Cauliflower & Chickpea Curry (Gluten, Dairy & Meat free)

This is such a yummy curry that delivers all the flavours without you feeling cheated because it's vegetarian. It's also a Make-from-the-pantry recipe as I typically keep all these ingredients on hand. Delicious served on steamed Basmati Rice with Naan bread to mop up the yummy juices. (I first found this recipe here -> https://cupfulofkale.com/vegan-cauliflower-and-chickpea-curry/)

Cauliflower & Chickpea Curry (Gluten, Dairy & Meat Free)

Ingredients: 

2 onions, finely chopped

4 cloves of garlic

1 inch ginger

1/4 tsp Chilli

1/4 tsp Salt

1 Tbsp curry powder

1 tsp cumin 

1/4 tsp Tumeric

1/2 tsp Garam masala

1 tin chopped tomatoes

1 Tbsp Tomato purée

4 carrots, diced

2 peppers, diced

1/2 C Stock of choice, plus liquid from chickpea tins

2 tins Chickpeas, with liquid

1 cauliflower or half a bag of frozen

1 tin Coconut milk

Garnishing: fresh coriander

Method: 

(Optional pre step: dry fry some whole spices in the wok if you have them.)

1. Gently fry the onions in oil, and then as they get some colour add the garlic, ginger, chilli and salt.  Cook for about a minute.

2. Add the spices, adding more oil if they're dry. Get the flavours to bloom. 

3. Add the tomatoes and paste giving it a good stir. Now transfer this to a blender and blitz until smooth. 

4. Stir fry the carrots and peppers, adding stock if they're dry. Cook for about 5 min or carrots are Al Dante. 

5. Add the curry sauce back to the wok. And add the chick peas. Let this simmer on lowest heat. 

6. Heat a grill pan on high. 

7. Break your cauliflower into bite size pieces and grill them, allowing them to char slightly for added flavour. Turn them as needed. Now add them to the wok.

8. Finally add a tin of coconut milk for creamy yumminess! Season with Salt and pepper as needed. Garnish with fresh coriander. 

9. Serve on a bed of rice with naan to mop up the yumminess!

Summery Chickpea Salad

This one is quick and easy to make and just tastes of summer! Keep a large bowl of it in the fridge to add to your lunches or take it with you on a picnic or to a Braai. 

Summery Chickpea Salad

Ingredients:

2 tins Chickpeas, drained

1 small finely sliced red onion

Handful of freshly picked parsley, chopped

1 tsp crushed garlic 

1 lemon, zest and juice

Drizzle olive oil

Salt & pepper to taste

Method:

1. Drain the Chickpeas and shake them into your bowl

2. Sprinkle the sliced onion and parsley, as well as adding the garlic, lemon, olive oil and salt & pepper. 

3. Toss well to coat. 

4. Refrigerate for flavours to develop. 

Quick and Easy Hummus (No Tahini version)

 Hummus is such a treat in our home, but once you learn how to make it yourself it is so quick and easy to throw together, you can enjoy this healthy treat all the time! I ran out of Tahini, Sesame seed paste, so I experimented with Sesame Oil instead and it works just as deliciously. Win! This recipe makes the equivalent of 2 shop bought tubs, so I like to divide it and flavor the second. Have fun trying with different flavours!

Ingredients:

1 tin drained Chickpeas (reserve 1/4C liquid)

1 clove crushed garlic

1 Tbsp Sesame seed Oil

1 1/2 Tbsp Lemon juice

1/8C Olive Oil

1/2 tsp Ground Cumin 

Salt and pepper to taste

Method:

1. Place 1/3 tin chickpeas and garlic into the food processor and blend until the garlic is fine. 

2. Add the remaining chickpeas and all ingredients except for the reserved liquid. Blend until chickpeas are fine.

3. Add little bits of liquid until desired consistency is reached. We like ours really smooth and creamy.

4. Do a final taste test for salt, pepper or lemon.

5. Optional: divide this in half and flavour 1 with 1tsp Paprika and 1 tsp chili paste.

Delicious served with crackers or veggie sticks at a Picnic or a Braai