VEGAN MAIN COURSE: quinoa with roasted vegetables and crispy chickpeas

This is part of my 3-course dinner series, where I show you the vegan 3-course dinner I cooked my parents. My parents are not vegan, but trough my cooking I like to show them that you can eat delicious vegan things!

See my starter, crispy baked veggie spring rolls here: VEGAN STARTER: crispy baked vegetable spring rolls

This dinner is very easy to throw together when you have a dinner party, seeing that you can just put the vegetables and chickpeas in the oven and return to the table. It requires very little attention when it is cooking.

NOTE: I do have to note that I made this dish in a very large oven, which was 90 cm wide. This allowed me to roast the vegetables and the chickpeas next to each other. You have to roast them separately, otherwise the steam escaping from the vegetables will prevent the chickpeas crisping up. If you only have a smaller oven, you have to options:

  • Roasting them on two separate sheets on top of each other, flipping the trays halve way trough
  • Roasting the chickpeas earlier and serving them cold in stead of warm, this will also allow them to dry a bit extra

quinoa with roasted veg and crispy chickpeas 2.2

Ingredients for 4 people:

  • 200 grams of quinoa
  • ¼ tsp. of stock powder
  • 400 grams of canned chickpeas, drained and dried with a tea towel
  • 2 tsp. of ras el hanout or a different spice mix
  • One fennel bulb
  • Three pointed bell peppers, or one regular bell pepper
  • One small eggplant
  • 1-2 tbsp. of olive oil
  • A pinch of salt

 

Instructions:

  1. Start by preheating your oven to 225 degrees Celsius
  2. Cut up your vegetables and put them on one halve of your baking sheet (see note above if you don’t have a big baking sheet). Sprinkle the vegetables with the oil and salt
  3. Put your chickpeas on the other halve of the baking sheet
  4. Roast the vegetables and the chickpeas for 15-20 minutes, toss them and put them in for another 15-20 minutes
  5. While your vegetables are roasting in the oven for the last 15 minutes, start cooking your quinoa: bring 200 grams of quinoa with 640 mL of water and your stock powder in a pot, bring to a boil and simmer for 10 minutes, then drain
  6. Scoop ¼ of your quinoa on each of your plates, add the vegetables to one side
  7. Toss your chickpeas with your ras el hanout, then add ¼ of them to each of your plates
  8. Enjoy!

quinoa with roasted veg and crispy chickpeas.2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s