Recipe #2 - Moroccan Beetroot, Red Cabbage & Chickpea Bake

 This makes a large baking dish sized amounts. As my baking dish was otherwise occupied I used two smaller ones.

Like I said, substitute and adapt as needed. Measurements are always approximate.

Ingredients:

Red cabbage 400gm

Carrot 250gm

Pumpkin 300gm

Beetroot (use gloves) 250gm

Olive oil 2 tbsp

Black pepper - to taste

Smoked paprika 2 tsp

Coriander ground 1 tsp

Cumin ground 2 tsp

Onion 1

Diced tomatoes 1 x can 

Cinnamon 1 pinch

Chili powder (optional) to taste

Chickpeas 2 x 440gm cans

Feta or grated cheese 200gm

Method:

Step 1:

Pre heat the oven to 200deg C (fan forced).

Step 2: 

Chop vegetables.

Step 3:

Add to a large bowl, along with olive oil.

Pepper, smoked paprika, ground coriander and ground cumin.

Mix well.

Step 4:

Spread on baking paper lined trays suitable for roasting.

Roast in oven for 25 minutes, stirring half way through. Watch them as it gets near to the 25 minutes you want them roasted not burnt.

Step 5 - while these are roasting

Add quartered onion to thermomix bowl and chop 5 seconds / speed 5 (or chop by hand).

Add can of diced tomatoes, a pinch of cinnamon and however much chili you want.

Cook for 6 minutes 100deg C speed 1 in thermomix, or bring to boil and simmer for a bit on the stove top.

Step 6:

Drain chickpeas

Step 7:

Once vegetables are roasted, mix in baking dish(es) with chickpeas and sauce. Then smooth.

Step 8:

Top with feta or grated cheese.

Step 9:

Bake in oven at 200deg C (fan forced) for 20 minutes, checking to make sure cheese doesn't burn.

Step 10:

Portion and store in fridge or freezer. This should last fine in the fridge for 4 - 5 days 

Enjoy!