I love food that not only tastes great but is packed full of nutrients. These stuffed courgette rolls are a great recipe that does just that. Great party food to share with friends or as a light lunch with salad and dips. I also like these served for dinner with a large green salad.
These great tasting stuffed courgettes are delicious served hot or cold. If you do not like courgettes this recipe works equally well using sliced aubergine or thin slices of sweet potato. Any left over filling can be used as a stuffing for roasted peppers or rolled in to balls and baked, making delicious little falafel bites.
Makes 12-16 depending on size
2-3 x courgettes sliced lengthways
A little rapeseed oil for brushing
1 red onions, finely chopped
1 clove garlic, crushed
Small handful chopped fresh Kale (stalks removed) or spinach
400g tin/carton chickpeas drained
215g tin/carton kidney beans drained
215g tin /carton butterbeans drained
1tsp onion granules/powder
2 tsp dried harissa spices (use more or less depending on taste and strength of your spice-but 2 tsp is good place to start)
Handful of fresh coriander chopped
zest of 1 small lime, juice ½ lime
1 tbsp tomato puree
1 tsp black onion seeds
2tbsp chickpea flour (often called gram or Besan flour)
Firstly, make the filling. Place all the ingredients into a food processor apart from the chickpea flour and pulse to make a chunky rough mixture. Transfer to a large bowl then add the chickpea flour, stir to combine. Leave to one side while you prepare the wraps.
Bring the water to the boil in a steamer, steam the thin slices of courgette for 3-5 minutes so soft enough to roll without breaking. Remove and place on some kitchen roll to cool a little.
Pre-heat the oven to 180oc. Prepare a baking tray by lining with baking parchment and using some of the oil brush lightly. When the courgettes are cool enough to handle lay out and spread on the filling mixture the full length of the slices of courgette, then roll up. Place on the prepared baking sheet with the rolled end facing down so it doesnt unravel while cooking.
Repeat this until you have used all the mixture.
*Chefs tip any leftover filling can be rolled into balls and baked as falafels.
Brush a little of the oil over the top of the stuffed courgettes and bake in the middle of the oven for 15-20 minutes until lightly browned. Delicious served with spinach pesto or vegan mayo.