I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday 23 January 2016

Vegetable and Bean Tagine.



Vegetable and Bean Tagine.

Equipment:
Tagine or casserole dish.

So quick (ready in less than 30 minutes), easy and totally delicious. You won't miss the meat!

Preparation:
-1 onion, sliced.
-1 clove garlic, sliced.
-500g courgettes, cut into chunks.
-2 tomatoes,quartered.
-400g tinned Cannellini beans, drained.
-210g tinned Chickpeas, drained.
-1tbsp chopped coriander,
-1tbsp chopped parsley.

Put the kettle on to boil.

Seasoning:
-2tsp dark soy.
-1tbsp light soy.

In a Tagine or casserole pan, fry
-onions, with 
-garlic,
-1tsp cumin seeds.
Cook, stirring, until the onions have cooked and caramelised, add
-courgettes, with
-1tsp turmeric powder,
-1tsp ground cinnamon,
-1tsp ground ginger,
-1tsp paprika,
-cayenne pepper (adjust according to your taste).
-1tbsp harissa paste.
-chopped herbs,
-salt/pepper,
-seasoning.
Stir well to combine, cook for around 2 minutes to slightly soften the courgettes. Then add
-tomatoes.
-beans and chick peas,
-100g olives,
-300ml hot water.
Stir.
Place a lid on and leave to simmer for around 10- 15 minutes, until the vegetables are cooked through.
Adjust seasoning. 
Serve.

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