Chickpea and Courgette Stir-Fry with Kohl Rabbi Mash

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Well, the day didn’t quite turned out how i hoped it would. To cheer myself up and, mindful of one of the 5 keys to eating (thanks to Susie Orbach), I decided to make something to suit my mood. I came across a large root vegetable.
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To be honest – i picked it up looked at it and thought – what the hell are you….? I am going to eat you – I think I can mash you. I checked on the internet for a picture of root vegetables and found the monkey. Its a kohlrabi and i can mash it. Cool. The other stuff i had were a courgette, tomatoes, mushrooms and a tin of chickpeas. So, i found this Chickpea and Courgette stir-fry recipe here.  The celeriac mash turned out to work really well with the tomato. Tasty.

Ingredients
Serves: 4

* 2 tablespoons olive oil
* small handful chopped fresh oregano
* small handful chopped fresh basil
* 1 clove garlic, crushed
* freshly ground black pepper to taste
* 1 (400g) tin chickpeas, drained and rinsed
* 1 large courgette, halved and sliced
* 50g (2 oz) mushrooms, sliced
* small handful chopped fresh coriander
* 1 tomato, chopped

Preparation method

Prep:15  mins | Cook:30  mins

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Heat oil in a large frying pan over medium heat. Stir in oregano, basil, garlic and pepper. Add the chickpeas and courgette, stirring well to coat with oil and herbs. Cook covered for 10 minutes, stirring occasionally.

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Stir in mushrooms and coriander, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don’t let them get mushy.Slice and dice the kohlrabi and place in cold water – boil for 15 mins then mash

Cook for a little while until your mash is ready.

P1000798Serve together, putting some fresh basil on the stir fry.

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