Recipe Shed - Vegetarian

I missed @reluctanthousedad Recipe Shed theme last week because I was actually *gasp* away on holiday! (Doesn't happen very often in our house, staycations are our bag!) Am pleased to be able to join in with the theme of Vegetarian.


I've got a brilliant Slimming World recipe, which although meat free (I live with two males who feel they have not been fed unless their protein comes in a big juicy slab!) goes down well in our house. You can view the original post here but I'm pleased to share.......


Chickpea and Roasted Red Pepper Pilaf


This is a one pot dish, which takes about 20 minutes to complete plus 15 minutes standing time. It's filling, cheap and flavoursome! 

Serves 4
Each serving is
2.5 Syns on Extra Easy or Green
16 Syns on Original

Ingredients
Low calorie cooking spray
1 red onion, peeled and finely chopped
1 garlic glove, peeled and crushed
1 tsp ground cumin
1 tsp ground cinnamon
175g dried fine bulgar wheat
350ml vegetable stock
200g bottled roasted red peppers, drained and roughly chopped (I actually cooked my own up instead)
400g can chickpeas, drained
25g pack of dill, finely chopped
28g pack of flat-leaf parsley, finely chopped
2 tbsp finely chopped mint (this for me is what made the meal)
110g reduced fat feta cheese, roughly chopped or crumbled
salt and black pepper

Instructions
Spray a heavy-based saucepan with low calorie cooking spray and add the onion, garlic, ground cumin, ground cinnamon and bulgar wheat. Place over a medium heat and cook, stirring, for 1-2 minutes to lightly toast the grains.

Pour the stock into the saucepan, stir well, then bring to the boil. Cover and reduce the heat and cook on a gentle simmer for 6-8 minutes or until the liquid is absorbed.

Remove from the heat and add the red peppers and chickpeas, without stirring them in (don't know why, I just do as I'm told!) cover and allow to stand for 15 minutes

Just before serving remove the lid and fluff up the grains with a fork, mixing in the red peppers and chickpeas. Carefully fold in the herbs (fresh ones are best for this recipe) and scatter over the feta cheese.

Season to taste and serve hot, warm or cold (I found it was surprisingly hot at this stage, enough for me to not have to zap it)

You can swap the bulgar wheat for couscous or replace the chickpeas with canned mixed beans.


Its brilliant! Very easy and cheap! Now get your bum over to Chronicles of a Reluctant Housedad for other recipe's (but also check out his blog! Its brilliant!)