ROASTED VEGETABLES, SPICED CHICKPEAS AND CASHEW CORIANDER SAUCE

ROASTED VEGETABLES, SPICED CHICKPEAS AND CASHEW CORIANDER SAUCE

Yesterday I watched BBC program about insect eating. Stefan Gates, the culinary globetrotter, explored the idea whether insect eating could save the world. We are all aware that the worldwide meat demand is becoming rather insatiable. In addition to the meat centric Western diets, new emerging economies are abandoning traditional ways of eating and consume more and more meat. We are faced with rising prices and incredible cost to the environment. Insects on the other hand are plentiful (in warmer climates), cheap, low methane producers, high in protein and apparently tasty. Insect farming would definitely be better for the environment than cattle farming.

Stefan in another BBC report tried to convince some students (yes they will try anything once!) to sample his meal worm burgers. He added nuts, vegetables and spices... he basically made a veggie burger with the addition of some ground up meal worms. Needles to say students didn’t think insect eating will become the next big thing in our restaurants.

Do we really need to find more animal protein sources? It is easy to get enough protein in our diet from plants. No need to bite on insect shells, ant eggs or grinding worms into burgers. And no, the though of tarantula bottom tasting very creamy (as the Cambodian children described it) is not appealing at all. I will stick to my veggie diet :)


roasted-veg-spiced-chickpea

ROASTED VEGETABLES, SPICED CHICKPEAS AND CASHEW CORIANDER SAUCE
There are a few steps in this recipe but it is worth it. Great dinner party dish.

Serves 4

ingredients
roasted veggies
2 red pepper
2 medium parsnips
2 sweet potatoes
2 onions
2 aubergines
1/2 tbs rapeseed oil

spiced chickpeas
2 garlic cloves, finely chopped
1 red chilli pepper, finely chopped
1/2tsp turmeric
1 tsp garam massala
2 tomatoes, peeled, deseeded and diced
1/2 c water
2 tin of chickpeas, drained
lemon juice to taste
salt to taste

cashew coriander sauce
1 cup cashews (soaked for at least 30min and drained)
60-90ml (1/4-1/3 cup) water
1/2 tsp dried garlic powder
1 tsp dried onion powder
juice of 1/2 lemon
3 tbs fresh coriander, finely chopped

250ml (1 cup) couscous

method
  1. Cut up all the vegetables into bite size pieces place onto a roasting tray, mix with the 1/2 of oil and roast at a 200C oven for about 30-40 min or until all vegetables are cook through and start to caramelise
  2. While the vegetables are roasting make the spiced chickpeas. In a medium saucepan heat about couple tablespoons water, add the garlic and chilli and cooked till softened, adding more water if needed.
  3. Next add the turmeric and garam masala. Cook briefly for about 30seconds.
  4. Add the tomatoes to the spices and cook for about 5 minutes until they become soft and pulpy.
  5. Next add water and the chickpeas. Simmer for the rest of the cooking time of the vegetables, about 20min. Add lemon juice to taste just before serving.
  6. Prepare the couscous. Put the couscous in a large bowl, pour just boiled water over it, the water should cover the chickpeas by 1 cm. Cover with cling film and let it sit until the rest is finished.
  7. Finally prepare the sauce, put cashews, water, garlic powder, onion powder, lemon juice and process till smooth. Add in the chopped coriander.

coriander-sauce
0 Comments