Spice-full chickpea, broccoli & cauliflower spelt

spelt-with-chickpeas-broccoli-cauliflower

Here is another one of those Sunday recipes that I make to be able to cover for a couple of lunches at the office. It is easy to eat before the computer (I know, it is a nasty habit but these days a necessity for me), and totally healthy, so even if a tend to overeat when I am stressed, overeating this won’t hurt .

To make enough for 2 or even 3 lunches, you will need:

For the spelt:

  • 1 full cup spelt
  • 1 tablespoon linen seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds

For the spice-full garnish:

  • 1 large clove garlic (or 2 small), finely chopped
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander (fresh, or even dry will do)
  • 1 teaspoon sea salt
  • 1 teaspoon spice blend (mine is a Mediterranean blend from Greece that a friend brought for me)
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon spicy paprika
  • some ground pepper
  • 3 tablespoons olive oil
  • 240 grams chickpeas, drained and rinsed
  • 1/4 cup chopped onion
  • 3 florets broccoli, separated into small florets
  • 3 florets cauliflower, separated into small florets

mediterranean-spice-mixture

Start by cooking the spelt according to its instructions (normally 1 cup of spelt for 2 cups of water). Once it’s done, add to it all the seeds and mix well. Leave it aside. (You can use the spelt prepared in this way with other garnishes.  I love grains, so I even eat them as such.)

For the garnish, preheat the oven to 180°C. In a small bowl, combine the garlic with all the spices. Add the olive oil and mix to combine them well. In a large bowl, mix the chickpeas with the chopped onion and the small florets of brococoli and cauliflower. Then add to them the spice mixture and toss everything together so that it is well coated. Place the mixture into a baking pan, covering it with tin foil and bake it for 30 minutes.

When ready, mix the garnish with the cooked spelt. If you like it a bit more salty (and don’t care about straying a bit from veganism ), you can top it with feta cheese or Macedonian sirenje (my favourite is mixed from cow and goat milk).

Et voilà!

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Filed under: Lunch & Dinner
    • Lenka
    • October 9, 2015

    Izgleda preubavo. Obavezno go pravam, samo ne znam sto e ovachickpeans. Ke go najdam kaj nas?

      • Kika
      • February 14, 2016

      Chickpeas = naut 🙂

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