Teacher, Cook Book Author, Consultant and Food Blogger
Jenny Chandler is a teacher, cook book author, consultant and food blogger based in Bristol, UK. She is a regular contributor to a number of food-related blogs (including her own), the Borough Market Magazine, and she has written three cookbooks: Pulse, The Real Taste of Spain, The Food of Northern Spain and Cool Kids Cook.
Most recently Jenny has been chosen by the United Nations Food and Agricultural Organization as the European Special Ambassador for the International Year of Pulses 2016. She also released here latest book - Cool Kids Cook.
On the Pulse Blog
More from Jenny Chandler
Turkish Roast Vegetables with Spicy Chickpea Sauce
The chickpeas make this a fabulously nourishing and filling dish. Pulses give slow release energy so you will feel energised and satisfied for hours.
Turlu Turlu (as it’s known in Turkey) tastes wonderful, is low fat and packed with nutrients, it’s a win, win, win situation!
Turkish Roast Vegetables
- 1 can chickpeas
- 2 small red onions, cut into quarters
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and cut in half lengthways
- 2 other roots: parsnip, beetroot, turnip, peeled and cut into chunks
- 1 aubergine, cut into long fingers
- 1 red pepper, seeded and cut into strips
- 1/2 tb coriander seeds, crushed
- 1 tsp chilli flakes
- 2 tb extra virgin olive oil
Spicy Chickpea Sauce
- 2 tb olive oil
- 1 onion, finely diced
- 2 cloves garlic
- 1/2 tsp ground cinnamon
- 1 can chopped plum tomatoes
- salt and pepper
- handful of coriander, finely chopped
- Pre-heat the oven to 200 ºC
- Take a large roasting tin (you may require 2) and toss all the vegetables in the spices and oil, season with salt and place in the hot oven. Remember to keep dark pink beetroot away from the rest of the veg’ or your entire dish will be Barbie-pink. Turn the vegetables after 20 minutes and continue to roast until they are thoroughly cooked and beginning to brown (about another 20).
- Meanwhile make the tomato sauce.
- Fry the onion in the oil until soft and golden, add the garlic and as soon as you’re engulfed in wonderful smells throw in the cinnamon and tomatoes. Stir, add the chickpeas and then season well with salt, pepper.
- To serve
- Stir the sauce and roasted vegetables carefully, you don’t want to cover the stunning colours of the roots. Sprinkle with plenty of coriander.