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Ingredients
Crunchy Coated Chickpeas
- 1 can Chickpeas drained and pat dried
- 1/2 tbsp Curry Powder
- 1/2 tbsp Cumin Powder
- 1 tsp Cayenne Powder optional
- 1 tbsp Arrowroot Flour
- 1 tbsp Agave
- Salt to taste
- Olive Oil as needed
Stew
- 1 Onion sliced
- 1/2 tbsp Ginger grated
- 1-2 tsp Chili Powder
- 2 tsp Curry Powder
- 2 tsp Cumin Powder
- 2 Dried Red Chillies
- Soya Chunks cooked and squeezed
- 3-4 Tenderstem Broccoli
- 1 cup Chickpeas
- 1/4 cup Fresh Dill
- 1 cup Spinach
- 2 Parsnips cut into cubes
- 1 tbsp Tahini
- 1 cup Coconut Cream
- 1-2 cups Water
- 2 tsp pepper
- 1 tbsp Agave
- Salt to taste
Instructions
Crunchy Coated Chickpeas
- Preheat oven to 200C.
- Mix all the ingredients in a bowl with 1 T olive oil.
- Pour another 1 T olive oil in a baking tray and place tray in oven to heat up the oil for a few minutes.
- Take the tray out and tip the chickpeas into hot oil. Spread evenly.
- Roast for 30-35 mins tossing halfway.
- Crank up the heat to 250 and roast for further 5-7 mins.
Stew
- Drizzle parsnips with olive oil, salt pepper and agave. Roast in a oven till done.
- Heat oil in a pan and add red chilly, ginger, chilly powder, curry powder and cumin powder and onions . Cook stirring for 5-10 minutes.
- Add the soya chunks, tenderstems, tahini, chickpeas, dill, water and bring to a simmer.
- Stir in spinach, roasted parsnips and coconut cream. Add more water if desired and season.
- Serve hot.