Butternut Squash and Chickpea Curry

Ingredients

• Butternut Squash
• Chickpeas
• Red Onion
• Garlic
• Spices (Cardamom, Cumin & Corriander Seeds, Chilli, Cumin & Corriander Powder)
• Cous-Cous
• Sutanas
• Corriander Leaves

Method

1. Scoope out seeds and cube Butternut Squash
2. Bake @180C in a little oil (30 mins)
3. Add thickly sliced Onion and whole Garlic (in skins)
4. Continue to Bake (20 mins)
5. Meanwhile roast the Seeds in a dry pan (2 mins)
6. Grind with the Powders in a pestle and mortor with Salt and Pepper and a little Oil
7. Tip the Spice back into the pan and fry (1 min)
8. Add the Chickpeas and the baked Butternut Squash and Onions
9. Remove the Garlic from their skins and mush up
10. Stir garlic into Chickpeas and Butternut Squash
11. Add a little water if too dry
12. Stir in chopped Corriander Leaves
13. For Cous-Cous pour over boiling water and cover (5 mins)
14. Break up with a folk and stir in Sultanas
15. Serve Curry with Cous-Cous and Flatbread, Naan Bread or Chappati

Vegetable Moussaka

Ingredients

• Aubergine
• Green Lentils
• Vegetable Stock
• Bay Leaf
• Onion
• Mushrooms
• Chickpeas
• Garlic
• Tomato Purée
• Chopped Tomatoes
• Oregano
• Greek Yoghurt
• Eggs
• Feta Cheese

Method

1. Thinly slice Aubergines and salt, leave to chill
2. Fry Garlic in a little oil (2 mins)
3. Add Tomato Purée (1 mins), then Chopped Tomatoes and simmer (20 mins)
4. Boil Lentils in Vegetable Stock with Bay Leaf (20 mins)
5. Fry Onion (10 mins)
6. Add sliced Mushroom (5 mins)
7. Add Chickpeas and Oregano (5 mins)
8. Wash salt from Aubergine, then mix together, Lentils, Mushrooms and Tomato Sauce
9. In a bowl mix, Yoghurt ,beaten Eggs and Feta Cheese
10. Pour Tomato mixture into an oven dish
11. Layer Aubergine on top
12. Pour over top of mixture
13. Then pour over the Yoghurt mixture
14. Bake @190C (30 mins)

Butternut Squash & Chickpea Stew

Ingredients

• Onion
• Butternut Squash
• Celery
• Baby Carrots
• Garlic
• Turmeric
• Cinnamon
• Ginger
• Red Lentils
• Chickpeas
• Chopped Tomatoes
• Vegetable Stock
• Bay Leaf
• Orzo Pasta
• Dates
• Coriander Leaves

Method

1. Fry sliced Onion (5 mins)
2. Add chunks of pealed and de-seeded Butternut Squash, diced Celery and pealed baby Carrots (5 mins)
3. Add Garlic, Turmeric, Cinnamon, Ginger (2 mins)
4. Add Lentils, Chickpeas Tomatoes Stock and Bay Leaf, simmer (50 mins)
5. Add Pasta and continue to simmer (10 mins)
6. Serve with Dates and chopped Coriander Leaves

Chickpea & Spinach Curry

Ingredients

• Onion
• Garlic
• Ginger
• Madras Curry Powder (Turmeric, Coriander, Cumin, Chilli, Fenugreek)
• Chopped Tomatoes
• Chickpeas
• Spinach
• Coriander Leaves
• Chapati

Method

1. Blend Onion, Garlic and Ginger in food process into a paste
2. Fry in a little oil (10 mins)
3. Add Curry Powder and continue to fry (2 mins)
4. Add Tomatoes, season and simmer (5 mins)
5. Add Chickpeas and continue to simmer (5 mins)
6. Add Spinach and cook until wilted
7. Serve with chopped Coriander Leaves and Chapati

Falafel with Tahini

Ingredients

• Chickpeas
• Garlic
• Chilli
• Ground Coriander
• Ground Cumin
• Spring Onions
• Egg
• Sesame Seeds
• Tahini
• Yoghurt
• Pita Bread
• Salad

Method

1. Blend Chickpeas, Garlic, Chilli, Coriander, Cumin in food processor
2. Stir in Spring Onions and beaten Egg
3. Add a little Flour if too wet
4. Mould into rounds, then Chill (30 mins)
5. Fry then roll in Sesame Seeds
6. Mix Tahini with Yoghurt
7. Serve with Pita Bread, Salad