Spicy vegetable bake with couscous
Jun. 15th, 2011 08:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentric in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomAdapted from In the Kitchen, by Melbourne food critics Alan Campion and Michelle Curtis. The book's definitely worth the investment: I've only had it for a couple of months and it's become the Everything Cookbook in the household.
Accessibility: This recipe takes ages to prepare and cook and you can't really wander away for more than about ten minutes at a time. Not an accessibility winner, in short.
Dietary: Recipe is vegetarian and vegan. Ingredients can be swapped about to accommodate most allergies and intolerances.
Equipment: Requires two tall-sided baking trays (if ceramic, big enough to hold lasagne at least) as well as a saucepan and a frying pan and various miscellaneous cooking implements.
Vegetable Bake
1 can (about 250 grams) of chickpeas [or soak your own]
1 tsp paprika
1/2 tsp ground ginger
1/4 tsp chilli powder (or to taste)
1/2 tsp ground pepper
1/4 tsp ground cardamom
1/4 tsp allspice
Juice of one lemon
2 tbsp olive oil
5 medium potatoes, peeled
1 eggplant
1 zucchini (or two, depending on how many people in your house like zucchini)
2 large carrots
2 parsnips
1 medium sweet potato (kumara), peeled
1 medium-sized head of broccoli
1 1/2 cups vegetable stock
Tzatziki to serve
Couscous
2 cups instant couscous
Juice of one lemon
Enough hot vegetable stock to make up two cups when combined with lemon juice
Pinches of allspice, cinnamon, nutmeg, cumin powder
Olive oil
Ingredients are in Australian cups (250ml) and tablespoons (20ml), although the world probably won't end if you use a different system.
Method:
1. Cut eggplant into small wedges (no more than 1 inch long), lay out on a tray. Salt and set aside for 20-30 min, until the juice beads on the surface.
2. Mix spices, lemon juice and olive oil to form a smooth paste.
3. Cut potatoes, carrots, parsnips and kumara into similar-size wedges (no more than 1 inch long). Place in a baking tray. Pour half the spice mix over the top and toss until all vegetables are coated in spice mix. Pour half the stock in on top. Bake at 180 degrees C for half an hour, stirring up every ten minutes or so.
4. Cut zucchini into thirds widthwise, and quarters lengthwise. Remove broccoli florets from stem, and halve the largest florets. Set aside. Cut stem into chunks about 1/2 the size of the potato chunks. Rinse, drain and dry the eggplant wedges.
5. Heat some olive oil in a frying pan. Fry the zucchini, broccoli stem, and eggplant until eggplant is golden brown.
6. Place chickpeas and broccoli florets in the second baking tin. Add zucchini, broccoli stem and eggplant. Drizzle the spice mix over vegetables and toss until coated. Pour over remaining stock. Keep aside.
7. When your potatoes have been in for half an hour, add eggplant tray to the oven and cook for a further twenty minutes. Stir both trays up at 10 min.
8. Prepare couscous: mix lemon juice and spices with hot stock. Place couscous in a pot; pour stock over. Cover and leave for 3-4 minutes. Drizzle generously with olive oil and fluff with a fork.
9. Serve vegetables over couscous with tzatziki on the side.
There is probably an art to telling how cooked your potato tray has to be in order not to need just a bit more cooking at the end. As I don't know what the art is, I can't help you there. I have a feeling the exact timing depends on your oven and the size of your chunks and the heat-carrying properties of your baking dishes.
Accessibility: This recipe takes ages to prepare and cook and you can't really wander away for more than about ten minutes at a time. Not an accessibility winner, in short.
Dietary: Recipe is vegetarian and vegan. Ingredients can be swapped about to accommodate most allergies and intolerances.
Equipment: Requires two tall-sided baking trays (if ceramic, big enough to hold lasagne at least) as well as a saucepan and a frying pan and various miscellaneous cooking implements.
Vegetable Bake
1 can (about 250 grams) of chickpeas [or soak your own]
1 tsp paprika
1/2 tsp ground ginger
1/4 tsp chilli powder (or to taste)
1/2 tsp ground pepper
1/4 tsp ground cardamom
1/4 tsp allspice
Juice of one lemon
2 tbsp olive oil
5 medium potatoes, peeled
1 eggplant
1 zucchini (or two, depending on how many people in your house like zucchini)
2 large carrots
2 parsnips
1 medium sweet potato (kumara), peeled
1 medium-sized head of broccoli
1 1/2 cups vegetable stock
Tzatziki to serve
Couscous
2 cups instant couscous
Juice of one lemon
Enough hot vegetable stock to make up two cups when combined with lemon juice
Pinches of allspice, cinnamon, nutmeg, cumin powder
Olive oil
Ingredients are in Australian cups (250ml) and tablespoons (20ml), although the world probably won't end if you use a different system.
Method:
1. Cut eggplant into small wedges (no more than 1 inch long), lay out on a tray. Salt and set aside for 20-30 min, until the juice beads on the surface.
2. Mix spices, lemon juice and olive oil to form a smooth paste.
3. Cut potatoes, carrots, parsnips and kumara into similar-size wedges (no more than 1 inch long). Place in a baking tray. Pour half the spice mix over the top and toss until all vegetables are coated in spice mix. Pour half the stock in on top. Bake at 180 degrees C for half an hour, stirring up every ten minutes or so.
4. Cut zucchini into thirds widthwise, and quarters lengthwise. Remove broccoli florets from stem, and halve the largest florets. Set aside. Cut stem into chunks about 1/2 the size of the potato chunks. Rinse, drain and dry the eggplant wedges.
5. Heat some olive oil in a frying pan. Fry the zucchini, broccoli stem, and eggplant until eggplant is golden brown.
6. Place chickpeas and broccoli florets in the second baking tin. Add zucchini, broccoli stem and eggplant. Drizzle the spice mix over vegetables and toss until coated. Pour over remaining stock. Keep aside.
7. When your potatoes have been in for half an hour, add eggplant tray to the oven and cook for a further twenty minutes. Stir both trays up at 10 min.
8. Prepare couscous: mix lemon juice and spices with hot stock. Place couscous in a pot; pour stock over. Cover and leave for 3-4 minutes. Drizzle generously with olive oil and fluff with a fork.
9. Serve vegetables over couscous with tzatziki on the side.
There is probably an art to telling how cooked your potato tray has to be in order not to need just a bit more cooking at the end. As I don't know what the art is, I can't help you there. I have a feeling the exact timing depends on your oven and the size of your chunks and the heat-carrying properties of your baking dishes.