This dish looks complicated but its quite easy! Just three steps to make: Firstly the roast vegetables pop in the oven. Make the chickpea dish, then allow to simmer while the vegetables are cooking. Mix the lemon with yoghurt and allow to sit in the refrigerator. The vegetables and chickpea dish should be ready at the same time. A really delicous dish. Enjoy!
Ingredients
- 1 sm Butternut Squash – peeled, sliced into ½cm pieces
- 3 Carrots – sliced into 1cm pieces
- 1 Courgette – sliced into 1cm pieces
- Balsamic Vinegar – the good kind, spend a bit more.
- Braggs Aminos (Vegan soy sauce alternative)
- Agave Nectar
- 2 Garlic cloves – sliced and diced
- 1 large Celery Stalk including leaves – chopped
- 1 Spanish Onion – sliced and diced
- 1 tsp Cumin seeds (Optional)
- 1 tsp ground coriander
- 1 Tbs Tomato Puree
- 1 can Chopped Tomatoes
- Pinch Stevia
- 1 tsp ground Cinnamon
- 1 tsp ground cumin
- Sea Salt
- Ground White Pepper
- 75g Dried Apricots
- 1 can of Chickpeas – approx 200g – washed well and left soaking in filtered water until ready to use
- 250g – 1 big bunch of Kale – washed and torn into pieces
Lemon/Mint Iinfused Yoghurt
- Juice of 2 lemons
- 1 tsp dried Mint
- Homemade non-sweetened yoghurt
Instructions
Pre-heat oven to 165 degree Celsius
Place the Carrots, Squash and courgettes on a non stick baking tray.
In a small bowl combine the Agave, Braggs and Balsamic. Whisk and pour over vegetables, toss to coat well.
Cover completely with foil. Bake in the centre of the oven for 1 hour 15 min.
Remove foil, bake for a further 20min. Meanwhile in a large saucepan, cook the onions, garlic and cumin seeds in enough filtered water to just cover. Cook for approx 10min on med heat or until soft and translucent.
Add the Tomato Puree, cook for a further 1 min. Add the can of tomato, stevia, cinnamon, ground cumin, salt and pepper.
Cook for a further 2min. Stir in the Kale. Add the drained chickpeas and Apricots. Cook for 1hour on the lowest setting, covered. Stirring occasionally.
Add 250ml of filtered water. Taste and season.
MAKE THE YOGURT
In a small bowl, combine the yoghurt, lemon zest, juice of 1 lemon and the dried mint. Allow the flavour to infuse.
TO SERVE
Layer the roast vegetables on a plate on one layer.
Spoon over the Chickpea mixture.
Place a dollop of the lemon/mint infused yogurt ontop.
Enjoy!!