For Vegan Chickpea, Bombay Potato and Sprout Tray Bake

Ingredients:

INGREDIENTS

Serves 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes

• 1 tbsp vegetable oil or ghee
• 600g leftover roast potatoes
• 400g can chickpeas, drained
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tbsp nigella seeds
• 3 cloves garlic, crushed
• 3 green chillies, sliced
• 2 balls of Opies Stem Ginger in Syrup, finely chopped
• 1/2 jar Opies Cocktail Onions
• 180g leftover greens or sprouts, quartered
• 2 tbsp tamarind sauce, optional
• 1 tbsp fresh coriander, chopped
• 1 pomegranate
• 1 lime, quartered
• Salt and pepper to taste

Where to buy:
• Opies Cocktail Onions (227g) available from Tesco, Morrisons, Sainsbury’s and Ocado from £1
• Opies Stem Ginger in Syrup is available from Tesco (350g) £2.90 and Asda (280g) £2.40

 


Featured in:
January 2023

About Veganuary
Veganuary is an annual challenge run by a UK non-profit organisation that promotes and educates about veganism by encouraging people to follow a vegan lifestyle for the month of January.

Since the event began in 2014, participation has increased each year with 400,000 people signed up to the 2020 campaign.

A survey conducted by Veganuary revealed that more than a third (36 percent) of non-vegans who signed up planned to stay vegan after the challenge ended, while 20 percent of those said the chief reason for remaining vegan was because they found it easier than expected.

During the 2022 campaign, more than 620,000 people took up the pledge to try a vegan diet, while more than 1,540 new vegan products and menu options were launched. For more information visit www.veganuary.com

Method:
• Preheat the oven to 200ºC/180ºC fan/gas 6. Add the oil to a medium roasting tin and place in the oven until hot.
• In the meantime dice the potatoes into bite-sized pieces then remove the tin from the oven and add the potatoes, chickpeas, spices, garlic, chilli and stem ginger. Season to taste then place in the oven for 15 minutes.
• Meanwhile heat a frying pan on high and char fry the greens/sprouts until coloured, about 5 minutes. Char the lime quarters and set aside. Remove the tin from the oven, mix in the spinach, greens or sprouts and place back in the oven for 5-10 minutes. Drizzle over the tamarind sauce for added flavour, then scatter over the pomegranate seeds and coriander. Season well before serving.



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