Friday, 3 January 2014
Greek(ish) chickpea casserole, cabbage and leek and lemon rice
To start, I put the rice on - then started the leeks for the cabbage bit, then the onion for the chickpea casserole - and with juggling in between pots the whole thing was on the table in 30 minutes.
1. Put basmati rice into cast iron pot, grate on zest of 1 lemon, add juice of I/2 lemon and pinch of salt.
2. Add water to 1 inch above surface of rice - bring to boil on the hob.
3. Put lid on pot and transfer to oven, it will be ready in about 20 minutes (or when you are).
Leek and cabbage in yoghurt
1 leek, sliced and washed
1/2 cabbage, shredded
1/2 glass white wine
sprinkle of thyme
1 bay leaf
1. Sweat leek in olive oil, add crushed garlic when soft.
2. Add shredded cabbage, stir in - add the thyme, bay leaf and wine. Cover and simmer (add water if it looks like it might catch).
3. When all cooked, turn the heat off and let it cool down slightly - then stir in 2 tbsps good greek yogurt.
(don't add yogurt and it is vegan and lactose free)
Red pepper and chickpea casserole
10 black olives
1 red pepper
tin of chickpeas
tin of chopped tomatoes
1. Sweat chopped onion in olive oil. Add chopped pepper and crushed garlic when onion is soft, cook for about 5 minutes.
2. Stir in herbs and garlic, add drained tin of chickpeas. Warm through on medium heat.
3. Tip in tomatoes, simmer. Serve when you are ready.
There was loads - I think it would easily have served 6.
Price per portion: 70p - ish. lemon 15p, leek 20p, cabbage 40p, pepper 70p, chickpeas 50p, tomatoes 35p, extras £2 altogether (?guessing because I buy oil, rice, yogurt, olives etc in bulk - of you use them all they're cheap, to buy in small volumes they are more expensive).