ALL · dinners · Healthy Eating Ideas · One Pot Wonders · Soups and Stews · superfoods

Harissa Cauliflower & Chickpea Curry

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A bit of Meal prepping today while I have some time. I have been doing this for a few weeks now and have found it to be very beneficial to us. Sometimes I don’t get in till late from work and its always nice to have a healthy dinner ready for you.  Also it means the 1/2 hour I save on making dinner means I can get some exercise in…..no excuses now.

 

Makes 4 Servings 

1 tsp Ginger powder or 1″ piece fresh ginger minced

2 garlic gloves – minced

1 yellow onion – diced

2 tbsp Harissa Paste

Florets from 1 Caulifower

2 x 400g Chickpeas, drained

1 x 400g coconut milk

300ml vegetable stock

200g baby spinach

Salt & pepper to taste

 

  1. Heat a little oil in a large pan, add the garlic, ginger and onions and fry until softened.
  2. Add the Harissa Paste and coat the onions. Add in the Cauliflower and mix until coated.                                                                                                            20200208_143732
  3. Pour in chickpeas, vegetable stock & coconut milk with seasoning and mix through, bring to the boil then simmer and cook covered for about 25-30 minutes until cauliflower has softened.
  4. Add the spinach and mix through, cook for a further minute or until spinach is wilted. Remove from heat and either serve or allow to cool before freezing.            20200208_151953
  5. Serve with some Bulgur wheat or rice for a filling meal.

 

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ALL · dinners · Healthy Eating Ideas · One Pot Wonders · superfoods

Harissa Spice Veggie Tray Bake

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Oh yummy…….I had some left over Harissa Paste and some veggies in the fridge, and yes, you guessed it……Harissa Tray Bake it was.    I have to say this was super tasty and also super healthy…..I even got my boyfriend to eat veggies, which believe me is no mean feat….lol!

Great as a main dish or a side dish. I decided a main dish and served with some of my homemade Chapati’s

 

Serves 2 (main dishes)

1 large sweet potato – cut into small chunks

1 large red onion – cut into wedges

2 Carrots – cut into small chunks

1 x red & 1 x yellow pepper – sliced thickly

1 Cauliflower – cut into small florets

2 Parsnips – cut into small chunks

4-5 asparagus

1 x 400g tin chickpeas

1 x 200g tin tomatoes

2 large heaped tbsps of Rose Harissa Paste

1 tbsp oil

Coriander

Salt & pepper to season

 

  1. Place all vegetables into a food bag or bowl, then add the harissa paste and mix thoroughly to coat all the veggies. (this can be stored in fridge for later if need be)
  2. Preheat oven to 200 deg and oil a baking tray.
  3. Empty the vegetables (except asparagus) from the bag onto the baking tray and make sure they are spread evenly. Bake in the oven for 25 minutes.
  4. Now add the chickpeas and the asparagus to the tray and bake for a further 15 minutes or until evenly browned all over.
  5. In a microwave bowl add the chopped tin tomatoes with salt & pepper to season and warm thought for about 1-2 minutes.
  6. Pour tomato sauce into a serving dish, empty the vegetables from the baking tray into the serving dish and mix through.
  7. Serve with some sprinkled coriander. Yummy!

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