Post by Sylvia on Nov 7, 2009 14:42:10 GMT -6
Not too sure about this for part of your Thanksgiving dinner, I always have at least one casserole available at New Year.
Spiced Sweet Potato and Chickpea Casserole
Serves 4
Preheat the oven to 180oC or reduce to 160o for a fan stove/350oF
1 Tbsp olive oil
1 onion, finely chopped
2 celery sticks, sliced
1 green pepper, deseeded and sliced
5 1/2oz/150g baby button mushrooms, brushed and trimmed
14 0z/400g sweet potato, peeled and cut into bite-sized pieces
2 carrots, peeled and cut into small chunks
2 fat cloves of garlic - chopped
1 Tbsp plain flour
2 Tbsp med curry powder
4 fl.oz/125ml dry white wine
1 pint/600ml vegetable stock
14 oz/400g tin of chickpeas in water, drained and rinsed.
For the Dumplings:
3 1/2oz/100g self-raising flour
1 3/4oz/50g shredded light vegetable suet
2 Tbsp finely chopped fresh coriander
Heat the oil in a large flame and oven proof pan and cook the onion, celery, pepper, mushrooms, sweet potato, carrots and garlic for 10 minutes until beginning to soften.
Add the flour and curry and cook for 1 minute, stirring. Stir in the wine, stock, tomatoes and chickpeas, season and bring to the boil. Bake for 1 hour.
Meanwhile make the dumplings. Mix the flour, suet, coriander and 4 - 5 Tbsp of cold water to form a firm dough. Season to taste. Shape into 8 small dumplings an chill in the fridge.
Remove the pan from the oven. Place the dumplings on the surface a cook for a further 30 minutes until they are golden and puffed up.
Serve immediately, happy eating.
Sylvia
Spiced Sweet Potato and Chickpea Casserole
Serves 4
Preheat the oven to 180oC or reduce to 160o for a fan stove/350oF
1 Tbsp olive oil
1 onion, finely chopped
2 celery sticks, sliced
1 green pepper, deseeded and sliced
5 1/2oz/150g baby button mushrooms, brushed and trimmed
14 0z/400g sweet potato, peeled and cut into bite-sized pieces
2 carrots, peeled and cut into small chunks
2 fat cloves of garlic - chopped
1 Tbsp plain flour
2 Tbsp med curry powder
4 fl.oz/125ml dry white wine
1 pint/600ml vegetable stock
14 oz/400g tin of chickpeas in water, drained and rinsed.
For the Dumplings:
3 1/2oz/100g self-raising flour
1 3/4oz/50g shredded light vegetable suet
2 Tbsp finely chopped fresh coriander
Heat the oil in a large flame and oven proof pan and cook the onion, celery, pepper, mushrooms, sweet potato, carrots and garlic for 10 minutes until beginning to soften.
Add the flour and curry and cook for 1 minute, stirring. Stir in the wine, stock, tomatoes and chickpeas, season and bring to the boil. Bake for 1 hour.
Meanwhile make the dumplings. Mix the flour, suet, coriander and 4 - 5 Tbsp of cold water to form a firm dough. Season to taste. Shape into 8 small dumplings an chill in the fridge.
Remove the pan from the oven. Place the dumplings on the surface a cook for a further 30 minutes until they are golden and puffed up.
Serve immediately, happy eating.
Sylvia