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Ingredient
Easter veggie/vegan feast
Introduce
Chef :
Julie HarringtonEaster veggie/vegan feast
We have a new little catering business and I’m trying out vegan/veggie options.
Ingredient
2 cloves
garlic
2 tins
chopped tomatoes
1 tub
passatta
2 teaspoons
rosemary
2 teaspoons
cinnamon
2 teaspoons
paprika
Tin
chickpeas
Cooking instructions
* Step 1
Grate it chop garlic and fry in a little oil.
* Step 2
Chop peppers and courgette.
* Step 3
Fry with garlic.
* Step 4
Add herbs and slices. Stir well to prevent burning.
* Step 5
Add tomatoes and Passatta and half a tin of water.
* Step 6
Stir well. Add salt and pepper.
* Step 7
Add chick peas.
* Step 8
Bring to simmer. Either simmer for 20 mins or pop into a hot oven. Turn oven straight down to 100 and leave for a couple of hours. It’s nicer if left to slow cook but can be eaten after 20 mins. Serve with pitta.
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