cooking with nothing

creating tasty food with limitations

Chickpea ‘hash’ with Asian slaw and zucchini pickle

With plenty of tasty components to tuck into, this delicious, gluten-free, vegan treat surely can’t also be high in fibre and low in fat? Why yes it can…

Feel free to just cook one of the elements if you like; you could serve the hash in cups of crispy lettuce. It may look like a daunting list of ingredients but most of them are double-ups between the different parts of the meal! Be prepared… you’ll need to prep the pickle overnight. While you’re at it, make sure you soak your chickpeas, too!

Serves four

For the hash:

  • 1 ½ cups x cooked chickpeas
  • 1 x red onion, finely chopped
  • 1 x carrot, peeled and grated
  • ½ x zucchini, grated
  • 1 x 2-cm piece of root ginger, grated
  • 1 x garlic clove, crushed
  • ½ tsp x ground cinnamon
  • 1 tsp x garam masala
  • ½ cup x fresh coriander, finely chopped
  • 1 x lemon, zested
  • Salt and pepper, to season

For  the slaw:

  • 2 cups x thinly shredded cabbage (a mix of green and purple is best)
  • 1 x small carrot, peeled and grated
  • ½ x red onion, thinly sliced
  • 4 TBSP x extra virgin olive oil
  • 1 TBSP x apple cider vinegar/lemon juice
  • 1 tsp x unpasteurized honey/maple syrup/brown rice syrup
  • ½ tsp x mustard seeds
  • ½ tsp x coriander seeds
  • A pinch of cumin
  • A small handful of fresh coriander, finely chopped

For the pickle:

  • 1 cup x chopped, unpeeled zucchini/courgette
  • ½ cup x chopped onion
  • ¼ x red capsicum/bell pepper, chopped
  • 1 x green chilli, chopped (optional)
  • 1 tsp x sea salt
  • 1/3 cup x brown rice syrup
  • ¼ cup x apple cider vinegar
  • ½ tsp x mustard seeds
  • A pinch of nutmeg
  • Pepper to season

First, prep the pickle as it needs to sit overnight. Combine the zucchini, onion, pepper, chilli and salt. Stir well and chill overnight. The next day, rinse thoroughly, then drain.

Combine remaining ingredients in a saucepan and bring to the boil. Add zucchini mixture and simmer for 10 minutes. Allow to cool while you make the rest of the meal, and check the seasoning before serving.

For the hash, mash the chickpeas in a large bowl. Add a dash of olive oil to a frying pan on a medium heat. Gently fry the onion until translucent, then add the grated carrot, zucchini, ginger and garlic. Cook for a few minutes until the veges begin to soften. Sprinkle the cinnamon and garam masala over top, then cook for a few more minutes until fragrant. Combine with the chickpea mixture, fresh coriander and lemon zest, then season well. If you want the mixture to be a bit finer, you can blitz it all in a food processor. 

For the slaw, pour the seeds into a dry frying pan and cook on a low heat until they begin to pop. Combine all the fresh ingredients. Crush the seeds lightly with a mortar and pestle, then add to a small jug with the liquids and cumin. Stir to combine, then pour over the salad and toss to coat.

Arrange the hash and slaw on a plate, drizzle the relish over top, then serve. 

  1. cookingwithnothing posted this
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