Meat-free Archives

Italian recipes

Berbere-esque eggs with red kachumbari

25 minutes

Cauliflower recipes

Braaied veggies with curried onions

35 minutes

Beans recipes

Three-bean salad with braaied leeks

35 minutes

Braai recipes

Chickpea chakalaka

30 minutes

Chickpea chakalaka

Serves Makes about 1 kg

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 x 4 pack Woolworths mixed peppers
oil, for frying
8 baby onions, cut into quarters
trapper salt
1 T medium curry powder
3 T garam masala
1 T berbere spice (or smoked paprika)
4 large carrots, grated
2 x 400 g cans whole peeled tomatoes
5 bay leaves
2 x 400 g cans chickpeas (or 500 g cooked dried chickpeas)
3 T black garlic paste
salt, to taste
chilli oil, to taste

For the black garlic paste:

4 heads Woolworths black garlic
2 T boiling water
1 T canola oil

For trapper salt, mix:

2 t coriander seeds
2 t caraway seeds
50 g yellow mustard seeds
50 g fenugreek
4 T salt
100 g brown sugar
2 1⁄2 T dried onion
2 1⁄2 T dried garlic
1 1⁄2 T chilli flakes

Method

1. To make the black garlic paste, peel the garlic and place the cloves in a mortar. Add the boiling water and oil and crush until a paste is formed. Reserve to add to your chakalaka or any gravy. It’s a great flavour bomb. It will keep in the fridge for up to 2 weeks.

2. Rub the peppers in oil and place in hot embers to char all over. Once charred, place in a bowl, cover in clingwrap and set aside.

3. Place a cast-iron pot onto the embers and add some oil to coat the bottom. Add the onions and cook until golden brown.

4. Add the trapper salt and spices, toast for a minute, then add the carrots and sweat for 8–10 minutes.

5. Peel and seed the charred peppers. Chop roughly and add to the pot with the tomatoes, bay leaves and chickpeas. Cook for 30 minutes.

6. Once cooked, add the black garlic paste, salt and chilli oil.

Photographs: Toby Murphy
Production: Abigail Donnelly

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Sweet potato gnocchi

Roast tomato Caprese salad

Berbere-esque eggs with red kachumbari

Cauliflower mac and cheese

Braaied veggies with curried onions

Bean-and-peanut soup

Vegetable biryani

Slow-roasted onions

Chargrilled Padrón peppers

Three-bean salad with braaied leeks

Teriyaki sweet potatoes

Chickpea chakalaka

Chickpea chakalaka

Ingredients

Method