Chickpeas fried up with falafel spices, extra vegetables for added flavour and texture, and plenty of herbs stirred through at the end.
That’s got to be good right? And it was!
I made this recipe for work lunches this week, and the combination of the lovely savoury hash with creamy tahini sauce and a fresh salad simply dressed with vinegar is great.
It’s always good to have a lunch to look forward to if you’re stuck in an office all day!
makes 4 servings
for the hash
2 medium potatoes, cut into chunks
2 parsnips, peeled and cut into chunks
2 carrots, peeled and cut into chunks
2 400 g tins of chickpeas, drained (save the liquid for mallow!)
3 tbsp oil
3/4 tsp cumin seed, toasted and ground
3 tsp coriander seed, toasted and ground
1 tbsp dried ramsons or 2 cloves garlic, chopped (I ground the dried ramsons with the other spices, they make the hash a lovely bright green colour!)
juice of 1/2 a lemon
10 g fresh dill, chopped
10 g fresh parsley, chopped
10 g fresh coriander, chopped
salt and pepper
for the tahini sauce
150 ml unsweetened soy yoghurt
3 tbsp tahini
1/4 tsp salt
for the courgette tomato salad
1 large tomato, chopped
1/2 a courgette, shredded
1/4 tsp salt
1/2 tsp dried chervil
2 tbsp apple cider vinegar
Bring a large saucepan of water to the boil, and cook the potato, carrot and parsnip until almost cooked through, about 7 minutes.
Drain the vegetables well.
Heat 2 tbsp of oil in a large frying pan and tip in the vegetables. Cook on a medium heat for 5 minutes without moving them, until the underside is golden brown.
Add the chickpeas to the pan, along with the remaining 1 tbsp of oil, the cumin, coriander and ramsons. Cook, stirring often for a further 5 minutes. Add the lemon juice and mix well. I actually cooked the hash in two batches as my pan wasn’t big enough, and I wanted the vegetables to brown rather than stew.
Stir the dill, coriander and parsley through just before serving.
While the hash is cooking make the tahini sauce and salad.
For the sauce mix the soy yoghurt, tahini and salt together, and for the salad mix the tomato, courgette, salt, chervil and vinegar.