I have been thinking about chick peas for days. Now I admit, I am not so great with cooking pulses generally, but I do enjoy eating them. I am cooking them more and more often lately, so I am becoming more comfortable with them. This, however, is a winner and will go into regular rotation!
[ Serves: 3 | Time: 30min | Cost: $4 ]
1 cup pumpkin, diced
1 cup sweet potato, diced
1 large onion, cut into chunks
2 carrots, cut into chunks
2 potatoes, diced
1 can chickpeas
2-3 cloves of garlic
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
Drizzle of olive oil
Salt and pepper to taste
- Cut all vegetables into large bite size chunks. See image below as a guide. Toss with oil, herbs, salt and pepper. Place in oven safe tray and bake for 40 minutes at 200°C or until cooked. Check once during the cooking process and turn all ingredients over to re coat in oil and herbs.
- Remove from oven and mix through the rinsed chickpeas. The heat of the vegetables will warm the peas to a toasty deliciousness. Serve with quality crusty toast and devour immediately!
- Diabetics Note: There were no problems with this meal as far as my BGL’s went. I introduced the toast to ensure I had enough carbohydrates for the meal.
- So many variations of this could work. I really want to use leeks, whole garlic cloves and capsicum next time!