IMG_20151209_194912

You will need:

1 can chickpeas

2 tablespoons olive oil

paprika, to taste, about 1-2 teaspoons

pinch of salt

Method:

Preheat the oven to 200 C.

Drain and rinse the chickpeas, and dry them well on some layers of paper napkins. This is a very important step in ensuring that the chickpeas get crunchy in the oven.

In a bowl add the chickpeas, oil, paprika, and salt. Stir with a tablespoon to make sure that the chickpeas are coated evenly.

Lay on a flat baking dish and cook for 20 minutes, until they have browned, and are crunchy.

Consume this protein-packed snack on the day as a substitute for sugary finger foods, in soups, or as garnish in salads. More ideas for making roasted chickpeas here.

IMG_20151209_201846


IMG_20151128_191351

I like making stuffed courgettes, the possibilities are endless, and I cannot understand why some people don’t appreciate the versatility of courgettes. So here I am, sticking up for the green vegetable, and presenting you with different ways to get them onto your plates! My go-to method is to stuff them with ricotta/cheese/parsley or sometimes minced meat, but this time I didn’t have either of those things in my fridge, so I opted to use what I already had.

You will need (2 portions):

1 round courgette per person

1 red bell pepper

1/2 a bulb of funnel (or according to taste)

1/2 cup spinach

2-4 sundried tomatoes

1/2 cup chopped cheddar or grated Parmesan (I used some chunks of Scamorza)

1 egg

IMG_20151128_172045

Trim the edges from your courgettes so that they can sit flat. Cut in half across the wider part.

Place in a deep pan with boiling water for about 20 minutes until soft. Fish them out and let them cool until they are cool enough to handle.

Preheat your oven to 180 C.

In the meantime the spinach, red bell pepper, sundried tomatoes, and fennel need to be chopped finely. Whisk the 2 eggs in a bowl and add all the ingredients, reserving some cheese for later, and add a pinch of salt & pepper to taste.

IMG_20151128_173011

Scoop out the insides of the courgettes, leaving a 1cm border all around, and being careful not to cut through the sides.

IMG_20151128_184542

Fill the courgettes with several spoonfuls of your mixture till the top and place in an oven-proof dish (a deep one is better as sometimes they will leak). Cook for about 30 minutes until they are browning at the top.

IMG_20151128_191358

You might also enjoy this.


IMG_20151025_144415

Not really knowing what to do with it, and thinking that I don’t like it so much, I never bought Okra before.  But following a low GI diet can get boring at times. There, I said it. You become desperate for new ways to cook vegetables, or if need be, new vegetables to try out. Hello ladies’ fingers. Or LadyFingers. Who knows.

You will need (as a side dish for 2 persons):

  • 200g Okra (I used frozen)
  • 1 medium onion, finely sliced
  • 1 400ml coconut milk can
  • 1 tablespoon Green Curry Paste or curry powder (to taste)
  • 2 cloves of garlic, finely chopped

To make:

Fry the onion and curry paste/powder in coconut oil until the onion gets translucent (about 5 minutes). Add the chopped garlic and cook for another minute.

Add the Okra (can be used straight from frozen) and stir for another 3 minutes. Add the coconut milk and bring to a boil. Lower the heat and cook for a further 5-7 minutes until the cream thickens and the okra have cooked through. Test taste and add salt and pepper if necessary.

IMG_20151025_144404

Okra curry served with grilled chicken breast