CHICKPEA AND LENTIL BURRITOS
INGREDIENTS
(serves 6)
CURRY:
1tbsp olive oil
1 small onion, diced
3 garlic cloves, crushed
1 tbsp fresh ginger, peeled&grated
1/2 tsp chilli flakes
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/2 tsp mustard powder
2tsp tumeric
1tsp garam masala
200g red lentils
1 tin tomatoes
2 tins chickpeas
1 carton oat cream (I use Oatly)
2 cups veg stock
salt&pepper to taste
CAJUN RICE:
300g rice ( I use long-grain brown)
600g water
1tsp paprika
1/2tsp garlic powder
1tsp tumeric
1tsp dried thyme
salt&pepper to taste
HOT SAUCE:
3 fresh tomatoes
1 red pepper
2 tbsp olive oil
1tsp dried thyme
1tsp dried oregano
1tsp paprika
1tsp chilli powder
handful fresh basil leaves
salt&pepper to taste
MINT DRESSING:
1tbsp vegan mayo (I use Hellmans)
1tbsp oat cream (I use Oatly)
1tsp dried mint
squeeze of lemon juice
pepper to taste
FLATBREADS:
260g strong white bread flour
7g active dried yeast
2 cloves garlic, crushed
Fresh rosemary&thyme
2tsp light brown sugar
1tsp salt
15ml olive oil
180ml warm water
1tbsp butter/butter alternative, melted
METHOD
1. Heat the oil over medium heat and cook onion until soft and transparent. Add the garlic, ginger and chilli and cook for a further minute.
2. Add the cumin, coriander, mustard powder, tumeric and garam masala and cook for another 20-30 seconds.
3. Blitz the tomatoes with a blender and add to your onions and spices along with the oat cream and veg stock. Simmer for a couple of minutes.
4. Add the lentils and chickpeas, along with seasoning.
5. Let this simmer for around 20minutes, the curry should thicken but you don't want it to dry out. If it's ready before everything else just cover with foil and place in the oven to keep warm on low heat.
1. Place rice, water and spices in a large pan over a medium heat.
2. Keep a lid on the pan, the rice will take around 20mins to absorb all the water but keep checking on it. When the water has all absorbed the rice should be done. (Watch for it burning to the bottom of the pan! You're better left with a tiny bit of water in the bottom than burnt rice)
1. Roast the tomatoes and pepper with all other ingredients on high in the oven for around 25mins.
2. When the tomatoes and pepper are roasted let them cool and then blitz, for a homemade hot sauce!
1. Mix everything together with a hand-whisk and there you go!
1. Mix the flour, yeast, garlic, herbs, sugar and salt in a large mixing bowl.
2. Gradually add the oil and water, kneading to form a dough.
3. Knead until you have a smooth dough (4-5mins).
4. Prove for an hour or until the dough has doubled in size.
5. Split the dough into 6 balls and roll thin with a rolling pin.
6. Heat a large skillet pan until very hot and able to cook the dough immediately. Drop the flatbreads in, allowing around 1 minute per side. They should be charred but not burnt.
7. Brush with butter or butter alternative.
TOP
TIP
IF IT'S NOT ALL READY AT THE SAME TIME, DON'T WORRY!
JUST PLACE IN THE OVEN ON LOW, COVERED WITH TIN FOIL.
