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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 Med-High for 25 to 30 minutes.
To Cook by Auto Cook:
Prepare as above, select Legumes, press Serving/
Weight Pad to select 2 cups, 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 tablespoon 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 Med-High for 8 to 10 minutes.
To cook by Auto Cook:
Prepare as above. Select Potatoes, press Serving/
Weight Pad to select 900 g, then press Start.
Set aside. Place onion, carrot, celery and garlic into
a 3 litre dish. Cook on Med-High for 7 to 8 minutes.
Add curry powder and cook on Med-High for a
further 1 minute. Add tomatoes, stock, tomato paste
and lentils. Cook on Med-High for 20 to 24 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 High 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 2 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 Serving/Weight Pad to
select weight required, then press Start.
R
ED
C
OCONUT
D
HAL
Serves: 4 to 6
Ingredients:
1 cup red lentils
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 Med-High for 18 to 20 minutes, stirring
twice during cooking.
To cook by Auto Cook:
Prepare as above. Select Legumes, press Serving/
Weight Pad 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 teaspoon turmeric
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 Med-High for 25 to 30
minutes. Drain, process with remaining ingredients.
To cook by Auto Cook:
Prepare as above. Select Legumes, press Serving/
Weight Pad to select 2 cups, then press Start.