I can make a quick meal when I must. And boy did I do this one quickly. I received the call that my friend was being released from hospital and she would be at our place in twenty minutes to collect her vehicle. Undergoing a huge amount of stress and not looking after herself properly; meaning not eating well; I couldn't resist. I decided to have a handy vegetarian meal ready for her to take, so that at least she didn't have to worry about cooking tonight.
This is what I made from ingredients that were in my crisper, pantry and garden.
Peel one sweet potato; oil and season with a little salt and pepper. Cube evenly into small pieces and bake on a high heat. Mine took about fifteen minutes.
Throw a pan onto the stovetop; chop two brown onions and sautee in some olive oil. Sprinkle lightly with some salt as this helps to draw out the moisture from the onion and ensures faster cooking. Add some crushed garlic; I put in about 8 cloves.
Upon browning; I added the cut-up stalks from one whole bunch of broccolini. Save the tops for the last five minutes. I found 1/2 a zucchini. Dice and add to the pan. Keep mixing to ensure the mixture does not burn as I used a medium to high heat.
Reduce heat; add corn kernels from one cob of corn. Mitch raced down and brought me one from his garden. Just gorgeous. Add one roughly chopped roma tomato for a little liquid; place lid on pan and cook for a couple of minutes.
Take off lid; add a can of whole tomatoes that has been blitzed; so juice and all the contents. Increase heat; allow to bubble for a couple of minutes. Add extra cracked black pepper, a heaped teaspoon of sugar; salt to taste and the tops of the broccolini. Mix well. Contine cooking on a medium to high heat. I wanted to reduce the liquid as much as possible.
I had some home cooked chickpeas in the freezer. Use a can if you choose. I defrosted them by placing in water and rinsing till all the peas were separated from each other. When the liquid in the frypan has reduced by half; throw in the chickpeas and cook for a further couple of minutes.
Remove from heat. I placed the entire mixture into a glass bowl set over a rack to help cool as fast as possible. Take the baked cubes of sweet potato and carefully stir into the mixture.
I sprinkled the lot with some of Philomena's beautiful parsley. Done.
After a cup of tea, some of Mitchell's birthday cake and a healthy chat; I packed her off with the vegetarian throw-together which I really enjoyed concocting. She was of course delighted; but mostly relieved I think. I know I would love to have a night off cooking!
Now. What's for our dinner tonight? Looks like leftover cabbage rolls guys. Again.