Chick pea casserole

Our favourite vegetarian dish at the moment also stems from Sarah Brown's Vegetarian Cookbook. It's quick and easy to prepare and you can use any vegetables that are lying around.

Serves 2

1 can of boiled chick peas
some olive or sunflower oil
1 small onion, chopped
2 garlic cloves, crushed
a few celery sprigs, chopped
some fennel, chopped
some green beans, chopped
1 bay leaf
1/2 tsp fennel or cumin seeds

Fry onion and seeds in oil for a few minutes, then add garlic and vegetables. Fry for a few more minutes. Drain chick peas and rinse them. Add them to the vegetables and fry for a few more minutes. Add some boiling water so everything is just covered. Add bay leaf and pepper and salt. Bring to the boil, then let it simmer on low heat for 15-20 min., until the vegetables are cooked.

We serve this with couscous and chilli paste (sambal or harissa). Sometimes I add chilli pepper while cooking the dish. You can vary endlessly with vegetables and spices.

Chicken or pork marinade

Someone in my household refuses to eat chicken breast or pork chops, unless they have been marinated, especially when they are going to be cooked on the barbecue. I use a marinade meant for tofu from Sarah Brown's Vegetarian Cookbook, a vegetarian classic that was a favourite in my student days.

For 2 chicken breasts or pork chops

1 small onion, chopped very finely
4 tbsp peanut or sunflower oil
juice of 1/2 lemon
3 tbsp soy sauce
2 tbsp dry sherry
2 tsp honey
1 tbsp grated ginger
3 garlic cloves, crushed

Mix all ingredients, then add the meat and let it marinate for 2-3 hours. Take the meat out for cooking. Pour the marinade trough a sieve and let the juice boil for a few min. if you would like a tasty sauce.
No pic in these extremely busy times.