Main Dish
4 cups of cooked chickpeas
5 capsicums, green
2 leeks
2 onions
2 tomatoes
2 garlic cloves
Olive oil
Vegetable stock, hot
Herbs: lemon thyme, sage
Topping
4 Tsp. Macadamia paste
4 Tsp. Tahini
3 garlic cloves, mashed
2 Tsp. Olive oil
Do
Wash and chop the vegetables. Fry the onions and the capsicums until they are 'golden'. Add the leek and the tomatoes. Cook for a while, then add some hot stock, the cooked chickpeas, garlic and chopped herbs. Cover and let it simmer for approx. 30 min. There should be very little liquid left.
Preheat the oven. Mix the topping. Place chickpea mixture into a casserole. Distribute the topping evenly and heat for 1 hr. at 180 °C
Serve with
Celery Salad with Brazil nuts
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