This is the kind of food I could, and do, eat daily; packed full of root vegetables and garlic and spices, it’s the kind of thing you’ll find in lots of food publications as something new and exciting at the moment….in my kitchen it’s an old favourite 🙂
It’s not a long or complicated recipe which is great as I want to also take the opportunity to tell you about being a co host for Fiesta Friday. I have co hosted for Angie several times now and it struck me that maybe not everyone knows what that means or what the undertaking is, so I thought I’d explain it a bit more (it’s okay it’s only brief) and maybe inspire some new co hosts..
What is co hosting?
Fiesta Friday was created by the wonderful Angie as a weekly blog party for bloggers to share posts, chat, meet new bloggers and generally have their own Friday night party, full of international guests, without leaving the house! As a co host your role is to support Angie, because there really is too much to do for one person, but also, it’s a thank you to Angie for creating this great space.
What does it entail?
To do this, your job as co host is to share the reading of the posts that are linked up, thank the writers for joining the party and commenting on their dish/post/story. There are usually at least two co hosts and you can share the posts between you, and/or read them all.
What are the benefits of co hosting?
Co hosting gives you the opportunity to mingle with your known fellow bloggers, but also to meet lots of new bloggers, and be inspired by new recipes or stories. And at the same, they get to meet YOU! It’s basically free publicity 🙂
And…it’s good fun! I always worry whether I’ll be overwhelmed by all of the reading, but I never am, I just enjoy meeting and greeting the bloggers, and seeing lots of amazing food!!!!
So, I say, do it! Ask Angie if you can get involved…
Now, onto the food..
Basically, all I’ve done here is pan cook a selection of peeled and cubed sweet potato, butternut squash and carrots in a large pan with some coconut oil; along the way I threw in some whole garlic cloves and chickpeas and some shawarma spice mix – a middle eastern spice mix including cinnamon and cloves – but any spice mix of your choice would work.
If you fancy making a shawarma mix of your own, give this a try:
1 tbsp. cumin
1 tbsp. ground coriander
1 tbsp. garlic powder
1/2 tbsp. paprika
1 tsp. turmeric
1/2 tsp. ground cloves
1/2 tsp. ground cayenne pepper
1 tsp. ground black pepper
1/2 tsp. ground cinnamon
I add it to lots of vegetable dishes, but it’s also good to mix with plain yogurt and marinade chunks of chicken or lamb in for several hours and then grill it.
As you cook the vegetables, you will need to add small amounts of water to assist in cooking them through, and loosen the spices from the pan..but the key is to stick with it and give the vegetables a chance to really cook well over a medium heat and maybe even caramelise..
And then eat it that day and for several days after that! Yum!
Consider topping a portion with tahini sauce or homous too 🙂