Even in summer I use my oven almost daily. Especially when I’m going to the pottery class, it’s super to prepare dinner in advance. Today’s recipe is is based on vegetables, chickpea and tahini.
Start with the vegetables. Remove the skin of 500 grams of carrots. Chop. Spread in an oven dish. Wash 1 big bell pepper. Remove the seeds and chop. Add to the carrots. Season with 2 table spoon of za’atar, 1 pinch of smoked paprika, 2 tea spoons of cumin seeds, 2 tea spoons of dried oregano and 1 chopped dried chili. Mix with a drizzle of olive oil. Bake in the oven at 200 ° for 20 minutes. Add 4 chopped garlic cloves, 2 chopped onion and 1 can of drained and rinsed chickpeas. Bake for another 20-30 minutes. Stir halfway.
Boil 120 grams of farro al dente in salted water. Drain. Mix with the vegetables. Taste, add pepper and salt. Cover. Stop the oven. Cool down in the oven.
Slice 1 cucumber. Add 2 table spoons of white wine vinegar and pepper. Store in the fridge.
Mix 2 table spoons of tahini with the juice of 1/2 lemon and water until you obtain a perfect sauce. Add salt.
Enjoy a lovely day. Finish the vegetarian dish with fresh coriander. Serve together with the cucumber, tahini and green salad.
Doc V's Healthy Kitchen 