Possibly one of the most welcomed Monday night 'leftover meals' I could ask for. After a long day it was so comforting to know I had made bulk on Sunday to tide me over the first day of the week working full time with my husband away. I'm discovering that the challenge of this gig is not really about logistics, it's about emotionally supporting myself, so that comes in the way of eating as well as I can to really nourish myself to get through another 20 hour day. This meal is a sort of accident but the flavours work so well together, so I have broken it down into the 3 main elements, then threw a handful of almonds on top, why... just because.
The Leeks. The Roast Veg. The Roast Chick Peas.
- 3 leeks, washed and chopped up - sliced
- Worcestershire sauce
- salt / pepper
- mint sauce - the kind you get in a jar
- tin of chopped tomatoes
- teaspoon of tomato puree / paste
- water / veg stock - enough to fill your chopped tomato tin
warm some olive oil in a pan, add the leeks, add some salt. Let them saute for about 5 mins on a medium heat, you want them to go all green and juicy, not burnt and cooked just so all the water comes out and they look tender. Then add a generous dash of Worcestershire sauce, let simmer another minute or two. Add pepper and a can of chopped tomatoes, add a can filled with water or veg stock so all the leeks are covered with liquid, then stir in a spoon of tomatoes paste / puree. Let simmer for about 10 - 20 mins depending on how reduced you like your sauce, add more salt if required. Once cooked to your liking add a teaspoon of mint sauce / jelly through the mix, it makes it super yum! Serve on a bed of brown rice topped with some nuts. It's literally perfection.
- aubergine / egg plant
- red onion
- yellow and orange peppers
Roughly chop, put on a baking tray with some olive oil, salt and roast in an oven for about 30 mins or until golden. I like to leave it in there till the peppers are almost burnt it adds such a great flavour.
- can of chick peas drained and rinsed
- garlic salt
- olive oil
Put your chickpeas in a bowl, coat in olive oil, add the spices above until you get the taste you like - you can literally add ANY spice combination to these. Put in the oven to roast with your veggies on a separate tray for only 10 - 15 mins. Take out and eat warm or cool. They are such a yummy snack or great addition to any dish.