Roasted veggie and chickpea noodle bowl

Despite the mercury’s climb into the 80s today, I’ve decided that it IS fall, as far as the kitchen is concerned. You may have noticed that I haven’t posted in a hot minute. Well, that’s because it IS indeed fall on the academic calendar and I am back in school/internship mode. While it’s very energizing and exciting, downtime is hard to come by. However, a girl has got to eat. So, I loaded up on veggies for roasting over the weekend, and then just chopped up a selection (eggplant, broccoli, red onion), roasted them, added chickpeas, and served with soba noodles. A miso/tahini/lemon juice sauce spiced things up and tied all the ingredients together.

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Ingredients

1 eggplant, chopped into 1/2 inch or so dice, and drained (if you have the patience)

2 large heads broccoli, diced into florets (I chop up the top half of the stem and included that as well)

1 red onion, sliced

3-4 Tbsp olive oil

2 cans chickpeas, rinsed

1 package soba noodles

1/2 Tbsp miso paste

1/2 Tbsp tahini

1/2 cup hot tap water + extra as needed

2 tsp sesame oil

juice of 1/2-1 lemon, depending on juicy-ness

salt and pepper to taste

Method

Toss the veggies with olive oil and salt and pepper, and roast at 425 degrees. I did the eggplant on a separate baking sheet than the broccoli/onion. Roast until you’re getting some nice browning on the broccoli and eggplant. I like to toss/stir after 10ish minutes or so to break things up and prevent sticking.

If you have another baking sheet, go ahead and roast the chickpeas as well. I actually tossed them with a little sauce and then stuck them in the oven on the same sheet as the broccoli, after the broccoli had been cooking for a while, but that’s only because I don’t have a 3rd baking sheet.

In the meantime, boil the water for your noodles and cook according to package. Toss the rinsed noodles with the sesame oil in a large bowl.

Then, prepare the sauce. Measure your tahini and miso in a bowl and add the hot water, stirring until well mixed. Add more water to get the sauce to your desired consistency. I didn’t make mine very thick, and I think next time I’d shoot for a bit more viscosity. Just add water slowly so you don’t over-do. You can’t go back 😉

When the veggies (and chickpeas, if you are roasting them) are done, add them to the bowl with the noodles. Add some sauce, toss, and taste. Get a sense of the flavor and then add lemon juice and more salt and pepper to taste. You may want to add all the sauce, but perhaps not! Again, go slowly and taste as you go.

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