As snow falls over
Britain (in many places, here I only saw about 5 snow flakes), it's
suitable to post a warming winter dish. For the life of me I couldn't
decide whether to call this dish a soup or a stew, so I went for a
hotpot in the end. This dish can be a little bit of all of them, but
I do find that it's a nice mid-winter dish. I haven't published too
many soup or stew recipes here lately, but the other day I had the
idea for this dish. It's cheap and easy to make and it tastes lovely
and savoury in all its simplicity.
This is yet
another vegan dish. Although I didn't commit to Veganuary, I have
noticed that I've been cooking amazingly many vegan dishes this
month. For me it's probably better not to be “forced” to eat
vegan, then I do it quite voluntarily and almost without noticing.
Don't get me wrong, there has been a lot of cheese, hot chocolate
etc., so I haven't changed my ways.
Ingredients
2 parsnips
2 carrots
3 tbsp olive oil
1 tsp thyme
2 shallots
3 garlic cloves
1 cup cooked
chickpeas
1 l water
1 vegetable stock
cube
Salt and pepper to
taste
Fresh coriander
leaves
Method
Peel and chop the
parsnips and carrots into cubes. Brush them with olive oil, sprinkle
thyme on them and roast in the oven until done with roasting marks.
Chop the shallots
and garlic finely and cook them in a saucepan in olive oil until
soft. Add the cooked chickpeas to the pan and shortly after that, the
water and vegetable stock cube.
Let simmer for a
while and just towards the end, add the roasted root vegetables and
season the hotpot.
Serve warm, maybe
with a slice of bread.
Your VegHog
love your serving bowl - looks just right for a hotpot - lovely warming dish
ReplyDeleteThank you Johanna! The dish is quite basic, but sometimes good, and I also like this bowl very much. Have a good weekend!
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