Daily Random Recipe
INGREDIENTS:
- Bunch of spring onions, trimmed and sliced
- 2 medium carrots, peeled and thinly sliced
- 1 red pepper, cored, seeded and sliced
- 2 young parsnips, peeled and cut into chunks
- 1 T olive oil
- 8 oz / 225 g cooked chick peas
- 1 x 14 oz / 395 g can tomatoes
- Handful of fresh parsley sprigs
- 2 T tahini
- Sea salt
- Freshly milled black pepper
Put the spring onions, carrots, red pepper and parsnips into a microwave safe casserole or large bowl. Stir the oil into the vegetables, cover tightly and cook on full power for 10 minutes, stirring occasionally.
Add the chickpeas, tomatoes and their juice and all the other ingredients, seasoning lightly with salt and pepper. Pour in 1/2 pint / 250 ml boiling water. Cover and cook on full power for 20 minutes or until the vegetables are tender.
Add additional salt and pepper if required.