Welcome to my first blog post EVER!!
Tonight I thought I'd rise to the occasion & share a savoury recipe with you, which- if you follow me on instagram -you know I hardly ever do...
GARLICKY BAKED POTATOES W/ ROASTED CHICKPEAS ON A BED OF... a BUNCH of good stuff, basically!
(just to cut it short)
VEGAN, GF & SOMEWHAT HEALTHY
- 2 potatoes
- 2 cloves of garlic
- 2tbsp of olive oil
- 1/2 can of chickpeas, rinsed and stuff
- 2dl or right below 1 cup of brown rice
- Vegetables (it really is that simple)
- Red lentils
- Curry powder + NOOCH (or any other spices)
- A splash of coconut milk
Do I even need to tell you that you can skip/add anything & whatever to your liking...?
a) Start by cutting thin slices into your potatoes. Aim to cut about 3/4 potato-depth deep... Squeeze the juicy part out of them garlic cloves onto your potatoes & drizzle over with some olive oil and a sprinkle of salt. You can go as wild & crazy on the toppings as you want, but just for the record; I use one garlic clove + 1 tbsp of olive oil for each potato. Plus a heck load of salt. 'Cause I'm salty like that.
b) Take your chickpeas and roll them in whatever spices you want (I like to use chili powder). Put them in the oven alongside the potatoes at 200° C or 400° Fahrenheit for 40 - 60 minutes (depending on size of the potatoes & desired crunchiness of the chickpeas). Make sure to check in between so nothing gets burnt. That would be very sad.
c) This is the perfect time to start cooking your brown rice, according to the instructions found on the package (usually on low heat with twice the amount of water, for 30 - 40 minutes or until water is gone) & preparing your curry. To make this, start by sautéing your vegetables in either a little bit of oil or water (I always do it with water and it works perfectly fine!). This particular time I used a diced onion, chopped red and yellow peppers, as well as a frozen mix of spring vegetables consisting of peas, carrots, green beans, cauliflower... Add in your spices and a splash or two (or three) of coconut milk. In the last ten minutes of cooking you can add some red lentils. This is especially appreciated when there's still some water left in the pan that the vegetables weren't able to absorb (in other words; When you fucked up the water-to-vegetable ratio. It happens to everyone, you can admit it...).
ALL parts of this dish will be ready to serve more or less at the same time: Don't you just love when that happens?
If you end up trying the recipe I would love to hear how it went & if you have any remaining questions: PLEASE don't hesitate to ask!
Much love, Ari@ne ; )