Glorious Grains Bowl made with saucy green chickpeas, crispy smashed potatoes, and tofu feta
Glorious Grains Bowl made with saucy green chickpeas, crispy smashed potatoes, and tofu feta
by lnfinity
1 Comment
lnfinity
###Ingredients
**Crispy Smashed Potatoes**
* About 250/300g new potatoes * Olive oil * Salt * Black pepper
**Tofu Feta**
* 280g extra firm tofu * 1.5tbsp extra virgin olive oil * 4 tbsp nooch * Juice of one lemon * 1/2 tbsp oregano * 1 tsp garlic granules * 1/2 tsp salt, more to taste * Black pepper
**Saucy Green Chickpeas**
* 5 spring onions, white parts finely chopped, green parts finely chopped and saved for garnish * 1/2 a fresh red chili, finely chopped * 3 cloves garlic, minced * 480g chickpeas, from 2 x 400g cans, most of the canning liquid drained off (pour it out the top of the can) * 150g kale, stems removed, leaves blanched * 1.5 tbsp sweet white miso paste * 1 tbsp lemon juice * Splash of water (for blending)
**To serve**
* Toasted seeds (optional) * More fresh red chili (optional) * Pickled pink onions (optional) * Black pepper * Black sesame seeds
###Instructions
1. Fill a medium saucepan with water and dump your new potatoes into it. Bring the water to a boil, then set your timer for 6 mins. Once 6 mins is up, test with a sharp knife to see if they’re tender (the knife should go through the potato easily). If it doesn’t, leave them for another minute or so. Drain and leave to cool. Preheat your oven to 190c fan.
1. Squeeze the extra firm tofu in a kitchen towel to drain off any excess water, then in a medium mixing bowl, crumble it into small chunks. Add the oil, lemon, nooch, garlic, oregano, salt and pepper. Mix, taste and season to your liking.
1. On a large baking tray, squish down the boiled new potatoes with the bottom of a heavy glass. Add olive oil, salt and pepper, then roast for 20-25 mins, or until crispy.
1. Blanch the kale then add to a bullet blender with the miso paste, lemon and a splash of water. Blend until super smooth, adding more water if you need to.
1. In a sauté pan, sweat down onion, chili and garlic for 5 mins. Add the chickpeas and a little of their canning liquid, then mix in the kale sauce.
1 Comment
###Ingredients
**Crispy Smashed Potatoes**
* About 250/300g new potatoes
* Olive oil
* Salt
* Black pepper
**Tofu Feta**
* 280g extra firm tofu
* 1.5tbsp extra virgin olive oil
* 4 tbsp nooch
* Juice of one lemon
* 1/2 tbsp oregano
* 1 tsp garlic granules
* 1/2 tsp salt, more to taste
* Black pepper
**Saucy Green Chickpeas**
* 5 spring onions, white parts finely chopped, green parts finely chopped and saved for garnish
* 1/2 a fresh red chili, finely chopped
* 3 cloves garlic, minced
* 480g chickpeas, from 2 x 400g cans, most of the canning liquid drained off (pour it out the top of the can)
* 150g kale, stems removed, leaves blanched
* 1.5 tbsp sweet white miso paste
* 1 tbsp lemon juice
* Splash of water (for blending)
**To serve**
* Toasted seeds (optional)
* More fresh red chili (optional)
* Pickled pink onions (optional)
* Black pepper
* Black sesame seeds
###Instructions
1. Fill a medium saucepan with water and dump your new potatoes into it. Bring the water to a boil, then set your timer for 6 mins. Once 6 mins is up, test with a sharp knife to see if they’re tender (the knife should go through the potato easily). If it doesn’t, leave them for another minute or so. Drain and leave to cool. Preheat your oven to 190c fan.
1. Squeeze the extra firm tofu in a kitchen towel to drain off any excess water, then in a medium mixing bowl, crumble it into small chunks. Add the oil, lemon, nooch, garlic, oregano, salt and pepper. Mix, taste and season to your liking.
1. On a large baking tray, squish down the boiled new potatoes with the bottom of a heavy glass. Add olive oil, salt and pepper, then roast for 20-25 mins, or until crispy.
1. Blanch the kale then add to a bullet blender with the miso paste, lemon and a splash of water. Blend until super smooth, adding more water if you need to.
1. In a sauté pan, sweat down onion, chili and garlic for 5 mins. Add the chickpeas and a little of their canning liquid, then mix in the kale sauce.
1. Assemble and enjoy!
[Source](https://www.instagram.com/p/C9plvWKJblb/)