Leigh

Chickpea salad

Posted on by Leigh

Chickpea salad

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 277kcal

Ingredients

  • 400 g canned chickpeas drained and rinsed
  • 1 cucumber diced
  • 1 red bell pepper diced
  • 1 red onion chopped
  • 200 g cherry tomatoes halved
  • 50 g fresh parsley chopped
  • 50 g fresh mint leaves chopped
  • 2 Lemons Juiced
  • 60 ml extra-virgin olive oil
  • 2 garlic cloves minced
  • salt to taste
  • pepper to taste

Instructions

  • If using dried chickpeas, soak them in water overnight, then drain and rinse. If using canned chickpeas, simply drain and rinse them.
  • In a large mixing bowl, combine the chickpeas, diced cucumber, diced red bell pepper, chopped red onion, halved cherry tomatoes, chopped parsley, and chopped mint leaves.
  • In a separate small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, salt, and pepper to create the dressing.
  • Pour the dressing over the salad ingredients in the large mixing bowl.
  • Gently toss all the ingredients together until well coated with the dressing.
  • Taste and adjust the seasoning with additional salt and pepper, if needed.
  • Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  • Serve your raw chickpea salad cold as a refreshing and nutritious meal or side dish.
    Enjoy your delicious and healthy raw chickpea salad!
Nutrition Facts
Chickpea salad
Serving Size
 
1 Serving
Amount per Serving
Calories
277
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Sodium
 
300
mg
13
%
Potassium
 
679
mg
19
%
Carbohydrates
 
30
g
10
%
Fiber
 
9
g
38
%
Sugar
 
6
g
7
%
Protein
 
8
g
16
%
Vitamin A
 
2842
IU
57
%
Vitamin C
 
104
mg
126
%
Calcium
 
124
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Baked potato wedges

Posted on by Leigh

Baked potato wedges

Print Pin Rate
Course: Side Dish
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 384kcal

Ingredients

  • 4 large potatoes
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: Fresh herbs like rosemary or thyme for garnish

Instructions

  • Preheat your oven to 220°C (425°F).
  • Wash and scrub the potatoes thoroughly to remove any dirt.
  • Cut each potato into wedges. You can do this by first cutting the potato in half lengthwise, then cutting each half into several wedges.
  • In a large bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
  • Add the potato wedges to the bowl and toss them until they are evenly coated with the seasoned oil mixture.
  • Line a baking sheet with parchment paper or lightly grease it with some additional olive oil.
  • Arrange the seasoned potato wedges in a single layer on the baking sheet, ensuring they are not overcrowded. This allows them to bake evenly and become crispy.
  • Place the baking sheet in the preheated oven and bake for about 35 minutes or until the potato wedges are golden brown and crispy on the outside, and tender on the inside. You can flip them halfway through the baking time for even cooking.
  • Once the potato wedges are done, remove them from the oven and let them cool for a minute or two.
  • If desired, sprinkle some fresh herbs like rosemary or thyme over the wedges for added flavor.
  • Serve the baked potato wedges hot with your favorite dipping sauce, such as ketchup, mayonnaise, or a garlic aioli.
    Enjoy your delicious homemade baked potato wedges!
Nutrition Facts
Baked potato wedges
Serving Size
 
1 Serving
Amount per Serving
Calories
384
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Sodium
 
318
mg
14
%
Potassium
 
1581
mg
45
%
Carbohydrates
 
66
g
22
%
Fiber
 
8
g
33
%
Sugar
 
3
g
3
%
Protein
 
8
g
16
%
Vitamin A
 
258
IU
5
%
Vitamin C
 
73
mg
88
%
Calcium
 
49
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Black pepper tofu on rice

Posted on by Leigh

Black pepper tofu on rice

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting: 30 minutes
Total Time: 55 minutes
Servings: 2 people
Calories: 827kcal

Ingredients

Black Pepper Tofu

  • 400 g firm tofu cut into cubes
  • 2 tbsp vegetable oil
  • 2 garlic cloves minced
  • 1 small onion finely chopped
  • 2 red chili peppers thinly sliced (adjust to your spice preference)
  • 2 tbsp black peppercorns coarsely crushed
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • spring onions chopped for garnish
  • cilantro chopped for garnish
  • salt to taste

Serving

  • 250 g jasmine rice cooked

Instructions

  • Cut the tofu into cubes and place them on paper towels to remove excess moisture. You can also press the tofu with a heavy object for 20-30 minutes to extract more moisture.
  • Heat the vegetable oil in a large pan or wok over medium-high heat.
  • Once the oil is hot, add the minced garlic, chopped onion, and sliced chili peppers. Stir-fry for 2-3 minutes until they become fragrant and the onions are translucent.
  • Add the tofu cubes to the pan and cook for about 5-7 minutes, or until the tofu becomes golden and slightly crispy on the outside. Stir occasionally to ensure even cooking.
  • In a small bowl, mix together the coarsely crushed black peppercorns, soy sauce, oyster sauce (if using), sugar, and a pinch of salt.
  • Pour the black pepper sauce mixture over the tofu in the pan. Stir well to coat the tofu evenly and continue cooking for another 2-3 minutes, allowing the sauce to thicken and the tofu to absorb the flavors.
  • Taste and adjust the seasoning by adding more soy sauce, sugar, or salt if needed.
  • Once the tofu is coated with the black pepper sauce and heated through, remove the pan from the heat.
  • Serve the Black Pepper Tofu hot over cooked jasmine rice, garnished with chopped spring onions and cilantro.
    Enjoy your delicious Black Pepper Tofu on Rice! Adjust the spice level by adding more or fewer chili peppers to suit your taste.
Nutrition Facts
Black pepper tofu on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
827
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
14
g
Monounsaturated Fat
 
6
g
Sodium
 
1042
mg
45
%
Potassium
 
525
mg
15
%
Carbohydrates
 
122
g
41
%
Fiber
 
7
g
29
%
Sugar
 
7
g
8
%
Protein
 
31
g
62
%
Vitamin A
 
485
IU
10
%
Vitamin C
 
68
mg
82
%
Calcium
 
353
mg
35
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Baked potatoes

Posted on by Leigh

Baked potatoes

Print Pin Rate
Course: Side Dish
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 357kcal

Ingredients

  • 4 large russet potatoes
  • 150 g cheddar cheese grated
  • 30 g butter
  • 60 ml milk
  • salt
  • pepper

Instructions

  • Preheat your oven to 200°C (392°F).
  • Wash the potatoes thoroughly to remove any dirt. You can choose to peel them or leave the skins on, depending on your preference.
  • Use a fork to prick several holes in each potato. This helps steam escape while baking.
  • Rub the potatoes with a little olive oil and sprinkle them with a pinch of salt. This will give the skins a nice texture and flavor.
  • Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 55 minutes, or until the potatoes are tender when pierced with a fork.
  • While the potatoes are baking, prepare the cheese topping. In a small saucepan, melt the butter over low heat. Add the milk and half of the grated cheddar cheese. Stir until the cheese is fully melted and the mixture is smooth. Season with salt and pepper to taste.
  • Once the potatoes are done, remove them from the oven. Carefully cut a slit down the center of each potato, and then gently squeeze the sides to open them up.
  • Pour the cheese sauce over the baked potatoes, making sure it seeps into the cuts.
  • Sprinkle the remaining grated cheddar cheese on top of each potato.
  • Place the potatoes back in the oven for another 5 minutes, or until the cheese on top is melted and bubbling.
  • Remove the potatoes from the oven and let them cool for a minute or two before serving.
  • Garnish with your choice of toppings, such as sour cream, chopped chives, or bacon bits.
    Enjoy your delicious whole baked potatoes with cheese on top!
Nutrition Facts
Baked potatoes
Serving Size
 
1 Serving
Amount per Serving
Calories
357
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
609
mg
26
%
Potassium
 
1553
mg
44
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
2
g
2
%
Protein
 
8
g
16
%
Vitamin A
 
130
IU
3
%
Vitamin C
 
21
mg
25
%
Calcium
 
51
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sticky sesame chickpeas

Posted on by Leigh

Sticky sesame chickpeas

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 717kcal

Ingredients

Chickpeas

  • 400 g canned chickpeas drained and rinsed
  • 2 tbsp vegetable oil (such as sunflower or canola)
  • 2 tbsp cornstarch (cornflour)
  • 1/4 tsp salt

Sticky Sesame Sauce

  • 60 ml soy sauce or tamari (for a gluten-free option)
  • 60 ml water
  • 60 ml maple syrup or agave syrup
  • 2 tbsp rice vinegar
  • 2 tbsp tomato paste
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil

Serving

  • 2 1/2 cups rice

Garnish

  • 2 tbsp sesame seeds
  • green onions sliced

Instructions

  • Preheat your oven to 200°C (400°F).
  • In a bowl, toss the drained and rinsed chickpeas with the vegetable oil, cornstarch, salt, and pepper until they are evenly coated.
  • Spread the chickpeas out in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Bake for about 20 minutes or until they become crispy, shaking the pan or tossing the chickpeas halfway through.
  • While the chickpeas are baking, prepare the sticky sesame sauce. In a small saucepan, combine the soy sauce, water, maple syrup or agave syrup, rice vinegar, tomato paste, minced garlic, grated ginger, and sesame oil. Stir well and bring the mixture to a simmer. Let it simmer for 5-7 minutes until the sauce thickens slightly.
  • Once the chickpeas are done baking and crispy, remove them from the oven and let them cool for a minute.
  • In a large mixing bowl, pour the sticky sesame sauce over the crispy chickpeas. Toss to coat them evenly in the sauce.
  • Return the sauced chickpeas to the baking sheet and bake for an additional 10-15 minutes or until the sauce becomes sticky and caramelized.
  • While the chickpeas are baking again, prepare your cooked rice according to package instructions.
  • Remove the chickpeas from the oven, sprinkle with sesame seeds, and let them cool for a few minutes.
  • To serve, spoon the sticky sesame chickpeas over the cooked rice.
  • Garnish with sliced green onions (spring onions) and enjoy your Vegan Sticky Sesame Chickpeas served over rice!
    This dish makes for a delicious and satisfying vegan meal.
Nutrition Facts
Sticky sesame chickpeas
Serving Size
 
1 Serving
Amount per Serving
Calories
717
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
3
g
Sodium
 
1321
mg
57
%
Potassium
 
471
mg
13
%
Carbohydrates
 
133
g
44
%
Fiber
 
7
g
29
%
Sugar
 
14
g
16
%
Protein
 
16
g
32
%
Vitamin A
 
139
IU
3
%
Vitamin C
 
2
mg
2
%
Calcium
 
141
mg
14
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sourdough bread

Posted on by Leigh

Sourdough bread

Print Pin Rate
Prep Time: 3 hours
Cook Time: 45 minutes
Resting Time: 15 hours
Servings: 10 slices
Calories: 217kcal

Ingredients

  • 400 g active sourdough starter (100% hydration)
  • 500 g bread flour
  • 10 g salt
  • 300 g water (room temperature)

Instructions

Day 1: Prepare the Sourdough Starter

  • In a mixing bowl, combine 100 grams of mature sourdough starter with 100 grams of bread flour and 100 grams of water. Mix until it forms a sticky dough.
  • Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 8-12 hours or until it has doubled in size. This is your active sourdough starter.

Day 2: Make the Dough

  • In a large mixing bowl, combine 500 grams of bread flour and 10 grams of salt.
  • Add 400 grams of the active sourdough starter and 300 grams of water to the dry ingredients.
  • Mix everything together until you have a shaggy dough.
  • Cover the bowl and let it rest for 30 minutes to 1 hour. This step, called autolyse, allows the flour to hydrate and makes it easier to work with.
  • After the autolyse, perform a series of stretch-and-folds. Wet your hand, reach under the dough, stretch it up, and fold it over the top. Repeat this process several times, rotating the bowl as you go. This helps develop gluten.
  • Cover the bowl and let the dough bulk ferment for about 3-4 hours at room temperature. During this time, perform a set of stretch-and-folds every 30 minutes for the first 2 hours.
  • After bulk fermentation, lightly flour your work surface and shape the dough into a round loaf. Place the shaped dough into a well-floured proofing basket, seam side up.
  • Cover the basket with a clean kitchen towel and let it proof at room temperature for about 1-2 hours, or until it has visibly expanded and feels lighter to the touch.

Day 3: Bake the Bread

  • Preheat your oven to 230°C (450°F). Place a Dutch oven or heavy oven-safe pot with a lid into the oven as it preheats.
  • Once the oven is preheated, carefully remove the hot pot. Place a piece of parchment paper in the bottom to prevent sticking.
  • Gently invert the proofed dough onto the parchment paper so that the seam side is now down.
  • Score the top of the dough with a sharp knife or razor blade to allow for controlled expansion during baking.
  • Place the lid on the pot and put it in the oven. Bake covered for 30 minutes.
  • Remove the lid and continue baking for an additional 15 minutes, or until the bread is deep golden brown and has a hollow sound when tapped on the bottom.
  • Remove the bread from the oven and cool it on a wire rack for at least 1 hour before slicing.
    Enjoy your homemade sourdough bread!
Nutrition Facts
Sourdough bread
Amount per Serving
Calories
217
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
0.1
g
Sodium
 
391
mg
17
%
Potassium
 
50
mg
1
%
Carbohydrates
 
44
g
15
%
Fiber
 
1
g
4
%
Sugar
 
0.2
g
0
%
Protein
 
7
g
14
%
Vitamin A
 
1
IU
0
%
Calcium
 
9
mg
1
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Blueberry pancakes

Posted on by Leigh

Blueberry pancakes

Print Pin Rate
Course: Breakfast, Snack
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 pancakes
Calories: 85kcal

Ingredients

  • 200 g all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 300 ml buttermilk
  • 1 egg large
  • 2 tbsp butter melted
  • 150 g fresh blueberries
  • butter or oil for cooking

Instructions

  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
  • In a separate bowl, whisk together the buttermilk, egg, and melted butter.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps in the batter.
  • Gently fold in the fresh blueberries.
  • Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil to grease the surface.
  • Pour 1/4 cup (60ml) of the pancake batter onto the skillet for each pancake. You can cook multiple pancakes at once if your skillet allows.
  • Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface.
  • Flip the pancakes and cook for another 1-2 minutes, or until they are golden brown and cooked through.
  • Transfer the pancakes to a plate and keep warm while you cook the remaining batter.
  • Serve the blueberry pancakes with your choice of toppings, such as maple syrup, more fresh blueberries, or a dollop of whipped cream.
    Enjoy your delicious blueberry pancakes!
Nutrition Facts
Blueberry pancakes
Amount per Serving
Calories
85
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
16
mg
5
%
Sodium
 
198
mg
9
%
Potassium
 
51
mg
1
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
Vitamin A
 
96
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
56
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

White chocolate lemon cake

Posted on by Leigh

White chocolate lemon cake

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 30 minutes
Refrigerate: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8 people
Calories: 827kcal

Ingredients

Cake

  • 200 g unsalted butter softened
  • 200 g white chocolate chopped
  • 200 g granulated sugar
  • 4 eggs large
  • zest of 2 lemons
  • 200 g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 100 ml milk

Lemon Curd Filling

  • juice of 2 lemons
  • zest of 1 lemon
  • 100 g granulated sugar
  • 2 eggs large
  • 50 g unsalted butter cubed

White Chocolate Ganache

  • 200 g white chocolate chopped
  • 100 ml heavy cream

Instructions

  • Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
  • In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each, until smooth. Set it aside to cool.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the lemon zest.
  • Sift the flour, baking powder, and salt into the wet mixture and fold it in gently.
  • Stir in the melted white chocolate and milk until you have a smooth cake batter.
  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • While the cakes are baking, prepare the lemon curd filling. In a saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and eggs. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and whisk in the cubed butter until smooth. Let it cool.
  • When the cakes are done, remove them from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  • Once the cakes and lemon curd are completely cool, prepare the white chocolate ganache. In a small saucepan, heat the heavy cream over low heat until it begins to simmer. Remove from heat and add the chopped white chocolate. Let it sit for a minute, then stir until smooth and glossy.
  • To assemble the cake, place one of the cake layers on a serving plate. Spread a layer of lemon curd over the top.
  • Place the second cake layer on top and pour the white chocolate ganache over the cake, allowing it to drip down the sides.
  • Decorate as desired, perhaps with some lemon zest or white chocolate shavings.
  • Chill the cake in the refrigerator for about 30 minutes to set the ganache before serving.
    Enjoy your delicious white chocolate lemon cake!
Nutrition Facts
White chocolate lemon cake
Amount per Serving
Calories
827
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
30
g
188
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
216
mg
72
%
Sodium
 
333
mg
14
%
Potassium
 
255
mg
7
%
Carbohydrates
 
87
g
29
%
Fiber
 
1
g
4
%
Sugar
 
68
g
76
%
Protein
 
11
g
22
%
Vitamin A
 
1180
IU
24
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
199
mg
20
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Roasted vegetables & couscous

Posted on by Leigh

Roasted vegetables & couscous with garlic herb chick peas

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 144kcal

Ingredients

Roasted Vegetables

  • 200 g Broccoli
  • 200 g butternut squash
  • 1 medium onion
  • 1 medium brinjal
  • 1 large bell pepper red or green
  • 4 garlic cloves peeled
  • 2 tbsp olive oil
  • 2 pinches salt and pepper
  • 375 ml vegetable broth

Garlic Herb Chickpeas

  • 2 tins chickpeas
  • 2 tbsp butter
  • 1 tsp mixed herbs
  • 2 ml garlic powder
  • 2 ml onion powder
  • salt and pepper to taste

Instructions

Roasted Vegetable Couscous

  • Preheat oven to 180ºC
  • Chop all vegetables and place on a large baking sheet.
  • Drizzle the olive oil over the chopped vegetables, toss to coat, then season with a couple pinches of salt and pepper. Roast the vegetables for about 45 minutes, stirring every 15 minutes or so
  • While the vegetables are roasting, begin the couscous. Bring the vegetable broth to a boil in a small sauce pot. Once boiling, stir in the couscous. Place a lid on top, remove the pot from the heat, and let the couscous sit for five minutes, or until all of the broth is absorbed. Fluff the couscous with a fork, then place in the refrigerator to begin cooling as you prepare the rest of the meal

Garlic Herb Chickpeas

  • Rinse and drain 2 15oz. cans of chickpeas. Heat 1 Tbsp oil in a large skillet over medium. Once hot, add the chickpeas, and sauté for about 5 minutes, or until the chickpeas are golden and the skins are blistered. Remove them from heat and then season with the same garlic herb spices used for the chicken (no butter). Stir until the chickpeas are coated in the herbs and spices.

Assemble

  • When the vegetables are finally finished roasting, pull out the whole garlic cloves from the baking sheet and mince them. Combine the partially cooled couscous, the roasted vegetables, garlic, and chopped parsley in a large bowl. Stir to combine. 
  • Divide the Roasted Vegetable Couscous between four containers and top with the Garlic Herb Chickpeas.
Nutrition Facts
Roasted vegetables & couscous with garlic herb chick peas
Serving Size
 
1 Serving
Amount per Serving
Calories
144
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
10
mg
3
%
Sodium
 
424
mg
18
%
Potassium
 
498
mg
14
%
Carbohydrates
 
16
g
5
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
4877
IU
98
%
Vitamin C
 
75
mg
91
%
Calcium
 
51
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Tortilla Española

Posted on by Leigh

Tortilla Española

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 269kcal

Ingredients

  • 4 potatoes medium-sized
  • 1 onion medium-sized
  • 6 eggs large
  • salt to taste
  • pepper to taste (optional)

Instructions

  • Peel the potatoes and slice them into thin rounds, about 1-2 mm thick. You can use a mandoline slicer to make this task easier.
  • Peel and thinly slice the onion.
  • Heat the olive oil in a large non-stick frying pan over medium heat.
  • Add the sliced potatoes and onions to the hot oil. Season with salt. Cook them gently, stirring occasionally, until the potatoes are tender but not browned. This should take about 10-15 minutes. The potatoes should be soft enough to be easily pierced with a fork.
  • While the potatoes and onions are cooking, crack the eggs into a large mixing bowl. Beat them well with a fork or a whisk. Season with a pinch of salt and pepper if desired.
  • Once the potatoes and onions are tender, use a slotted spoon to remove them from the pan, allowing the excess oil to drain back into the pan.
  • Add the drained potatoes and onions to the beaten eggs in the mixing bowl. Mix them gently to combine and let them sit for a few minutes to absorb the flavors.
  • Wipe the frying pan clean and return it to medium heat. Add a little more olive oil if necessary to coat the bottom of the pan.
  • Pour the potato and egg mixture back into the pan. Spread it evenly with a spatula.
  • Cook the tortilla for about 3-4 minutes on one side until it starts to set and the bottom turns golden brown. To flip the tortilla, place a large plate over the pan, and carefully invert the pan to transfer the tortilla onto the plate.
  • Slide the tortilla back into the pan (uncooked side down) and continue cooking for another 3-4 minutes or until the other side is also golden brown and the center is set. You can slightly lift the edges to check if the center is cooked.
  • Once the tortilla is cooked to your liking, remove it from the pan onto a plate. Let it cool for a few minutes before slicing it into wedges.
  • Serve your Spanish Tortilla warm or at room temperature. Enjoy!
    This classic Spanish dish makes a delicious appetizer, tapa, or even a light meal.
Nutrition Facts
Tortilla Española
Amount per Serving
Calories
269
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
246
mg
82
%
Sodium
 
108
mg
5
%
Potassium
 
1028
mg
29
%
Carbohydrates
 
40
g
13
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
13
g
26
%
Vitamin A
 
361
IU
7
%
Vitamin C
 
44
mg
53
%
Calcium
 
69
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.