Ingredients

Serves 2

Chickpea Masala
2 tbsp oil
1 tsp ajwain – (from Indian grocery or use caraway seeds)
1 onion, finely diced
100 g red pepper, diced
1 small knob of ginger, grated
½ -1 green chilli, finely chopped
1 tsp garam masala
1 tsp ground coriander
1 ½ cups (400 grams) cooked chickpeas
2 tbsp fresh lime or lemon juice
Fresh coriander, chopped
50 g raw cashews, chopped

Spicy Rice
1 cup (approx 200 g) long grain white rice
Cinnamon stick (or 1 tsp cinnamon)
2-3 black cardamom pods (or 1 tsp cardamom seeds)
2-3 whole cloves (or 1 tsp ground cloves)
1 tsp cumin seeds
Few grinds of salt
3 tbsp oil
1 ½ cups boiling water
 

Fruity Raita (yogurt dip)
100 grams thick yogurt
1 finely sliced or mashed banana
Fresh mint, chopped
Pinch salt
Pinch cayenne


Or


Traditional Raita
100 g yogurt
Fresh cucumber, finely chopped
Fresh coriander, finely chopped
Pinch salt

 
Apple Rhubarb Crumble
Serves 4-6

3 medium sized Granny Smith/Pink Lady/Fuji Apples
Small bunch rhubarb
½ cup water
Pinch of allspice (nutmeg and cinnamon are also OK to use)
Optional - 2 tbsp apple concentrate (or brown sugar)

Topping:
2 cups Heartland Harvest natural muesli
¼ cup shredded coconut
100 g butter, melted
Optional - ¼ cup soft brown sugar

 

Method

Chickpea Masala
Warm oil in a heavy based saucepan and add ajwain/caraway seeds and sauté for a few minutes.
Add onion, red pepper, ginger and chilli and cook until onion starts to become translucent and red pepper has softened, about five minutes.
Add garam masala and ground coriander, chickpeas and cook on a low heat, until spices are well combined and chickpeas are warmed through. Stir often so the spices don’t stick to the saucepan or add a little splash of oil or water if too dry.
Take off the heat and add lime juice, fresh coriander and cashews.
Serve with spicy rice and fruity or traditional raita.
 
Qwik Sticks: Fry off onion in a little olive oil, add garam masala and chick peas, add a dollop of yogurt and freshly chopped coriander and a drizzle of lime.


Spicy Rice
Wash the rice in cold water and drain. Usually about three washes.
Place all the whole spices and the salt in a mortar and pestle and grind roughly.  (You can use ground spices but I prefer using fresh whole spices).
Heat oil in a heavy based saucepan before adding all the spices and frying on a medium heat for a few minutes or until aromatic. 
Add rice and stir until evenly coated in oil and spices, about 1 minute.
Add water and bring to the boil.
Reduce heat to low, cover and cook for 12-13 minutes. Don’t be tempted to lift the lid.  Once it has cooked, leave the lid on for another ten minutes.


Fruity Raita (yogurt dip) or Traditional Raita
Combine all ingredients and chill in the fridge until ready to use.


Apple Rhubarb Crumble
Peel, core and chop apples into large bite sizes.
Clean rhubarb and chop rhubarb into bite sizes, discarding ends.
Place apples, water, spices, apple concentrate/sugar if using into large saucepan and simmer for 5 minutes.
Add rhubarb and cook for another five minutes.

Meanwhile, make topping by combining all dry ingredients in a mixing bowl.  Add melted butter and mix well.

Transfer fruit to baking dish (or individual ramekins).
Sprinkle crumble over top of the fruit and bake at 180˚C for 10-15 minutes or until golden, or place under hot grill for 5 minutes.

 

Veg In: Simple vegetarian dishes from around the world by Flip Shelton, Wakefield Press, RRP: $29.95
For info on Flip’s muesli visit: www.flipsmuesli.com.au/muesli.html