Two Great Vegetable Sishebos

21 June 2016

Easy vegetarian recipes can be tough to find, especially ones that are packed with delicious flavour! It can also be tough to get your little ones to tuck into vegetable recipes with gusto, making it even harder to find vegetarian recipes for dinner. However, here are two delicious and tiny-taste-bud approved vegetable sishebo recipes that your family is sure to love:

Vegetable Crock Pot:

Serves: 6 people

You will need the following:

  • 2 large potatoes, cubed
  • 1 sweet potato, cubed
  • 2 turnips, whole
  • 3 large carrots, peeled and sliced
  • 1 whole onion, finely diced
  • 1 whole garlic, peeled and minced’
  • 4 cups (1 litre) of vegetable stock
  • 8 large tomatoes, chopped
  • 2 Tbsp. (60 ml) of brown sugar
  • 1 tsp. (5 ml) of cumin
  • 2 tsp. (10 ml) of mixed herbs
  • Salt and pepper, to taste



Method:

  1. Mix together the tomatoes with the herbs and sugar.
  2. Be sure to brown the onion and garlic paste in a shallow pan.
  3. Place the vegetables into the crockpot, starting with your carrots, followed by the potatoes, then the turnips, sweet potato, the celery, and the onions at the top.
  4. Coat the vegetables with the tomato mixture.
  5. Pour in the vegetable stock and let the dish cook on a low heat for 6 – 7 hours. This is the ideal dish to prepare once you have collected your little ones from school and want to let the meal cook for the duration of the afternoon.
  6. Give it a good stir and serve it with thick slices of fresh bread and lashings of butter.



Chickpea Stew:

Serves: 6 people

You will need the following:

  • 2 large onions, chopped
  • 1 cup (250 ml) of chopped leaks
  • ½ tsp. (2.5 ml) coriander
  • ½ tsp. (2.5 ml) of crushed caraway seeds
  • 2 cloves of garlic, crushed
  • 4 cups (1 litre) of vegetable stock
  • 2 cups (500 ml) of cubed butternut, peeled
  • 1 cup (250 ml) of carrots, peeled and diced
  • 2 tsp. (10 ml) of tomato paste
  • Salt and pepper, to taste
  • 2 large sweet potato, peeled and chopped
  • 1 can of chickpeas, drained
  • 1 cup (250 ml) of uncooked couscous



Method:

  1. In a frying pan, sauté the onion, leek, coriander, crushed caraway seeds and garlic. Add the tomato paste.
  2. Add the vegetables into a pot in the following order: carrots, butternut and sweet potato.
  3. Pour the onion mixture over the top of the vegetables, topped off with the stock.
  4. Let the stew cook for three hours on a low heat or until the vegetables are cooked through.
  5. Add the couscous to the mixture and let it steep until swollen and soft. Add the salt and pepper to taste.
  6. Add the chickpeas to the mixture and let the stew simmer for 30 minutes on a medium heat.
  7. Serve with slices of bread spread thick with tahini.

When it comes to finding delicious and versatile recipes, be sure to keep an eye on Sishebo’s variety of tasty and wholesome sishebo recipes. Add these recipes to your weekly menu and you’re sure to have your family smiling from ear to ear in no time at all!

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