Slow cooker
Plant-based Chickpea & Butter Bean Tagine
Recipe / Jacqueline Alwill
Hands down some of the easiest yet wow-factor dishes are those that land in a slow cooker. The slow, low nature of the cooking process allows more of the flavour to be released and to combine with the complementary ingredients of the dish. I’m on a mission this winter to create more plant-based slow-cooked dishes and I think this tagine will win hearts and tummies over.
Serves: 4
1 red onion, peeled & roughly chopped
2 tbsp extra virgin olive oil
2 cloves garlic, peeled & finely sliced
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground harissa spice
400g-tin chopped tomatoes
400g Jap pumpkin, chopped
12 dried organic Turkish apricots 1 red capsicum (220g), seeded & roughly chopped
400g-tin butter beans, rinsed & drained
400g-tin chickpeas, rinsed & drained
1 cup water
¼ cup coriander, leaves & stalks finely chopped
Cooked rice, buckwheat or quinoa, to serve
Preheat oven to 180°C.
Place large casserole dish over medium heat, add red onion, oil and garlic. Cover and sweat vegetables for 3-4 mins.
Add ginger, cumin, harissa and cook 1 min.
Add tomatoes, pumpkin, apricots, capsicum, beans, chickpeas and water, bring to boil, stir, then cover and place in oven to cook for 2 hours.
Serve with fresh coriander and your choice of rice, buckwheat or quinoa.
Lemon Chicken
Recipe / Lisa Guy
This nutritious dish contains plenty of protein to keep you satisfied and your blood sugar levels stable. Chicken is a great source of tryptophan, an amino acid needed to make melatonin, which is an important neurotransmitter that helps us sleep and acts as an antioxidant in the body. Chicken also provides a good dose of immune-boosting zinc and vitamin B12 to support healthy brain and nerve function.
Serves: 3–4
2 tbsp cold-pressed olive oil1 tsp dried oregano1 tsp sweet paprikaPinch sea salt & pepper2 tbsp lemon juiceSmall handful fresh rosemary or thyme, plus extra to serve4 cloves garlic, finely chopped1 small red onion, sliced2 medium chicken breasts1 lemon, cut into thin slices8 small potatoes, halved½ cup chicken bone brothSteamed greens such as broccoli, to serve
