The FastDay Forum

Serves 1 - 2

Onions - Raw, peeled weight 30 g
Peeled chopped garlic cloves - 2
Chickpeas (garbanzos) 130g (I use tinned, drained)
Ready to Eat Dried Apricots, chopped 30 g
Squash - Butternut, diced 160 g
Cauliflower 120 g
Courgette, half courgette, sliced
Tinned Chopped Tomatoes, 200 g
Handful chopped fresh mint
Finely diced preserved lemon to taste (I make my own,and if you want the recipe, just shout!)
Few saffron strands
Half tsp of
Ras el hanout
Ground Cumin
Ground Coriander
Chilli powder

Cook together (adding extra water if necessary) for a good half hour. Season to taste.
Approx 300 calories and very filling!

[Betsysgr8]

Can only @TracieKnits use this recipe? lol Looks delicious!

Hahaha.... no, but she asked for it! Try it - is IS delicious!

Looks great, PennyForthem!

Oh my! This sounds so delish that I may be making this tonight for dinner. I haven't any saffron nor preserved lemons. Do you think that lemon zest may suffice?
Also, until now I have never heard of Ras el Hanout but I just found a recipe so I'll be making that shortly.

Not certain why I am looking at recipes and cooking food, as today is a fasting day. Possibly a masochistic streak in me. lol

Saffron and preserved lemons do make the dish, but try it without first.

Here's the recipe for your very own preserved lemons (it's so simple):

Some unwaxed lemons (say 2) to start
Freshly boiled water
Rock or sea salt
Fresh lemon juice

Wash, then cut the whole lemons into quarters and put into a glass jar (I use as many as the size of glass jar will hold; I also wash and sterilise the jar first in an oven at 140C for about 10 minutes, then let it cool)

For each 1-2 lemons, I cover with approx 30g of salt. Add the juice of 2 squeezed lemons and top up with water. Seal and leave for at least 3 weeks.
Only the peel is used, so scrape away the flesh (it can be used in other dishes) and rinse well. You can also add peppercorns, coriander seeds etc.
Can be kept for weeks.
Also lovely in couscous and salads.

That sounds divine. I love chick peas and tagine flavours so will definitely try it, thank you.

[Tracieknits]

Oh thank you so much!!

Yummy, sounds delicious, I will give it a try

Saffron and preserved lemons do make the dish, but try it without first.
Here's the recipe for your very own preserved lemons (it's so simple):
Seal and leave for at least 3 weeks.

It looks like I'll just wait a few weeks to try this dish while the lemons cure. It will give me time to pick up some saffron too.

I have to go to the market and pick up some lemons anyway. Tomorrow we'll be eating fresh felafels with homemade tahini sauce, which requires lemon juice.

I luuurvve felafelv- please share. But isn't tahini very calorie rich?

I luuurvve felafelv- please share. But isn't tahini very calorie rich?

I'll post the recipe after I make them tomorrow, just to be certain they turn out. And why yes, tahini is extremely calorie laden, which is why I'll be enjoying some on a feed day.

I love this diet!

Well Penny,

You asked, now you shall receive. The falafels turned out delicious.

Here is the recipe as promised.

falafel recipe

Here are the photos of said dinner.

our dinner

yummy additions

cooking the falafels

plate o' falafels

All vegetarian. It would be vegan without the tzatziki sauce.

Enjoy

Wow, that looks good Bobbyd98683.

Pennyforthem, your chicpea tagine is very similar to my dinner this evening, although I didn't use cauliflower, tomatoes or chilli and the lemon was fresh. I stuffed the courgettes with the vegetable and spice mixture and cooked them in the oven.

Anyways, it all sounds totally yummy