From Wrapped
in Pastry, Leigh Drew, Aduki, 2012.
This recipe was actually called ‘Beans and Greens
Parcels’ but I have changed the ‘beans’ to ‘peas’ because I only used chickpeas
and not the cannellini beans.
I
began by mashing a can of chickpeas with a couple of tablespoons of tahini with
salt and pepper. This was put aside as the vegetables were prepared.
Three stalks of spring onions were sliced and
a garlic clove was chopped. These went into a large frying pan to cook in a
little oil for a couple of minutes as I prepared the broccoli and cauliflower.
I used 100g of each vegetable and cut them up into pieces. These now were added to the pan to cook for another couple of minutes. A little water, about ¼ cup, was
added and a lid placed over to let the vegetables steam for a few more minutes.
I washed 500g silver beet and cut out the
hard centre stalks. The leaves were roughly cut into pieces and added to
the pan with the juice of ½ lemon and a teaspoon of chilli flakes. When the leaves
had wilted the mashed chickpeas were added and stirred in. The mixture was left to cool completely.

These were
certainly filled with green goodness. They came out like a variation on
spanakopita without the cheese. If making in future I think I would increase the
broccoli and cauliflower to double because I enjoyed their texture and they were a little overbalanced by the silver beet.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔
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