shinyruby

a pretty in the city gal on her way to debt freedom & healthy living a day at a time, who fills her time with yoga, music, books, baking and much much more. won't you join her?

Wednesday, March 21, 2007

Chickpeas are Go!


This is what I'll be whipping up this week!


Roasted onion, chickpea + buckwheat salad

POINTS Value: 1.5 Servings: 6 Preparation Time: 15 min Cooking Time: 120 min Level of Difficulty: Easy
With a nutty taste and a chewy, wild rice texture, this dish is delicious served hot as a side or cold as a salad. The sweetness of the roasted onions lends an especially nice flavour.


Ingredients
1 cup raw buckwheat
1 spray Gold n Canola Canola oil spray
2 medium onion, coarsely chopped
2 cup canned chickpeas
1/3 whole stock cube, (vegetable), dissolved in 1/3 cup hot water
2 tbs fresh parsley, chopped
2 tbs fresh coriander, chopped
2 tbs fresh mint, chopped


Instructions
To prepare buckwheat, place the grain in a bowl and pour in enough water to cover by 10cm. Allow to soak for at least 12 hours. Next day, bring 4 cups of water to the boil over medium-high heat. Drain buckwheat and add to saucepan. Simmer gently or until grain is tender, about 25-30 minutes. Alternatively, skip the soaking process and increase the simmer time to 2 hours. Drain and rinse under water.

Preheat oven to 180C. Spray a large baking tray with oil. Add onions to pan and roast, turning occasionally for 30 minutes, or until golden. Add buckwheat, chickpeas and stock to onions. Season with salt and pepper. Roast, stirring occasionally, for a further 30 minutes.
Toss salad with parsley, coriander and mint and serve.

Notes
This salad will keep in an airtight container in the fridge for 2-3 days. It is delicious served hot or cold. Try using pearl barley in place of the buckwheat for a yummy alternative.

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1 Comments:

At 9:34 PM, Blogger Health Bites said...

Looks good, thanks!

 

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