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Harrisa roasted veggies with saltana and nut spiced rice

Harrisa roasted veggies with saltana and nut spiced rice

Harrisa roasted veggies with saltana and nut spiced rice

For the veggies
1 butternut, peeled and halved with the seeds removed
5 sweet potatoes, peeled
140g Woolies spicy Harrisa red pepper paste
2T Woolies pomegranate concentrate
1/4 cup water
Salt and freshly ground black pepper

For the smoky roasted chickpeas
2 x 400g chickpeas, drained and rinsed
3T extra virgin olive oil
1T smoked paprika
2t cayenne pepper
Salt and freshly ground black pepper to taste
1 lemon, zested and juiced

For the spicy rice
4T extra virgin olive oil
1 onion, thinly sliced into half rings
2T honey
1/2 cup saltanas
100g Woolies tree nuts, roughly chopped
2t smoked chilli flakes
1t smoked paprika
1t cumin seeds
1T onion seeds
2 cups organic basmati rice, prepared as instructed

Place baking paper on a roasting tray and add the butternut halves cut side down. Prepare a second tray with for the sweet potatoes. Combine the harissa paste, pomegranate concentrate and water together and brush over the veggies before placing in an oven preheated to 180C. Begin roasting, giving the veggies a coating of the glaze every 10 minutes. Continue cooking the veggies for up to 1 hour if needed, ensuring you continue glazing the veggies until lacquered and perfectly glazed with the sauce.
For the smoky roasted chickpeas, ensure the chickpeas are as dry as possible the coat in the olive oil, paprika, cayenne pepper, salt and freshly ground black pepper. Add the chickpeas to a roasting tray and roast for 15 to 20 minutes until golden and crisp on the outside. Add the lemon juice and zest and toss to coat.
For the rice heat the oil over a medium heat and slowly cook the onions until caramelised and softened. Add the honey and saltanas along with the nuts, chilli flakes, paprika, cumin seeds, and onion seeds. Once the nuts are toasted and the ingredients become fragrant add the cooked rice and toss to coat well. Allow the rice to cook for another 5 minutes until some of the rice becomes toasted. Add to a serving dish.
Serve the veggies on a platter with the chickpeas and the rice.

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