PATTYPAN & CRISPY CHICKPEAS
Here’s a seasonal recipe using beautiful squash. I don’t think I appreciated the variety of squash until I started getting them from my Growing Communities bag. This white pattypan was a surprise! But a very nice one, a little watery but with some seasoning it’s delicious and makes a really tasty puree.
This dish feels a little special, the contrast in the textures of the puree and crispy chickpeas along with the beautiful lightly cooked cherry tomatoes and the ground pistachio topping works really well. It would make a nice vegan dish to impress guests as part of a larger spread or with just some sautéed greens or a fresh salad.
So some notes on the ingredient list as it may look a little long. Pistachio dust has become a new favourite seasoning for me lately, adding a subtle flavour and added richness to veggies dishes. Having garlic oil in the kitchen is also really useful to add extra flavour to dishes with minimal effort. So, although this recipe seems like it has a lot of different things going on and hence, more work, they are handy staples you can keep in your fridge/pantry to add an extra sparkle to simple dishes.
The crispy chickpeas, usually I roast and make a bit more crunchy but I quickly pan fried these ones so they’re a little soft still, then used the same pan to cook the tomatoes. If you prefer to roast them though feel free, you can do extra and keep them as a healthy snack or a topping for salads. Simply heat the oven to 220C. Mix the chickpeas in a bowl with the other ingredients, then spread out on a parchment paper lined baking tray. Roast for 25 minutes, stirring halfway through, until the chickpeas are crunchy. They’re a fun way to eat chickpeas and work really nicely to add extra texture to dishes.
In event news, we have more yoga collaborations coming up!
11th November - we’ll be back at Reva Studio for a bliss out yoga afternoon with Emmy.
Starting a little later than usual at 2pm, but with our usual set up of yoga followed by a 4 course vegan Mexican Asian inspired feast.
Tickets you can find here, £35, £2 of each ticket will be donated to OurMala. a charity that helps refugees to rebuild their lives & integrate through yoga.
December - we’ll have a evening event. Slightly shorter with yoga, food and meditation. A little recoup before the holiday season fully sets in.
January - We’ll be back at the end of January for a new year rejuvenating Yoga brunch to pick you up in winter.
So here you go..
Pattypan squash puree with quick pan fried cherry tomatoes, parsley & crispy chickpeas
Serves 2 as a main course.
1 medium white pattypan squash
2 tbsp coconut oil
1 tbsp garlic oil
1 tsp Dijon mustard
1 tbsp nutritional yeast
50ml olive oil
juice half lemon
50ml milk of choice- just enough to get the blender going
Quick fried chickpeas
160g chickpeas – cooked, drained& patted dry
2 tbsp coconut oil
1 tsp smoked paprika – hot
1 tsp garlic oil
1 tbsp nutritional yeast
good pinch Malden salt
pinch fresh black pepper
Quick fried cherry tomatoes
200g cherry tomatoes, washed
20g parsley, chopped
2 tbsp ground pistachio- roast and grind in a food processor *
Garlic oil - make ahead
6 large cloves garlic
250ml extra virgin olive oil
Peel and grate your garlic cloves, place in a pan with the oil and heat on a low temperature, heat for 5 minutes, small bubbles will appear but it shouldn’t boil or be heated too high as olive oil has a low smoking point of 165 dgree Celsius. Let sit for 45 minutes to infuse and transfer to a jar. You can strain the oil but I like to leave the garlic in mine. This is a great oil to have in the kitchen to easily add extra garlic magic to a quick meal.
Pre heat the oven, 200c. Wash and cut your squash, remove the seeds. Cut into even chunks to roast, line a baking tray with parchment and spread the squash out, coat in the coconut oil and season. Roast for about 20 minutes until tender and beginning to take on colour.
Once the squash is cool enough to handle, scoop out the flesh. Place in a blender with the other ingredients except the milk. Add the milk only a little at a time, as much as you need to loosen the mix, taste for seasoning and transfer to a small pan to heat before serving.
For the chickpeas, heat a large non stick fry pan. Add the chickpeas, cook for about 7 minutes on medium high heat, until crispy but still a little soft inside. Scoop out onto kitchen paper, transfer to a bowl and season with the rest of the chickpea ingredients.
Use the remaining oil in pan to cook your tomatoes. Keep the tomatoes whole and on high heat, cook for just a couple of minutes. Add the parsley, using a spatula squish the tomato down to release a little juice that will mix nicely with the oil and parsley and create oozy tomato goodness. Plate up, starting with the squash puree, topped with the tomatoes, then chickpeas and ground pistachio.
*Roast the pistachio at 160c for 10 minutes, grind in a food processor to make a coarse powder.