This month I decided to try something a little different in terms of meal prep. I created a giant spreadsheet and created meals for the month ahead including breakfast, lunch and dinner. I made a long list of ingredients that would last a while so lots of frozen veg, meat that I divided up to freeze, canned items, dried pasta etc that I ordered online and put away. I then have 4 shorter lists of fresh ingredients to buy during that week as these won't last long. These are things like fruit and veg, cream etc. Part of my lunch meal plans for the next couple of weeks are these sausage rolls: 4 vegetarian ones using chickpeas and 4 haggis and sausage meat ones using the same mix as for my giant sausage roll already on the website. Here is the recipe for the chickpea roll. I tend to buy dried chickpeas as these come in a big bag and work out cheaper and last a long time. If you are in a rush you can batch cook these, divide them up and freeze so they are ready to use.
You will need a hand blender or food processor for this recipe.
Ingredients
250g dried chickpeas, soaked then cooked
2-3 tbsp harrisa spice mix
1/2 tsp onion powder
3 tbsp tahini paste
1 carrot, grated
Juice from one lemon
Ready rolled puff pastry
1 Egg, for egg wash (optional)
Sesame seeds, to sprinkle on top of pastry before baking (optional)
Method
Take your cooked and drained chickpeas and place them in a large bowl suitable for a hand blender or in a food processor. Add all the ingredients, apart from the grated carrot, and blitz into a rough paste, with some chunky bits still left in. Add the carrots and mix in.
Take the pastry out of the packet and roll out. Divide into 4 long strips. Divide the chickpea mix between the pastry, leaving half of the strip free and some space along the sides. Brush the egg wash along the sides to help the pastry stick together. Fold the pastry over and crimp and fold over the sides to ensure there are no gaps. Brush some more egg wash along the top and sprinkle with sesame seeds if desired.
Bake for 20-25 mins at 200 degrees C.
I cooked 1 chickpea and 1 meat roll to take for lunches for the next 2 days and froze the rest before cooking. These can be cooked from frozen when you are ready to eat them.
If you want to make the rolls vegan, hold off on the egg wash and ensure your pastry is egg and dairy free.
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