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Ingredients

• 2 eggplants


• 2 cans chickpeas


• 2 wedges of preserved lemon


• One head of garlic


• Minced garlic from a jar


• Couple of lemons worth of juice


• Salt and pepper


• Loads of olive oil

Method

1. Turn on big gas burner, sit eggplant on top until charred on that side, turn over and repeat on all sides of the eggplant


2. Put on a baking pan and roast in 200 degree oven for 1 hour


3. DO NOT PEEL!

1. Chop the bottom off your whole head of garlic. Put the whole thing in a little tin foil parcel with a generous amount of olive oil.


2. Roast for 1 hour


3. Allow to cool!

1. Chop tops off eggplant, squeeze roasted garlic out of skin, put in food processor with drained & rinsed chickpeas, roughly chopped preserved lemons (rinsed etc), lemon juice, salt and pepper and some olive oil


2. Blitz until texture starts to look good. Add olive oil as you go to get the right consistency, could be heaps.


3. Keep tasting as you go – add salt and pepper, minced garlic, olive oil and more preserved lemon to taste.

Ingredients

• 1 cup besan (chickpea flour)


• 1 medium onion


• 300-350 grams of mushrooms - I used a mix of swiss brown and field mushrooms


• Olive oil


• Salt & pepper

Equipment

• Large cast iron skillet that can go in the oven

Method

1. Put the besan in a large bowl and whisk (to avoid lumps) in 1.5 cups of water. Cover and set aside for up to 12 hours.


2. Turn on oven to 200 degrees celsius.


3. Put sliced onions and mushrooms into skillet with a generous serving of olive oil. Put skillet into oven.


4. Keep an eye on the skillet, stirring occasionally, for about 20+ minutes - or until the mushrooms and onions are approaching caramelised. The oven - and pan - should have well and truly heated up by now.


5. Take out the skillet, stir around the contents to “even them out” across the pan, and season then whisk the besan batter one more time before pouring it carefully into the pan. Try not to let it slosh up the edges.


6. Return to the oven for 30-40 minutes (with my oven: 40). When it’s done it’ll be an even, golden brown and the edges will have lifted away from the sides. Take out of the oven and allow to cool for five minutes or so so you can get it out of the pan easier.

Ingredients

• 3 cans cannelini beans, drained and well-rinsed


• 1 cup vegetable stock (I used homemade)*


• A couple of sprigs of rosemary and thyme, stripped into leaves


• Salt and pepper to taste (I only needed salt because there was none in my stock)

Method