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Vegetables and Legumes
C
HICKPEA
S
ALAD WITH
C
ORIANDER
D
RESSING
Serves: 4 to 6
Ingredients:
1 cup dried chickpeas, water for soaking
3 cups boiling water
1 red capsicum, diced
1 lebanese cucumber, diced
250
g
cherry tomatoes, quartered
1 spanish onion, diced
Coriander Dressing:
1
⁄
2
cup lemon juice
2 teaspoons sugar
1
⁄
2
cup chopped fresh coriander
1 teaspoon chopped red chilli
Method:
Cover chickpeas with water and soak overnight.
Drain. Place chickpeas and boiling water into a 3-litre
dish and cook on 800 W for 25 to 30 minutes.
To Cook by Auto Cook:
Prepare as above, select Legumes, press Weight
pads to select 1 cup, then press Start.
Drain and allow to cool.
Combine remaining salad ingredients in a large bowl
and mix well.
Dressing:
Combine all ingredients in a screw top jar, shake
well. Pour over salad and toss well.
L
ENTIL
H
OT
P
OT
Serves: 4 to 6
Ingredients:
900
g
new potatoes
2 onions, diced
2 carrots, diced
2 stalks celery, sliced
3 cloves garlic, crushed
1 teaspoon curry powder
400
g
can diced tomatoes
1 cup vegetable stock
2 tablespoons tomato paste
3
⁄
4
cup red lentils, washed
1
⁄
2
cup grated cheese
paprika
1 tablespoon chopped parsley
Method:
Wash potatoes and place onto a paper towel lined
plate. Cook on 800 W for 8 to 10 minutes.
To cook by Auto Cook:
Prepare as above. Select Jacket Potatoes, press
Weight pads to select 900
g
, then press Start.
Set aside. Place onion, carrot, celery and garlic into
a 3-litre dish. Cook on 800 W for 7 to 8 minutes.
Add curry powder and cook on 800 W for a further
1 minute. Add tomatoes, stock, tomato paste and
lentils. Cook on 800 W for 20 to 22 minutes, stirring
halfway through cooking. Slice potatoes thickly and
layer over the top of lentil mixture. Sprinkle with
grated cheese, paprika and parsley. Cook on 1100 W
for 4 to 6 minutes.
C
OOKING
L
EGUMES BY
AUTO
C
OOK
• Minimum weight 1 cup / Maximum weight 4 cups
• Suitable for cooking chickpeas, split peas dried
beans and peas and brown rice.
• Cover legumes with cold water and soak overnight,
drain.
• Place legumes and boiling water into an appropriate
sized dish. (See table for quantities)
Amount of
Legumes
Amount of
Boiling Water
Dish Size
1 cup 3 cups 3-litre
2 cups 4 cups 3-litre
3 cups 6 cups 4-litre
4 cups 8 cups 4-litre
When cooking, leave it uncovered.
• Anytime during cooking the oven will beep and
prompt you to stir. Remove covering.
• At the end of cooking time, allow legumes to stand
for 5 minutes if required.
To Opeate:
Select Legumes, press Weight pads to select
weight required, then press Start.
R
ED
C
OCONUT
D
HAL
Serves: 4 to 6
Ingredients:
1 cup red lentils, water for soaking
1 teaspoon turmeric
400 ml coconut milk
250 ml water
1 teaspoon crushed red chilli
1 teaspoon crushed garlic
lemon juice to taste
Method:
Place all ingredients in a 2-litre casserole dish. Stir
and cook on 800 W for 18 to 20 minutes, stirring
twice during cooking.
To cook by Auto Cook:
Prepare as above. Select Legumes, press Weight
pads to select 1 cup, then press Start.
H
UMMUS
Ingredients:
1 cup chick peas, water for soaking
3 cups boiling water
2 tablespoons lemon juice
2 teaspoons meric
1
⁄
4
cup tahini ( sesame paste )
4 cloves garlic, minced
2 tablespoons olive oil
Method:
Place chickpeas and water into a 4-litre casserole
dish and soak overnight. Drain.
Place chickpeas and boiling water into a 3-litre
casserole dish and cook on 800 W for 25 to 30
minutes. Drain, process with remaining ingredients.
To cook by Auto Cook:
Prepare as above. Select Legumes, press Weight
pads to select 1 cup, then press Start.
F0003CA30QP_OI_06_180703.indd 57F0003CA30QP_OI_06_180703.indd 57 2018/7/3 9:21:012018/7/3 9:21:01
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