Posts

Moroccan roasted root vegetables

This Moroccan roasted root vegetable dish is delicious, healthy and filling.

Serves 4

Ingredients:

3 x Beetroot – peeled and cut into cubes

3 x Carrots – peeled and cut into chunks

2 x Red onion – peeled and quartered with the stem on so they stay intact

4 x Garlic cloves – lightly pressed (skin on)

1 can chickpeas – drained and spiced with cumin, paprika and cayenne pepper

1 x tsp ground cumin

½ tsp smoked paprika

½ tsp paprika

¼ tsp cayenne pepper

2 x Bay leaves

Olive oil

Balsamic vinegar

Feta to sprinkle over the top

Couscous – cooked as per packet instructions

Rocket – to scatter over the vegetables

Method:

  • Pre-heat the oven to 200 °C
  • Roast the beetroot, carrots and red onion on a baking tray with olive oil and balsamic vinegar, stirring occasionally until cooked
  • Add the tin of chickpeas, and garlic cloves, stir and cook until the chickpeas are warmed through and the garlic cloves are soft
  • In the mean-time cook the couscous as per packet instructions
  • Serve the couscous topped with the roasted vegetables and chickpea mix and scatter over some rocket leaves and sprinkle over some feta
  • Serve with olive oil and balsamic vinegar on the side and maybe some fresh ciabatta bread?

Find your local, organic grocer

 

Moroccan Spiced Chickpea Wraps image

These vegetarian Moroccan spiced chickpea wraps are healthy, nutritional, tasty and very easy to prepare in about 10 minutes.

Serves 2

Ingredients:

1 enchilada wrap per person

1 can chickpeas – drained

½ teaspoon smoked paprika

½ teaspoon paprika

1 teaspoon ground cumin

½ teaspoon cayenne pepper

A grinding of salt & pepper

1 fresh lime cut in quarters

1 avocado – diced, sprinkled with salt, pepper and lime juice

Jalapenos – sliced

4 tablespoons natural yoghurt

A handful of fresh coriander

Cherry tomatoes – cut in half

Cucumber – chopped

Lettuce

Red onion – sliced

1 carrot – peeled and shaved

1 tablespoon olive oil

Method:

  • Drain the chickpeas, add the spices, salt & pepper.
  • Prepare the salad.
  • Heat up olive oil in a frying pan and add the chickpeas – cook until the chickpeas are warm and starts to pop, stirring occasionally. After removing them from the heat squeeze out some fresh lime over the chickpeas.
  • Warm up the wraps in a dry pan on a medium heat.
  • Lay the wraps open on a plate and dish up some of the warmed chickpeas.
  • Add some diced avocado, natural yoghurt, jalapenos and coriander on top.
  • Serve with a side salad of tomatoes, cucumber, lettuce and red onion.

Find your local, organic food supplier