Tuesday, May 15, 2007

Roasted chickpeas, artichokes, mushrooms and tomatoes

My next cookbook review for the newspaper will be Vegetable Harvest by Patricia Wells. This is the first recipe I've tried, and it was really delicious and healthy. Chickpeas, artichoke hearts and mushrooms are combined with roasted tomato sauce and cumin and baked at 425 degrees for 30 minutes. The tomato sauce is simply tomatoes slow roasted with a touch of sea salt and dried oregano. This mixture is pureed, skins, seeds and all to create the sauce. I made the sauce a few days in advance to cut down on prep time tonight. The cumin is toasted in a saucepan to maximize the flavor. I used king trumpet mushrooms - their meaty texture worked really well with the chickpeas and artichoke hearts. As you can see from the picture, it's not the most beautiful dish, but it's very satisfying.

1 comment:

Anonymous said...

Really looks great- wonderful addition for the vegetarian chef.