Tamara Aharoni prepares a vegetable casserole with chickpeas (Gilad from Mannheim)
Cauldron time has arrived, but this does not necessarily mean that the cauldron must be filled with meat or chicken as we are used to thinking.
Tamara Aharoni spoils us with an autumn recipe for a vegan and so colorful casserole.
Into the pot go vegetables such as beets, carrots, leeks and scallions along with soft and delicious hummus grains and also celery, ginger, garlic and onions seasoned with maple and pomegranate concentrate.
A cauldron that is just right for cool days like these - on the one hand it warms and comforts and on the other hand it doesn't weigh you down.
Tamara's cooking tip:
First, cook the chickpeas with the onion, celery, and ginger until they are soft and tender, and only then add the vegetables to the pot so that they will cook, but not become "mushy."
Vegan casserole with root vegetables and chickpeas (photo: Alon Masika, styling: Yael Magen)
Ingredients
¼ cup olive oil
1 onion
3 stalks of celery
3 cm of fresh ginger
4 cloves of garlic
1 tablespoon whole cumin seeds
Chickpeas - soaked for 12 hours
1 leek
3 carrots
3 beets
1 Delorit
3 tablespoons of pomegranate concentrate
2 tablespoons of maple syrup
Salt
Ground black pepper
water
To submit:
White Rice
1 handful of pomegranate seeds (optional)
1 handful of whole coriander leaves
For the conversion table click here >
Preparation
How do you make a casserole of root vegetables and chickpeas?
1 Roughly chop the onion and celery stalks.
Peel and finely chop the garlic and ginger.
2 Heat the oil in a wide flat pot and when the oil is hot, add onion, celery, garlic, ginger and cumin seeds.
Stir fry for minutes.
3 Strain the chickpeas from the soaking liquid, add to the pot and mix.
4 Pour water up to a height of 1 cm above the chickpeas. Bring to a boil, cover the pot, lower the flame and cook for about 2-3 hours until the chickpeas soften.
5 In the meantime, prepare the vegetables: peel the vegetables and cut them into 5-6 cm pieces. When the hummus is soft, add the cut vegetables, and season with maple syrup, pomegranate concentrate, salt and pepper.
6 At this point, the water should reach up to cover the vegetables, if there is not enough liquid, add a little more water, mix and bring to a boil.
7 Transfer to a low heat and cook for about 30 minutes until the vegetables are soft but not mushy.
8 Before serving, sprinkle pomegranate seeds and coriander on top and serve with white rice.
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Food
Family Meal
Tags
recipe
Hummus
cauldron
vegetables
