This afternoon I posted the following question on a Facebook group.
I have no shortage of ingredients but not too much in the way of inspiration. We eat a predominantly vegetarian and also gluten free. I have eggplant, zucchini, capsicum, carrots, mushrooms and celery as well as all the usual pantry staples.
There were heaps of great suggestions, many of which I will save for another day but this particular one caught my eye.
I’d keep it simple. Roast the veges and toss with GF pasta spirals or chick peas, olive oil, seasoning and toasted nuts. If you’re looking for a flavour hit, Moroccan seasoning and fresh coriander is an interesting twist.
We do not eat a great deal of pasta but I do have some for occasional use. I don’t keep Moroccan seasoning but a quick Google search revealed that it is ground cumin, paprika, ground coriander, ground turmeric, ground allspice, ground cloves, ground ginger, and ground cinnamon. I had all of these apart from the coriander, however, I have an abundance of fresh coriander. I had cooked chickpeas in the freezer as well as the selection of vegetables I mentioned in my original question.
So, I set to work.
Zucchini, eggplant, mushrooms and capsicum of a tray drizzled with olive oil and sprinkled with sea salt. I cooked them for about 20 minutes at 160C.
Chickpeas with Moroccan spices and 1/2 cup crushed tomatoes.
Once the pasta was cooked I tossed the vegetables and chickpea mixture through the pasta, added a spoonful of olive oil and served it topped with chopped coriander and toasted sunflower seeds.
This was really delicious and I will definitely be making it again.