Chickpea Dumplings

This is another one that was inspired by a recipe in Vegetarian Living. It was simple and healthy, but I think next time it needs even more oomph.

Ingredients:
2 onions
oil
1 tbsp coriander
2 tsp mint
2 tins or packages chickpeas
1¼ cups oats
1 egg
1 package tomato passata
50 g soy beans
1 tsp horseradish

Instructions:
1. Dice the onions and fry them in oil with the herbs.
2. Mix them in a food processor with the chickpeas, then mix in the oats and egg.
3. Shape the chickpea mixture into balls and fry in oil.
4. Meanwhile, warm the passata, soy beans, and horseradish together.
5. After frying the dumplings for a few minutes on each side, bake them in the oven for an additional 5-10 minutes at 200 C.
6. Serve the dumplings topped with the tomato sauce.

Carrot and Butterbean Soup

I thought a soup of carrots and butterbeans would be a soothing meal, but alas I made it much too spicy for M’s taste, and she ended up eating oatmeal instead. So I ate lots of soup the next day! Without the chilli, however, it works for all tastes.

Ingredients:
1 onion
oil
agave or sugar
6-8 carrots
vegetable stock cube
about 600 ml water
1 container butterbeans
chilli pepper, to taste
Greek yogurt

Instructions:
1. Dice the onion and fry it lightly in oil and agave or sugar.
2. Peel and slice the carrots into coins, then add them to the onion. Add the stock cube and water and boil.
3. Add the butterbeans and chilli pepper or other seasonings (coriander, parsley, black pepper) to taste.
4. Puree and serve with dollops of Greek yogurt.

Mediterranean Casserole with Tofu

I had tofu that needed to be used, so when I read about a Provencal casserole with aubergine and chickpeas, I decided to combine that with my tofu. I also added a handful of cherry tomatoes, some pitted Kalamata olives, and garlic. I cooked it all in one dish in the oven, then served it with thick Greek yogurt and a garlic baguette. It was a fast and filling meal with a nice Mediterranean flavour.

Ingredients:
1 aubergine
olive oil
sea salt
2-3 garlic cloves
handful of cherry tomatoes (6-8)
handful of pitted black olives (4-6)
1 tin chickpeas
1 container tofu (I had marinated tofu, but this would be fine with plain as well)
Greek yogurt and garlic baguette to serve with the casserole

Instructions:
1. Wash and chop the aubergine into matchsticks. Toss the aubergine in oil, sprinkle with salt, and roast it in an oven-safe casserole dish for 15 minutes at 210 C.
2. Meanwhile, chop the garlic, tomatoes, and olives. Add them to the aubergine. Drain and add the chickpeas, and chop then add the tofu. Stir all the ingredients together and add more oil.
3. Cook for another 15 minutes at 200 C.
4. Serve with yogurt and garlic baguette.