to the boil and then cook in the oven uncovered for 30 mins.

After 30 mins remove from the oven and stir in the spinach, lemon juice and garlic.

*Note if you can cook this on the oven top too. Once the vinegar and the stock have come to the boil, simmer on a low heat for 30 mins.  Then add the spinach, lemon juice and oil.

CUMIN RICE

Cook you rice as normal but add to the water 1teaspoon cumin seeds and 1teaspoon ground cumin.

Moorish Monsoon Meals – Vegetable Crumble

Even though it is summer, when monsoon strikes and the rain is beating down outside, and the lights are in the middle of the day, in my kitchen and den as I work, I feel the need for comfort food.

I am not a sweet tooth person at all, but my mum will be the first to tell you that when I was a little girl the only dessert I loved was crumble.  As I love vegetables, this is a perfect combination for me.  Vegetable Crumble, so easy to make, and a hearty meal it needs nothing else with it only thick gravy. 

Vegetable Crumble

Serves 4

1 tbsp olive oil      2 medium onions chopped      3 crushed garlic cloves      1 tsp dried thyme      ½ tsp fresh rosemary      2 carrots diced      225g potatoes diced      175g pumpkin      175g sliced mushrooms      175g sliced leeks      450g tomatoes skinned and chopped      1 tbsp tomato puree      2 bay leaves      150ml red wine or veg stock      salt and pepper

Crumble Topping

75g butter      75g  whole wheat flour       75g oats      salt and pepper

Heat the oil and fry the onion and garlic until soft but not brown.

Add the rest of the vegetables, cover and simmer over a low heat for 3-4 minutes.

Add the tomatoes, puree, bay leaves and red wine (veg stock) then season to taste.  Simmer with the lid on for 40 minutes.

Pre heat the oven to gas mark 4 / 180c /350f

Meanwhile make the crumble topping. Rub the butter into the flour until it looks like breadcrumbs.  Mix in the oats and season well. 

Transfer the vegetable mixture to an oven proof dish, then sprinkle the crumble mixture over the top and cook in the oven for 25 -30 minutes.