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27 January 2015

Roasted Chickpea & Sun Dried Tomato Rice Bowl

Serves: 2
Time: 25-30 mins


Roasted Chickpea  & Sun Dried Tomato Rice Bowl 

This week so far has definitely been a good one, I'm sharing a house with friends from my course next year and yesterday we finally put our deposits down, it's a brilliant house in a great location about half a mile from the beach and 1 mile from the town center, to say I'm excited about next year is an understatement, especially when 4/6 of us living together are veggie or vegan, the food in our house is going to be unreal!
Roasted Chickpea  & Sun Dried Tomato Rice Bowl 

This next recipe is one of the best I've had for a while; lemon & herb roasted chickpeas and sweet potato with sun dried tomato rice and crispy roasted lemony kale - it's wholesome, delicious and will leave you feeling mildly euphoric. The chickpeas are roasted to a firmer texture with an intense flavour from the seasoning and my current housemates absolutely loved them, they couldn't stop eating the chickpeas straight of the baking tray and they're serious meat eaters, this recipe is definitely a success! The kale is roasted to be crispy but not quite kale chips, adding a great texture to the dish and may just be my new favourite way to enjoy it. This dish is not only hearty and wholesome, but wont break your budget either, perfect for a student!
Roasted Chickpea & Sun Dried Tomato Rice Bowl 

Roasted Chickpea  & Sun Dried Tomato Rice Bowl 

Roasted Chickpea  & Sun Dried Tomato Rice Bowl 


You'll need:

  • 2 roasting trays
  • Frying pan
  • Chopping board
  • Knife

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 2/3 cup rice, rinsed
  • 1/2 bag kale, washed
  • 1 sweet potato
  • 4-5 sun dried tomatoes, chopped into small pieces
  • 1 red onion
  • 2 garlic cloves
  • 1/2 stock cube
  • 3 cups water
  • 2 tbsp balsamic vinegar
  • 1 lemon
  • Olive oil
  • 1-2 tsp dried basil
  • 1-2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1/4 tsp smoked paprika
  • salt & pepper

Method:

  1. Preheat the oven to 200°C.
  2. Dice the onion & finely chop the garlic and transfer to the frying pan with a dash of oil from the tomatoes, fry for a couple of minutes before adding the stock, water balsamic vinegar and sun dried tomato pieces. Simmer on a medium heat for 25 mintes, reducing the heat when most of the water has been absorbed
  3. Next, chop the sweet potato into roughly 1cm cubes and spread out on half the baking tray, spread the chickpeas out on the other half, coat in a drizzle of olive oil and the juice of half the lemon, stir together before sprinkling over the herbs, spices & salt & pepper, roast for 20 minutes, mixing together half way through.
  4. Spread the kale out on the second baking tray, drizzle over a tsp of olive oil & juice of half a lemon, season with a pinch of salt and place in the oven after the potatoes and chickpeas have been cooking for 10 minutes. Check the kale to make sure it isn't burning every few minutes - it should wilt first before going crispy and can burn quite easily. 
  5. Serve all the elements up and thoroughly enjoy this delicious goodness! Cassidy xx
Roasted Chickpea & Sun Dried Tomato Rice Bowl