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Roast Chickens with Oven Vegetables Vegan

5 from 7 votes
Cook Time 2 hrs
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

For the roast:

  • 125 g Dry chickpeas
  • 20 g Parsley
  • 2 Toes Garlic
  • 50 ml Water
  • 1 tsp each Salt and coriander powder
  • 0,5 tsp each Cumin powder, turmeric and black pepper
  • 1 size Onion
  • 100 g Chickpea flour

Side dishes:

  • 16 small Potatoes
  • 4 medium sized Carrots
  • 0,5 Butternut squash
  • 4 tbsp Rapeseed oil
  • 2 leveled tsp Seasoned Salt
  • 2 Toes Garlic

For the sauce:

  • 2 medium sized Onions
  • 1 green Bell pepper
  • 1 Red Bell pepper
  • 4 tbsp Rapeseed oil
  • 1 small Onion
  • 1 small Carrot
  • 1 small piece Celery
  • 2 cm Leek
  • 2 Toes Garlic
  • 200 g Tomatoes
  • 200 g Vegetable broth, salt, pepper and paprika
  • 200 g Chili
  • 50 g Tomato paste concentrated 3 times
  • 400 ml Water

Instructions
 

Preparation:

  • Preparation starts the day before! Soak the dry chickpeas in plenty of water for at least 8 hours.

Preparation of the roast:

  • Drain the soaked chickpeas, rinse and place in a tall bowl.
  • Wash the parsley, snap off the stem below the last leaves, weigh 20g and roughly chop.
  • Peel and halve the garlic cloves and remove the seedling.
  • Add the parsley, garlic, water and spices to the chickpeas and puree everything well with the hand blender.
  • Peel and finely dice the onion. work under the chickpea mixture.
  • At the end, knead in the chickpea flour and put the mixture aside.

Prepare the side dish:

  • The potatoes are peeled and placed in water.
  • Wash the carrots thoroughly and cut off the ends.
  • Wash the butternut squash and cut in half first. We only need one half. The core casing is detached from this and then cut into 4 columns.
  • Set the vegetables aside.
  • Peel the garlic, remove the seedling and press through the press. Mix with oil and herb salt and set aside.

Preparation of the sauce:

  • First of all, the two onions are peeled and cut into 16th slices.
  • Heat the oil and fry the onion wedges in it.
  • In the meantime, wash and core the two peppers and cut into bite-sized strips. When the onion wedges start to color, add the pepper strips and fry until they are soft and also start to color.
  • Skim the onion and pepper mixture with a ladle and place in a plate, set aside.
  • Peel and finely dice the small onion and fry in the remaining oil.
  • Grate the small carrot and the piece of celery over the coarse grater. When the onions are translucent, add the shredded vegetables and fry them too.
  • Chop the leek into small pieces, peel the garlic, remove the seedling and chop.
  • When the vegetables are translucent, add the leeks, let them soften and then add the garlic. When it no longer smells raw, fold in the chopped tomatoes, mix in the tomato paste and water and season.
  • Bring the sauce to the boil, puree well and season to taste.
  • Now mix in the onion and pepper mixture.

Prepare the roast:

  • Pour a ladle of sauce into a casserole dish with a lid (or a roaster).
  • Using damp hands, shape a roast out of the chickpea mixture. It's not that easy because the mass is quite soft. But quite feasible. If necessary, place the mixture on the sauce in the baking dish with a spoon and smooth it out.
  • Now carefully distribute the remaining sauce around and over the roast and put the lid on the baking dish.
  • Place the casserole dish in the COLD oven on the middle rack and switch the oven on to 180 ° convection.
  • Leave the roast in the oven for 30 minutes so that it heats up and the food at the same time.
  • Now we have a little time to tidy up the kitchen and take a break. But don't stroll around, the side dishes still want to be prepared.

The side dishes:

  • It's good that the vegetables have already been prepared.
  • Drain and rinse the potatoes from your bath, then dry them with a clean kitchen towel.
  • Brush the pumpkin wedges with the marinade, turn the carrots and potatoes in the marinade and place the vegetables on the deep tray.
  • After the first 30 minutes that the roast is in the oven, place the vegetables on the bottom rack. Now remove the lid from the baking dish.
  • Let everything cook together for another 30 minutes, possibly turning the potatoes and carrots halfway through (but does not have to be).
  • The sauce for roasting is no longer "sauce" after baking; it has given off most of the liquid to the roast. It is more of a paste that "boils down" becomes very tasty.

And now serve and let taste !!

  • . Legumes (in this case the chickpeas) have a great carbon footprint. Here I use the dried fruits, which have an incredibly long shelf life and are more climate-friendly than those in the can.
  • I picked parsley on my balcony
  • Potatoes, carrots, butternut squash, bell pepper, leek and celery are all in season.
  • With the exception of the brief preparation of the sauce, the entire dish is cooked in the oven.
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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