Roasted harissa vegetables with kale & ginger pilaf
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This dish is made of roasted vegetables that are flavoured with harissa, a North African chili pepper paste. The vegetables are served over a bed of kale and ginger pilaf.
Why you should make it: This dish is healthy, flavourful, and easy to make. The harissa gives the vegetables a spicy kick, while the kale and ginger add a delicious flavour to the pilaf.
Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 can chickpeas, drained and rinsed
1 can diced tomatoes, undrained
1 cup water
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1 package (10 ounces/280 grams) frozen chopped kale, thawed and drained
1 cup long-grain rice
2 cups vegetable broth
1/4 cup lemon juice
Instructions:
1. Preheat the oven to 190 degrees Celsius.
2. In a large pot or Dutch oven, heat the oil over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Stir in the ginger, cumin, coriander, chili powder, cinnamon, and cloves and cook for 1 minute.
5. Add the chickpeas, tomatoes, water, tomato paste, salt, and pepper and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes.
7. Stir in the kale and cook for 5 minutes.
8. Meanwhile, in a medium saucepan, bring the rice, broth, and lemon juice to a boil.
9. Reduce the heat to low and simmer for 20 minutes, or until the rice is cooked.
10. To assemble the dish, spoon the rice onto a serving platter and top with the stew.
How make it extra special:
1. For more heat, try adding additional chili powder or ground chili peppers to the stew.
2. Top the dish with a dollop of vegan yogurt or sour cream.
3. Garnish with fresh herbs or a sprinkle of paprika before serving.
Why you should make it: This dish is healthy, flavourful, and easy to make. The harissa gives the vegetables a spicy kick, while the kale and ginger add a delicious flavour to the pilaf.
This exotic dish is as delicious as it is healthy. Image source: OpenAI
Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 can chickpeas, drained and rinsed
1 can diced tomatoes, undrained
1 cup water
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1 package (10 ounces/280 grams) frozen chopped kale, thawed and drained
1 cup long-grain rice
2 cups vegetable broth
1/4 cup lemon juice
Instructions:
1. Preheat the oven to 190 degrees Celsius.
2. In a large pot or Dutch oven, heat the oil over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Stir in the ginger, cumin, coriander, chili powder, cinnamon, and cloves and cook for 1 minute.
5. Add the chickpeas, tomatoes, water, tomato paste, salt, and pepper and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes.
7. Stir in the kale and cook for 5 minutes.
8. Meanwhile, in a medium saucepan, bring the rice, broth, and lemon juice to a boil.
9. Reduce the heat to low and simmer for 20 minutes, or until the rice is cooked.
10. To assemble the dish, spoon the rice onto a serving platter and top with the stew.
How make it extra special:
1. For more heat, try adding additional chili powder or ground chili peppers to the stew.
2. Top the dish with a dollop of vegan yogurt or sour cream.
3. Garnish with fresh herbs or a sprinkle of paprika before serving.
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