When I started The Humble Kitchen blog, it was my intention to expand what and how I cook. I have a few vegan favourites that I cook regularly, but find it challenging to find suitable vegan meals that the whole family will eat. I don’t know what my family’s got against lentils, but they’re ignored every time, regardless of how they’re served up!
So, I’ve gone ahead and ordered a cookbook, specifically to learn more about vegan cuisine. My friend swears that she’s never cooked a bad meal from Oh She Glows but I opted for Mayim’s Vegan Table. Mother of two, I thought it might offer some straight forward but delicious meals for families. Because my one complaint about a lot of vegan recipe blogs is that while the food looks and tastes amazing, quite often the list of ingredients is vast and not part of my usual store cupboard.
Keep an eye open for future tidbits of wisdom from Mayim - along with a few recipes - in my humble kitchen. This week however, I’ll share one of my favourite vegan recipe: Roasted chickpeas and Quinoa Tabbouleh
Taken from Patrick Holford’s The Low-GL Diet Cookbook. I’ve made it numerous times over the years. It’s versatile enough to be served for brunch, as a salad topper, or as part of a main meal. In this instance, it was filler in my tortilla wrap for lunch. A bit of hummus, lettuce and crunchy cucumber thrown in with the tabbouleh - delicious!
Recipe
- 1 400g tin of chickpeas, rained and rinsed
- juice of 1/2 lemon
- good drizzle of olive oil
- 1 tsp cumin
- 1 tbsp sesame seeds
- 1 small garlic clove, minced
- 75g quinoa
- 2 tsp marigold vegetable stock powder
- ½ litre water
- chopped parsley
Preheat oven 200°C
Place chickpeas in roasting tin, mix in lemon juice, cumin, sesame seeds, garlic and olive oil, making sure the chickpeas are well covered.
Place in oven for 30 minutes. Keep a close eye on the chickpeas to ensure that they don’t overcook - they should be brown but not hard and crunchy.
Boil the quinoa in the stock for 15 minutes until quinoa light and fluffy, drain any excess stock.
Once chickpeas are ready add to the quinoa and mix together along with the parsley.