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A mild but flavoursome vegan meat free Monday meal that is hearty and full of gorgeous goodness. This could all be cooked in a large pot on top of the cooker, but I want to roast the onions and peppers to ensure sweet and slightly charred flavour, so I thought why not do the whole process in the oven. It worked really well and was so simple as I let the oven do all the hard work. Delicious cold the next day so make extra.
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Serves 3-4 as a main 4-6 as a side
INGREDIENTS ⠀⠀⠀⠀⠀
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4 red romain Peppers - cut into chunks
2 sweet potatoes - peeled and cubed
1 tin can chick peas - drained and rinsed
2 small red onions - each cut into 8 wedges
5 cloves crushed garlic
1 teaspoon grated ginger
1 tin tomatoes
2 large handfuls of fresh spinach
Water to loosen
Optional nigella seeds to finish
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Spices
1 teaspoon ground cumin
1 teaspoon medium curry powder
1 teaspoon ground coriander
1 teaspoon mustard seeds
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Preheat the oven to 210 degrees.
METHOD
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Throw everything except the tinned chickpeas spinach and tomatoes into a large roasting pan. Coat with a generous amount of oil and mix thoroughly. Season and roast for 30-45 minutes or until the Potato is soft. Remove from the oven, stir in the chickpeas and tomatoes, check for seasoning and back into the oven for 10-12 minutes. Loosen with a little hot water if necessary. Remove from the oven and stir in the spinach. Sprinkle with nigella seeds. Serve in bowls
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