Roasted Chickpea and Sweet Potato Salad Wraps (v)

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This dish was inspired by Jamie Oliver and created due to a surfeit of bagged salad in the fridge. It’s so simple to make but utterly delicious and the leftovers make for a perfect lunch.

For six wraps you need

  • 1 pack wraps (we used Waitrose seeded)
  • 1 tin chickpeas, drained
  • 2 tsp harissa paste
  • 1 jar pitted black olives
  • 2 sweet potatoes, diced
  • 1 tbsp olive oil
  • salt and pepper
  • 1 bag salad leaves
  • 2 red onions, thinly sliced
  • 2 oranges, cut into segments
  • 2 fat red chillies, sliced
  • 1 avocado, cut into chunks
  • handful cherry tomatoes, halved
  • 1 tbsp red wine vinegar
  1. Begin by tossing the sweet potato in the oil and salt and pepper. Place on a baking tray ready for roasting in a hot (200 degree) oven.
  2. Toss the chickpeas and olives in the harissa. Also place on a baking tray. Bake both the trays for about 20 mins until the sweet potato is soft and starting to crisp, the olives have shrivelled a little and the chickpeas are crunchy.
  3. Meanwhile prepare the salad by layering up everything else apart from the wraps on a large serving platter. Drizzle with the red wine vinegar. TBH this on it’s own would be good but I wanted to add some more carbs and protein.

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4. Once the potatoes, chickpeas and olives are done, tip over the salad and load onto a wrap. Serve with as much extra chilli sauce as you dare. So delicious, and so healthy too. Yuuuuuuuum 🙂

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Potato and Carrot Tagine with Chickpeas and Peas (v)

IMG_6680Q: What do you do when you want something quick and tasty for dinner but haven’t got much left in the house?
A: Make a tagine!

This recipe has become a staple go to in the lean mid week evenings when I’ve not got a lot of time to get dinner on the table after work, and the veg cupboard is looking decidedly sad and bare. It’s delicious, nutritious and a doddle to make.

For 4-6 portions you need

  • 1 tbsp oil
  • 2 onions, sliced
  • 8 new potatoes, scrubbed but not peeled
  • 2 carrots, cut into chunks
  • 2″ ginger, grated
  • 4 cloves garlic, roughly chopped
  • 2 chillies, sliced
  • 2 tsp tumeric
  • 1 tsp each whole coriander & whole cumin
  • 800ml vegetable stock
  • 1 tin chickpeas, drained
  • 1 cup frozen petit pois
  • 1.5 cups couscous with 3 cups vegetable stock to rehydrate

Begin by sauteeing the onions in the oil for about 5 mins. Add the ginger, garlic, chillies, tumeric, cumin and coriander and fry for a further 2-3 mins.

Add the potatoes and carrots and cover with the stock. Bring to the boil and cover with a lid. Simmer for 15 mins. Add the chickpeas and simmer for a further 10-15 mins depending on how well done the potatoes are. Meanwhile pour the boiling stock over the cous cous and leave to absorb.

Add the peas for the final 2 mins of cooking. Serve with cous cous and a smug smile on yer face.

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