- 1tbs olive oil
- 2 Onions, sliced
- 1 clove of garlic, finely chopped
- 1 tomato, deseeded and chopped
- 200-400g tinned chickpeas (rinsed)
- 1tbs fresh coriander, chopped
- 4 eggs at room temperature,
- Salt and pepper to season
- Serves 4 for lunch or 2-3 for main meal
Tuesday, 12 April 2016
I’m certainly creating a lot of vegetarian dishes these days. Not easy to keep making meat dishes when living with a veggie flat mate, whom I frequently cook for, as mentioned in a previous post. This is yet another simple dish, which is
I have done this recipe several times and each time I’ve used different amounts of chickpeas and I prefer about 300g, but I leave it up to you. If you like the taste more of the egg in your frittata, then use less chickpeas and vis a versa.
Also I have found that adding a bit more salt, then I would normally add, as it’s brings out the flavour of the egg.
The frying pan will be going under the grill, so please ensure that it is heat resistant
Crack the eggs into a bowl and mix together until a nice golden colour, add salt and pepper to season.
Heat the oil into a frying pan and add the onions. Cook the onions until they turn a nice golden brown colour, be careful not to burn. This can take between 10-15 minutes.
Add the finely chopped garlic and cook for five minutes, occasionally stirring as not to burn the garlic.
Add the deseeded tomato, chickpeas and coriander and stir until mixed together.
Pour in the egg mixture and quickly stir together. Once mixed together leave to cook for 5 minutes, ensuring the bottom doesn’t burn.
Then place the frying pan in to a pre-heated grill and cook for another 5 minutes or until the top is firm, again ensuring it doesn’t burn.
Wednesday, 6 April 2016
My flat mate, whom I often cook for has become a vegetarian and is nagging me to become one again. I was a vegetarian for 12 years but gave it up due to health issues. As a “veggie” I use to do a lot of dishes, but this is one of my favourite and one of the easiest veggie dishes. Although this time I did add some chilli to give it an extra dimension, but if you don’t like your food spicy, then you can just leave out.
You can actually use any vegetables; the list below are ones I used on the last occasion I made this meal. I like my vegetable to be firm and have a bite, but if you like them to be softer then cook in the sauce for an extra 10 minutes.
I am also using Wholewheat pasta as it’s a healthier option, but you can use white pasta. You can also use fusilli instead of penne pasta.
- · 1tbl olive oil
- · 1 large onion, sliced
- · 2 cloves of garlic, finely chopped
- · 1 chilli, seeds included (optional)
- · 1 large carrot, diced
- · 1 green pepper (bell), diced
- · 1 celery, diced
- · 1 large courgette, diced
- · 4 closed cap mushrooms, cut in quarters
- · 4 broccoli florets (cut into smaller pieces)
- · 1 400g tin tomates
- · 1tsb mixed herbs
- · Half a vegetable stock cube
- · 225g Wholewheat penne pasta
- · 75g grated cheese
- · Salt and pepper to season
- · Serves 3-4
Heat up the oven until 180c/350f/Gas 4
Add the olive oil to a pan and gently heat. Add the sliced onion and cook for 4 – 5 minutes, ensuring they don’t burn
Add the garlic and chilli (if you decide to use) and stir into the onions and cook for another 2 minutes. Again ensuring that they don’t burn
Then add the harder vegetables, diced carrots, peppers and celery, stir into the onions and garlic mixture and cook for 4-5 minutes.
Add the courgette, mushrooms and broccoli florets stirring into the other vegetables.
After a couple of minutes add the tinned tomatoes, herbs and crumble in the vegetable stock. Bring to a gentle boil and leave for 10 minutes. Season to taste.
When the pasta is cooked, place into a casserole dish and stir in the vegetables mixture. Sprinkle the grated cheese onto the top and place in the oven for 10-15 minutes, until the cheese has melted.