coconut courgette chickpea bowl
A beautiful bowl that’s warming, spiced up and delicious to have on a cold evening or as a quick lunch. The courgette is a brilliant topper, I also love swapping it for Tenderstem broccoli if you fancy that.
It’s not in the book but it’s a beautiful 20 minute recipe nevertheless👀 but if you wanted to see dishes like this in a book, then get mine for the banter.
SERVES 2 PEOPLE
5 min prep + 15 min cooking = 20 minutes
INGREDIENTS:
1 medium sized courgette
2 tsp cumin (one for courgette)1 onion
2 garlic cloves
2 cm ginger
1 tsp turmeric
1 tsp cinnamon
1 tsp fennel seeds
1 tin coconut milk
1 tin chickpeas
2 tbsp dark soy sauce
1 tbsp rice wine vinegar
1 tsp agave
Serve with dessicated coconut, fresh mint, lime juice, and chilli oil
METHOD:
Turn that oven on to 200°C (or 180°C fan) babe.
Chop your courgette (or your American zucchini) into discs, then pop into a roasting tray. Drizzle in about two tablespoons of olive oil, then rub in a teaspoon of the cumin, salt and pepper into the courgette discs. Roast for 15 mins.
Peel and chop up your onion and garlic into a nice dice (small pieces), and grate your ginger (you can leave the skin on don’t worry). Fry in a large frying pan on a medium heat with a tablespoon of oil, until golden and softened. Then add in the rest of the cumin, cinnamon, fennel seeds and turmeric.
Once you smell the spices (after a minute of cooking), muddle in the coconut milk, soy sauce, rice wine vinegar and agave. Drain the chickpeas tin too and shove those in. Let everything bubble together for a few minutes until the coconut milk has reduced and becomes lush and creamy.
Serve this in a bowl (you could also serve it on a bed of cooked rice) with the roasted courgette discs, dessicated coconut, chilli oil, some of the fresh mint and a good squeeze of lime juice.
Eat it babes. You earned it.