Normally I always try to hid vegetables in our dinner. My son Ted isn’t the biggest fan of veggies. In fact when he was younger he used to inform me that he was allergic to them. It can be quite difficult to cook a healthy meal at times. Hence the reason why I try to hid vegetables in our meals.
Occasionally I want to try new dishes and I also want to encourage Ted to eat his veg. Therefore I will just put a lot of vegetables on his plate and try to tempt him this way. I have to be honest it’s not easy but if i put other things on his plate he enjoys he will normally try the ones he doesn’t enjoy so much.
For my husband Howard and myself this was a brilliant meal. Sadly the jury is out with Ted but I will say he did try the vegetables in this dish. I don’t think there was a mmm yummy moment but at least he tried them. Do you have fussy eaters and if so how do you encourage them to try foods? Let me know in the comments below and please don’t forget to like and follow me.
Method
- Sharp knife
- Chopping board
- Teaspoon
- Saucepan
- Serving spoon
Ingredients
- Dried chickpeas x 160g
- Halloumi x 200g
- Red pepper x 1
- Yellow pepper x 1
- Courgette x 1
- Garlic x 8 – 16 cloves
- Rice x 300g
- Bone broth x 600ml
- Miso paste x 1 – 2 tsp
- Salt and pepper to taste
Method
- Weigh and measure the chickpeas.
- Soak them overnight in cold water in the fridge.
- When you want to cook the chickpeas drain them through the colander and rinse.
- Put them into a large saucepan and add enough water to cover them and about 2 inches more.
- Add baking powder to the water and salt.
- Next turn the hob onto high and bring to the boil.
- Once boiling turn the heat down and reduce to a simmer.
- Leave on the hob until the chickpeas are soft.
- Depending on how old they are will depend on how long they take to soften.
- The baking powder will help to soften them a bit faster.
- When I cook chickpeas they do normally take around thirty to forty minutes to soften.
- If you haven’t got the time then you can always use tinned instead.
- Preheat the oven to 180°C or gas mark 5.
- Cut the tops from the peppers and remove the stalk and the seeds.
- Slice the flesh and set aside.
- Peel the courgette and cut in half the slice lengthways.
- Put these ingredients into the baking tray.
- Add in the garlic.
- Wait for the chickpeas to cook and add them to the baking tray as well.
- Cut the halloumi into chunks and put this into the tray too.
- Sprinkle over dried mixed herbs and salt and pepper to taste.
- Drizzle over olive oil and toss everything in the baking tray.
- Put the tray into the over and cook for about 30 – 40 minutes depending on your oven.
- Next rinse rice through under the tap and put into the small saucepan.
- Add in enough stock or bone broth to cover the rice and then 2 centimetres above the top of the rice.
- Next add the miso paste to the rice and broth.
- Turn the heat onto high and bring the pan to the boil.
- When it starts to boil turn the heat down to low and leave to simmer until all the water disappears.
- Once everything has cooked remove the baking tray from the oven and the saucepan from the hob.
- Then serve and enjoy.
Roasted Chickpea Halloumi Vegan Miso Rice was a hit with my husband and myself. As I mentioned earlier I’m not sure if Ted was that keen on this dish. It’s a great mid week or weekend meal and it would make a delicious packed lunch to take with you. Personally I wouldn’t freeze this dish. Rice isn’t good for you if it’s been frozen. So this dish is best made from fresh ingredients. You could chop the veggies in advance of the meal and store them in the fridge before you cook this dinner. However you decide to eat this dish, as always please enjoy. Thank you xxx
Googies Kitchen Life 