Via Ffffound

This is my latest fast and tasty legume creation, complemented by juicy roasted asparagus. To round out an awesome meal, add a handful of green leaves dolloped with tangy homemade tofu mayo.

Chickpeas are one of the most versatile foods around, and undeniably one of the healthiest, being packed with protein, iron, fibre and essential minerals, especially manganese and folate. Some calcium, too. Pow fuckin’ pow. Using freshly cooked rather than canned chickpeas here will make sure that the flavour is as light and luscious as intended. It’s 100% worth the extra time and effort, I promise.

By the way, if you are an asparagus skeptic, eating it roasted might just change your mind. Roasting makes the flavour pop in a way that has to be tasted to be believed!

Badass Chickpeas & Carrots with Roasted Asparagus

Ingredients:

1 tbsp olive oil
1 clove garlic, crushed
1/2 brown onion, diced
2/3 cup vege stock
1 medium carrot
1 cup cooked chickpeas
2/3 cup canned chopped tomatoes
1 tbsp tomato paste
1 tsp tamari soy sauce
1/2 tsp sea salt
fresh ground black pepper
1 bunch fresh asparagus, tough ends removed
1/2 lemon

What to do:

Heat oil very briefly in a medium-hot saucepan; add garlic and cook, stirring, for 30 seconds – be careful that the garlic doesn’t brown! – then add the onion and cook, stirring regularly, for 3-4 minutes, until onion begins to soften.

Add carrots and cook for a couple of minutes, then add the vege stock and mix well. The stock should just cover the carrot mix. Bring to a boil, reduce heat and simmer for 10-15 minutes, until carrots are getting tender and stock is almost reduced.

Add chickpeas, chopped tomatoes, tomato paste, tamari and sea salt. Mix well. Bring to a simmer and cook, uncovered, for 10-15 more minutes, stirring occasionally, until sauce reduces and thickens. Season to taste with fresh black pepper.

For the asparagus:
Preheat the oven to 200 C.

Lightly coat the asparagus spears in oil, sea salt and fresh black pepper. Place in a single layer on a lined baking tray and cook for 15-20 minutes. Sprinkle with a little lemon juice and sea salt before serving.

To get the timing right, put the asparagus in the oven at around the same time as the carrot & chickpea mixture begins to simmer.

Serves 2-3.