Moroccan spiced chickpea and vegetable curry

Use any vegetables that are available in this curry. Vegetables that can be overcooked quickly such as broccoli and beans can be blanched in boiling water separately for a few minutes then added in the last few minutes with the cooked chickpeas. The sauce can be made ahead of time and also frozen, and then with a tin of cooked chickpeas from the pantry makes a simple and healthy weeknight meal. Dried chickpeas are a more economical way to purchase them, they need to be soaked overnight and need to be boiled for about one hour.
Teaspoon olive oil
medium onion
2 cloves garlic
¼ teaspoon chilli
1 teaspoon crushed fennel seed
½ teaspoon crushed coriander seed
½ teaspoon ground ginger
1 teaspoon cumin
½ teaspoon sweet paprika
300 ml vegetable stock
400 grams tomato
2 carrots
2 parsnips
1 cup diced pumpkin

2 cup cooked chickpeas
1 cup cabbage
2 cups spinach
Sauté the diced onion and crushed garlic in the olive oil in a large heavy based pot over a low heat for about 2 minutes until soft. Add fennel, coriander, ginger cumin and paprika and continue sautéing for a further 2 minutes. Add stock and tomato and cook for 10 minutes. Season with the salt and pepper and leave for the flavours to infuse for a least one hour, refrigerated overnight would be good.
Bring the sauce back to a light simmer and add the peeled and diced pumpkin, carrot and parsnip and simmer for about 12 minutes until they are cooked. Add chickpeas and spinach and heat thorough serve with rice or cous cous and sour cream or natural yogurt.


Beef and noodle soup

I had a delicious beef and udon soup at Orizuru (Mures, Hobart) earlier in the week and was keen to make something similar at home, also to try new dishes rather than the same old with the side of beef in the freezer. I used a small piece of rump and a small poterhouse, both end bits. I didn’t have a chance to shop for new ingredients so I was pretty thrilled with the end result made from what I had in the pantry. I will try this again with a homemade beef stock to add some more depth to the flavour.

serves 2

1 onion
¼ teaspoon chilli
1 tablespoon miso paste
1 teaspoon soy sauce
1 tablespoon honey
700 ml beef stock
1 large carrot
1 stick celery
1 red capsicum
10 snow peas
200 grams cooked noodles
200 grams steak (eye fillet, porterhouse, rump)

Finely slice onion and chilli and sauté in a medium size pot. Add miso, soy, honey and beef stock and bring to a gentle boil. Season with salt and pepper and more chilli if you like.

Slice the beef thinly, slice all remaining vegetables and put the beef and vegetables into the simmering soup, quickly to heat, about 30 seconds to 1 minute and serve immediately on top of the hot noodles