HAPPY VALENTINE'S DAY!

A special day meant to celebrate - right at the begining of the week may pose a challenge.

So, to have a little food celebration at home, I made a Mexican Vegetable and Chickpea casserole served with a Chilli Garlic Noodle.

Sharing this recipe gives me  much joy. Hope that you will give it a try and get back to me.

MEXICAN VEGETABLES AND CHICKPEA CASSEROLE

WITH CHILLI GARLIC NOODLES                                 Serves 2 - 3

Ingredients:-

For the Casserole

Carrot – 1 medium

Zucchini – 1 medium

Broccoli – 1 medium

Button Mushrooms - 6

Onion – 1 large

Tomato – 4 to 5

Chickpea (boiled) – 1 cup

Garlic – 4 cloves  

Parsley (chopped/dry) – 2 tsp

Coriander leaves (chopped) – 2 tsp

Red chilli flakes – 1 tsp

Cumin powder – 1 tsp

Pepper (freshly crushed) – ½ tsp

Salt – to taste

Potato (boiled and mashed) – 2 big

Tabasco/Capsico – as per taste

Cream – 1 tblsp

Olive oil – 2 tblsp

For the Noodles

Egg/Veg Noodles – 150 gm

Red chilli flakes – ¾ tsp

Garlic – 2 cloves (chopped)

Olive oil – 1 ½ tblsp

Salt – to taste

Method

1. Slit the carrot and zucchini length wise and then slice thickly
2. Cut the broccoli into florets (should not be too small). Halve the button mushrooms.
3. Parboil the carrot and wash the broccoli in hot water.
4. Chop the onion (not too fine), garlic, coriander and parsley (if fresh).
5. Remove the tomato skin by blanching and then blend them to a puree.
6.  Peel the potatoes, dice them and boil them till just done.
7. Mash the potato, add the cream and season it with salt while still hot. Fill in a piping bag with a broad nozzle. Keep aside.
8. Heat olive oil in a pan. Add the onion and garlic and stir till the flavour comes out.
9. Add the carrot, zucchini, mushroom and chickpea. Sprinkle the chopped/dry parsley, chopped coriander, chilli flakes and cumin pdr. Add the tomato puree and mix well.
10.  Add the broccoli,  a dash of Tabasco and season with salt and pepper. Combine with the vegetables.  
11.  Remove into a baking casserole. Pipe the potato paste over the vegetables to cover them. Drizzle with 1 tblsp of olive oil.
12. Bake at 180°C preheated oven for 20 – 25 minutes or till the potato gets a slight golden brown colour.
13. Boil the noodles.
14. Heat olive oil in a pan. Add the chopped garlic and chilli flakes.
15. Add the noodles, season with salt and toss to combine well.
16. Plate the casserole vegetables in a well of noodles. Serve hot.

Tip for non-vegetarians .... you could add bite sized pieces of stir fried chicken breast seasoned with salt and pepper to the cassarole.

Enjoy the dish!

© Rinki’s Kitchen 2012