Chickpea and Orange Hotpot |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe by Bill Granger inspired by a trip to Byron Bay. I haven't tried this yet but it sounds amazing. Ingredients:
1 small onion, finely chopped |
3 bay leaves |
625 ml freshly squeezed orange juice |
250 ml water |
400 g canned chick-peas, rinced and drained |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1 cup cauliflower floret |
1/2 eggplant, peeled, cut into 1cm cubes |
8 black olives |
1 zucchini, sliced |
1/4 cup flat leaf parsley, chopped |
1 orange, flesh cut into 1cm cubes |
salt and pepper |
1 orange, zest of, to garnish (use above orange) |
1 tablespoon olive oil |
Directions:
1. Place onion, bay leaves, 500ml juice and 250ml water in a pan.
2. Bring to the boil over medium-high heat, then simmer for 1 minute.
3. Add chickpeas, cumin and coriander, then cook for a further minute.
4. Add cauliflower, eggplant and olives, then cover and cook for 3 minutes.
5. Add zucchini and remaining 125ml juice, cover and cook for 2 minutes.
6. Add parsley, orange cubes and oil, then season with salt and pepper.
7. Remove from heat and stir.
8. Cover and stand for 2-3 minutes.
9. Serve with zest and extra parsley.
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