chickpeaslime

You will need:

  • 200g cooked chickpeas (or canned, drained)
  • 1 cup spinach, cooked or if using frozen, defrosted
  • juice of 1/2 a lime
  • zest of 1 lime
  • reserve a couple of lime wedges before squeezing (to serve)
  • 1 medium chopped onion
  • 2 cloves of garlic, diced
  • 1 teaspoon turmeric

Fry the onion gently in olive oil for 3-5 minutes until translucent. Add the garlic and turmeric and stir. Keep the heat on low so as not to burn the garlic. Add the chickpeas and continue stirring to coat the chickpeas in turmeric. Cook for 2 minutes, then add the spinach and lime zest. Mix the spinach in and cook for a further 2 minutes until heated.

Remove from the heat before adding the lime juice and some salt to taste. Stir and serve hot with a couple of small lime wedges.


IMG_20151209_201902

After I’d made this salad, I patted myself on the back for quite a while. Not only was it interesting, tasty and colourful – but it was also filling in a feel-good kind of way. Thanks to the quick searches I made for inspiration, I learned how to make these delicious roasted crunchy chickpeas, which I suspect I might get addicted to.

You will need:

2 cups pumpkin, peeled and chopped into bite-size pieces

2 cups Brussels sprouts, halved

3 cloves of garlic

olive oil

baby spinach leaves

1 tsp paprika or chili powder (to taste)

mixed seeds

a handful crushed roasted almonds

1 can chickpeas, drained and dried on paper napkins

juice of half a lime

To make:

Preheat the oven to 180 C

In a deep bowl, mix the pumpkin and Brussels sprouts with 2 tablespoons olive oil, salt and pepper to taste, and paprika/chili powder. Make sure the oil and spices are spread evenly then place the mixture on a baking tray and add the garlic cloves (you don’t need to peel them).

IMG_20151209_193309

Bake for 20 minutes, then remove the garlic cloves and check the vegetables. Add a dollop of olive oil if they have started to dry up, and add the seeds (I added some cherry tomatoes at this point too). Bake for another 20 minutes or until the pumpkin can easily be pierced with a knife.

For the chickpeas, follow this method.

Squeeze the garlic out of their skins once you’ve given them time to cool down, and chop finely.

Serve the pumpkin, Brussels sprouts and chickpeas on a bed of baby spinach. Squeeze some lime juice on top and garnish with seeds, garlic, and crushed almonds.

IMG_20151209_201909 IMG_20151209_201854


IMG_20150319_213224You will need (2 portions)

1 apple, finely diced
1 medium carrot, finely diced
1/2 a fennel bulb, finely diced
1/2 cucumber, finely diced
2-3 cups mixed greens
handful chopped almonds/walnuts
1/4 cup grated Parmesan
juice of half a lemon
Olive oil and balsamic vinegar to taste

Mix in the lemon, olive oil and vinegar just before serving.IMG_20150319_212016 IMG_20150319_213048