chickpeas, "chickin" & parsnip casserole
various root vegetables in a rich umami laden sauce, and cooked off in the oven as the name imples.
Equipment
- 1 large mediteranean casserole or sauteuse
Ingredients
- 400 g red onion can use standard yellow
- 40 g garlic
- 500 g parsnips
- 250 g carrots
- 1 cube unami stock Kallo are best
- 1 cube onion stock Kallo are best
- 1 teasp garlic powder rounded
- 1 teasp onion powder rounded
- 250 g frozen or tinned chick peas
- 400 g can of chopped plum tomatoes
- 3 teasps olive tapenade good sized rounded spoons
- 2 teasps chipotle paste
- 300 g chesnut mushrooms
- 120 g pitted olives kalamat are best, but black will do
- 250 g chickin pieces vbites or can use tempeh
- 180 g cooked shelled chestnuts Merchant Gourmet are good
- 150 g pack of cheatin' bacon or similar Vbites cheatin bacon is good too
- 1 tbsp herbes de provence heaped
- 1 teasp yeast extract natex low salt version is good
- 1 teasp veg stock powder Marigold is good
- 700 g boiling water weigh into the kettle
- 50 g olive oil just use enough....... though
Instructions
- Peel onions & cut into slender crescents or slices lengthways.
- begin sauteeing in a generous amount of olive oil on a low heat in a large oven proof casserole. I like the Le Creuset stainless steel sauteuse, but any will do.
- Peel & slice the garlic & add to the pan and let them soften along with the onions.
- Meanwhile cook a whole packet of “cheatin bacon” or similar on a griddle – 2mins on side one, and 1 min on side 2 between on medium heat. Set aside to cool.
- Cut up the parsnip into smallish (2cm) pieces and add to mix in the pan.
- Cut up the carrot into smallish (2cm) pieces and add to the pan.
- Wash and roughly slice the mushrooms and after 5 minutes or so add them – then continue to sauté on low for about 15 mins.
- Add a heaped tablespoon of herbs de Provence.
- Keep stirring the onions and other veg etc until the onions are soft and sweet and parsnip is starting to brown.
- Set the oven at 160C - so it will be ready when needed.
- Cut the now cooled “plant bacon” into short pieces and set aside.
- Add the can of tomatoes, chickpeas and various stock items and water to the pan and bring to a simmer.
- Then add the bacon and put in oven for 45 mins total.
- add in the kalamat (or other) black olives
- After 30 mins or so add the Quorn/Vbites/tempeh and continue cooking until the end. The vegan Quorn goes mushy if you overcook it – hence putting it in later. Another option is Granose mock duck.
- The main thing is to get the liquid content right so that it’s thick, but not too thick. It’s a delicate balance. Easier to have it too thick and then add a bit of liquid, than have it too thin.
- Great with polenta, baked potato, wholemeal cous cous, or long grain brown rice
Tried this recipe?Let us know how it was!