I am constantly working on ways to incorporate the vegetables and legumes, I have in the house at the time, into new and exciting meals. Some work, some don’t so much. This was one I made that has morphed into the dish that it is. The recipe shows 2-3 garlic cloves but when we are all feeling a little run down I can throw in up to 5 cloves (I do love my garlic!). If I have other herbs around like coriander, I will also chop a handful and add to the mix. The herbs are a must as they are the green leafy vegetable component – yes, that right, they are rich in phytonutrients, minerals and a gamut of vitamins including vitamin C, E and a number of the B vitamins. Never cook them though, best to toss in at the end, not only to retain nutrients but also to add the crunch aspect. This can be eaten as a meal on its own as its protein value is excellent, or as a side dish. I like to make a little extra so it can be eaten for lunch cold the following day.
Preparation time: 10 mins
Cooking time: 25 mins
3 tablespoons coconut oil
1 onion, finely diced
2-3 garlic cloves, finely diced
2 cm knob of ginger, finely diced
4-5 shiitake mushrooms, sliced
400g tinned chickpeas
250g pumpkin, roughly diced
150g tofu or tempeh, sliced into cubes
250g broccoli, roughly chopped to bite size pieces
2 tablespoons Tamari sauce
1/2 cup water
1 cup parsley, chopped
1/2 cup basil, chopped
2 teaspoons rosemary leaves
1/4 cup sesame seeds
sea salt & pepper
Preheat oven at 220?C
Place pumpkin on oven tray with 1 tablespoon coconut oil, rosemary and sea salt. Toss around to ensure pumpkin is covered in oil. Place in oven and allow to cook for 20 mins.
In a fry pan, place remaining oil and onions. Cook for 3 minutes, then add garlic and ginger. Cook for a further 2 minutes. Add mushrooms and tofu. stir in for 3 minute and then add tamari.
Add broccoli and chickpeas, allowing the flavours to coat the vegetables. Once the liquid has evaporated, add 1/2 cup water and place a lid on the fry pan to keep moisture in and help steam vegetables through. This should take a further 7-10 minutes. Take off heat. Put in a serving bowl.
In another fry pan, roast the sesame seeds until the are golden, the take off heat.
Once pumpkin is cooked, add the chickpea mixture along with freshly chopped parsley, basil, salt, pepper and sesame seeds. Toss lightly. Serve immediately.