Roasted Cauliflower, kale and Chickpea Bowl

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 Roasted Cauliflower, kale and Chickpeas
This bowl is highly nutritious and packed with cauliflower, red onion, kale, chickpeas, nuts, vegan cheese and spices. It’s great as a light lunch and can be served with a salad. Kale and cauliflower are criciferous vegetables that help with detoxification and may balance hormones. The vegetables are roasted in spices including turmeric. Curcumin is thought to be the main health promoting compound in turmeric and studies have shown that it is also a powerful antioxidant and anti-inflammatory.
Prep Time 20 Mins
Cook Time 40 Mins
Servings
People
Ingredients
Prep Time 20 Mins
Cook Time 40 Mins
Servings
People
Ingredients
Instructions
  1. Preheat oven to 180C
  2. Dry fry the turmeric, mustard seeds, cumin seeds, ginger, coriander and cinnamon for 2 minutes.
  3. Place the cauliflower florets, chickpeas and onions in a large roasting tin. Sprinkle with the spices and toss well together. Drizzle over 2 tbsp of oil and toss again.
  4. Roast in the oven for 20 minutes.
  5. Then stir in the kale with the roasted vegetables and drizzle over 1 tbsp oil. Roast for a further 10 minutes.
  6. Mix the breadcrumbs, nuts and cheese together and sprinkle over the vegetables. Roast for a further 5-8 minutes and then serve.

Moroccan Stew with Spicy Chickpea Pancakes

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 Moroccan Stew with Spicy Gram Pancakes
Gram flour is made from chickpeas and is a great protein option as well as being full of fibre. These pancakes are spicy and go well with this hearty moroccan stew which is made with eggplant, chickpeas, spices and tomatoes. Its served here with some freshly chopped coriander and avocado which provides freshness to the dish.
Prep Time 20 Mins
Cook Time 50 mins
Servings
People
Ingredients
Moroccan Stew
Spicy Chickpea Pancakes
Prep Time 20 Mins
Cook Time 50 mins
Servings
People
Ingredients
Moroccan Stew
Spicy Chickpea Pancakes
Instructions
Stew
  1. Place eggplant on a baking sheet and drizzle with 2 tbsp of olive oil and sprinkle with salt. Roast for 30-35 minutes at 180C.
  2. In the meantime, heat a large pan, add 2 tbsp oil and sauté onions for 4-5 minutes until soft. Then add garlic, cumin and paprika and stir for 1 minute.
  3. Add tomatoes and water and stir thoroughly. Simmer for 5 minutes.
  4. Add chickpeas, maple syrup, and harissa paste and stir well. Add the roasted eggplant and then continue simmering for another 10 minutes. Season.
Pancakes
  1. In a food processor add all the ingredients and combine until you create a smooth batter, the consistency of double cream.
  2. Place a frying pam over a medium heat. Drizzle a few drops of oil into the pan. Pour a large spoonful of the batter into the pan and swirl it around to make a small pancake. Cook until the edges of the pancake begin to turn lightly golden. After 2-3 minutes flip over and cook the other side. Repeat with the remaining batter.
  3. Serve the pancakes with some sliced avocado, freshly chopped coriander and the Moroccan stew.

Masala Chickpea and Butternut Squash Curry

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 Masala Chickpea and Butternut Squash Curry
This is a delicately flavoured curry. Although this curry is quite subtle, it has a great flavour and the butternut squash goes well with the chickpeas and beans. This curry is full of fibre, phytonutrients and protein. Serve with brown or cauliflower rice.
Prep Time 15 Minute
Cook Time 25 Minutes
Servings
People
Ingredients
Prep Time 15 Minute
Cook Time 25 Minutes
Servings
People
Ingredients
Instructions
  1. Put the herbs, chillies, garlic, ginger and coconut milk into a blender and blend until smooth and green.
  2. Pour mixture into a saucepan and add the spices and season. Add the squash and bring to a simmer. Cook squash until soft - about 25 mins.
  3. In the meantime steam the beans and broccoli until cooked.
  4. Add to the chick peas, broccoli and beans to the curry just before serving to blend everything together and to warm the chick peas. Serve garnished with fresh coriander.