Moroccan Chicken and Chickpea Soup (Pressure Cooker)

Serves: 4
Time Under Pressure: 12 mins

Ingredients


  • 1 Large Red Onion, Chopped Finely
  • 1 Red Pepper, Sliced Finely
  • 2 Large Carrots, Chopped into Small Cubes
  • 2 Garlic Cloves, Finely Chopped
  • Half a Finger of Ginger, Finely Chopped
  • 2 tbsp Ras El Hanout
  • 1 tbsp Harissa Paste
  • 400g Tin Chopped Tomatoes
  • 750ml Vegetable and Chicken Stock Mixed
  • 400g Tin Chickpeas, Drained and Rinsed
  • 50g Dried Apricots, Chopped
  • 3 Frozen Chicken Breasts
  • 75g Cooked Couscous
  • Handful Roughly Chopped Coriander, to serve

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Quinoa Tabbouleh Lettuce boats

Serves: 4
Prep Time: 30 mins
Fridge Time: 30 mins

Ingredients


  • 1/2 cup of uncooked quinoa
  • 1 cup of vegetable stock
  • 1-2 large tomatoes finely chopped
  • 1/2 cucumber finely chopped
  • 1 large carrot cut into small sticks
  • 2 bunches of flat leaf parsley finely chopped
  • 15 mint leaves finely chopped with stems removed
  • 4 spring onions finely chopped
  • salt
  • lemon juice from 2 lemons
  • 4 tbsp extra virgin olive oil
  • 1 tbsp paprika
  • Romaine lettuce to serve

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Peperonata on Mixed Herb Polenta Bruschetta

Serves: 2 as a main or 4 as a side
Prep Time: 20 mins
Cook Time: 40 mins

Ingredients


Peperonata

  • 400g Chopped Tomatoes
  • 1 Large Red Pepper Sliced
  • 1 Large Orange Pepper Sliced
  • 1 Large Green Pepper Sliced
  • 1 Onion Thinly Sliced
  • 1 Clove of Garlic Crushed
  • 1 Bay Leaf
  • Salt, Pepper and Basil to season

Polenta Bruschetta

  • 500g Ready Made Polenta (or you can make you own)
  • Basil
  • Oregano
  • Paprika
  • Parsley
  • Black Pepper
  • 2tbsp Olive oil

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Vegetarian Mince Enchiladas

Serves: 4
Prep Time: 30 mins
Cook Time: 20 mins

Ingredients


 

  • 500g Quorn Mince (or any other mince substitute)
  • 1 Small to Medium Onion Finely Chopped
  • 340g Passata
  • Mix 100ml of water with 200ml of the Passata
  • 8 Corn Tortillas
  • 2 Teaspoons of Chilli Powder, Oregano and Cumin
  • 200g Grated Mozzarella
  • 200g Mexicana Cheese
  • 2 Spring Onions Chopped
  • 150g Pre Cooked Sweetcorn
  • 2 Peppers sliced
  • Salt and Pepper to taste

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