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Chickpea and Tahini Casserole
Ingredients
Bunch of spring onions trimmed and sliced
2 medium carrots, peeled and thinly sliced
1 red pepper, cored, seeded and sliced
2 young parsnips peeled and cut into chunks
1 tbsp olive oil
8oz(225g) cooked chick peas
1x14oz (395g) can tomatoes
handful of fresh parsley sprigs
2 tablespoons Tahini
sea salt
freshly milled black pepper
Method
Put the spring onions, carrots, red pepper and parsnips into a microwave safe casserole or large bowl.
Stir the oil into the vegetables, cover tightly and cook on full power for 10 minutes, stirring occasionally.
Add the chickpeas, tomatoes and their juice and all the other ingredients, seasoning lightly with salt and
pepper. Pour in ½ pint boiling water. Cover and cook on full power for 20 minutes or until the vegetables
are tender. Add additional salt and pepper if required.
Curried Bean Medley
Ingredients
3oz (85g) shallots, peeled and finely chopped
1 tbsp vegetable oil
3 tbsp garam masala
1 tsp grated ginger root
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