{"id":835,"date":"2020-06-09T15:00:08","date_gmt":"2020-06-09T03:00:08","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/greek-chickpea-loaded-kumara\/"},"modified":"2023-08-07T14:39:22","modified_gmt":"2023-08-07T02:39:22","slug":"greek-chickpea-loaded-kumara","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/06\/09\/greek-chickpea-loaded-kumara\/","title":{"rendered":"Greek Chickpea Loaded Kumara with Roasted Pepper & Walnut Sauce"},"content":{"rendered":"
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Greek Chickpea Loaded Kumara with Roasted Pepper & Walnut Sauce<\/h2>\n
This Greek Chickpea Loaded Kumara with Roasted Pepper & Walnut Sauce is jam-packed with plant goodness. Perfect for your work lunches!<\/span><\/div>\n <\/div>\n \n
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Servings <\/span>2<\/span><\/div>\n \n <\/div>\n \n
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Ingredients<\/h3>

Kumara<\/h4>
  • 500g<\/span> baby kumara<\/span> halved lengthways<\/span><\/li><\/ul><\/div>

    Salad<\/h4>
    • 1<\/span> punnet<\/span> cherry tomates<\/span> halved<\/span><\/li>
    • 1<\/span> Lebanese cucumber<\/span> thinly sliced into rounds<\/span><\/li>
    • 1<\/span> yellow capsicum<\/span> finely diced<\/span><\/li>
    • Olive oil<\/span><\/li>
    • Red wine vinegar<\/span><\/li><\/ul><\/div>

      Chickpeas<\/h4>
      • 1<\/span> can<\/span> chickpeas<\/span> drained and rinsed<\/span><\/li>
      • \u00bd<\/span> tsp each<\/span> sweet paprika, dried mint, dried oregano and garlic powder<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div>

        To Serve<\/h4>
        • 1<\/span> handful<\/span> baby spinach<\/span><\/li>
        • \u00bc<\/span> cup<\/span> coconut yoghurt<\/span><\/li>
        • Roasted Red Pepper & Walnut Sauce<\/span> recipe below<\/span><\/li>
        • Dill<\/span> to garnish<\/span><\/li>
        • 2<\/span> Tbsp<\/span> toasted seeds<\/span> e.g. hemp, sunflower or poppy seeds<\/span><\/li><\/ul><\/div>

          Roasted Red Pepper & Walnut Sauce<\/h4>
          • 4<\/span> pieces<\/span> preserved roasted red peppers<\/span> approx. 200g<\/span><\/li>
          • \u00bd<\/span> cup <\/span> walnuts<\/span> toasted<\/span><\/li>
          • 2<\/span> Tbsp<\/span> olive oil<\/span><\/li>
          • 1<\/span> Tbsp<\/span> nutritional yeast flakes<\/span><\/li>
          • 1<\/span> tsp<\/span> smoked paprika<\/span><\/li>
          • Juice of half a lemon<\/span><\/li>
          • 1<\/span> clove<\/span> garlic<\/span> minced<\/span><\/li>
          • \u00bd<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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            Instructions<\/h3>
            • Preheat oven to 220\u00b0C. Pre-make red pepper sauce (if using).<\/span><\/div><\/li>
            • Toss kumara halves on a lined oven tray with a generous drizzle of oil. Season kumara and turn them so they are facing cut-side down. Roast for 30-35 minutes, until golden and tender.<\/span><\/div><\/li>
            • In a bowl, toss tomatoes, cucumber and capsicum with a drizzle of olive oil and red wine vinegar. Season to taste with salt and pepper. <\/span><\/div><\/li>
            • Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chickpeas for 5-6 minutes, tossing regularly, until golden. Add spices and salt to pan and cook a further 1-2 minutes, until fragrant. Season to taste.<\/span><\/div><\/li>
            • Serve spinach topped with kumara, salad, chickpeas and a dollop of coconut yoghurt. Drizzle with roasted red pepper sauce and garnish with dill and toasted seeds. <\/span><\/div><\/li><\/ul><\/div>

              Roasted Red Pepper & Walnut Sauce<\/h4>
              • Blitz all sauce ingredients together in a food processor or Nutra Bullet until smooth. Season to taste.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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                \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":15783,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2384,2374,2380],"tags":[1797,1800,1794,1795],"class_list":["post-835","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-lunch","category-recipes","category-veggie-plant-based","tag-chickpeas","tag-kumara","tag-plant-based","tag-vegan","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=835"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/835\/revisions"}],"predecessor-version":[{"id":15944,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/835\/revisions\/15944"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15783"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}