Chickpea & Polenta Cakes with Carrots, Kale, & Couscous

Suitable for vegans and vegetarians. Serves 2.

Ingredients:

For Chickpea & Polenta Cakes: 

• 240g cooked chickpeas, or 1 can, drained and rinsed, 
• 0.25 cup polenta, 
• 100g broad beans, removed from pod and blanched in boiling water for 1 minute, 
• 0.5 red onion, finely diced, 
• 4 cloves garlic, minced, 
• 0.25 cup fresh parsley, finely chopped (more for garnish), 
• 1 tsp ground cumin, 
• 2 tsp ground coriander, 
• 1 tbsp dried oregano, 
• 2 tsp sesame seeds, 
• 0.25 tsp cayenne, 
• 1 lemon, zest and juice, 
• 2 tbsp olive oil, 
• salt & pepper to taste, 
• dill or fennel tops for garnish.

For Carrots: 

• 3 small organic carrots, tops removed and scrubbed, 
• 1 tsp dried thyme, 
• 1 tsp dried rosemary, 
• 1.5 tbsp honey, 
• 2 tbsp oil, 
• salt & pepper to taste.

For Kale:

• 2 large handfuls black kale leaves (AKA lacinato kale or cavolo nero), tough centre stalks removed.
• 2 tbsp oil.
• salt to taste.

For Couscous:

• 1 cup couscous, 
• 1.25 cup boiling water, 
• 1 large green onion, finely sliced, 
• 1 lemon, zest and juice, 
• 1.5 tbsp flaked almonds, 
• salt and pepper to taste.

Method:

• First, make the mixture for the cakes. Using a food processor or a potato masher or just your hands, mash up the chickpeas and the blanched broad beans into a smooth paste. Add the polenta, onion, garlic, parsley, cumin, coriander, oregano, sesame seeds, cayenne, lemon zest and juice, olive oil, salt, and pepper and mix thoroughly. Form 5-6 patties from the mixture and place them on a greaseproof paper-lined baking tray.
• Next, prepare the carrots. Place the cut carrots onto a baking tray and drizzle over the oil and honey. Add the thyme, rosemary, and salt and mix using your hands to evenly coat the carrots. Add salt and pepper and place cut side up on the baking tray.
• Place the cakes and the carrots in an oven preheated to 200C. Place the carrots on top so that they are exposed to a more direct heat. Roast the cakes for 30-35 minutes and the carrots for 35-40 minutes or until soft and slightly charred on the edges. Flip the cakes half way through cooking.
• Meanwhile, prepare the couscous. In a small bowl, combine the couscous, green onion, lemon zest, flaked almonds, salt, and pepper, and mix to combine. Add the boiling water and cover immediately with a lid or plastic wrap. The couscous will only take 3-4 minutes to cook so only add the water once the chickpea and polenta cakes are almost finished in the oven.
• Remove the cakes from the oven and let cool slightly. At this point, cook the kale. Place a pan over high heat with 2 tbsp of oil until it is very hot and the oil starts to smoke slightly. Carefully add the kale (be very careful as the oil may spit). Cook for 2-3 minutes or until the kale is soft and slightly charred. Add salt to taste.
• Remove the carrots from the oven.
• Plate with the couscous at the bottom of the bowl, then a handful of kale, with the cakes and the carrots sitting on top. Garnish with parsley and dill or fennel tops and serve while hot.