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.


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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.

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Okra curry served with grilled chicken breast


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To make approximately 8 patties you will need:

one can chickpeas, drained

1 medium onion

1 tablespoon water from pickles

2 pickled peppers

2 teaspoons harissa paste

1-2 celery sticks

1 tablespoon fresh coriander

1 tablespoon fresh parsley

1/2 teaspoon ground cumin

1/2 teaspoon salt

pepper to taste

1-2 tablespoons olive oil

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Chuck everything into a blender and taste as you go along to adjust spices/herbs/salt+pepper/amount of oil. Add a little oil at a time if need be to obtain the correct consistency to form patties that don’t crack. You may want to reduce the amount of harissa or avoid the pickle water if you’re not that into your scovilles (see below).

scoville

To cook:

Preheat your oven to 200 degrees on fan oven.

Form patties about the size of a small burger or depending on how you want to serve them into smaller, flattened mounds.

Cook for about 20 minutes, flipping over carefully half way through the cooking time.

They will brown slightly when ready to serve. It is safe to reheat or eat these cold.

To serve:

I had mine alone with some hot sauce, just to make sure.

After having tried them, I think that the ideal way to serve these would be with some fresh leaves like spinach, iceberg lettuce or rucola as well as tomatoes and perhaps some light cheese e.g. mozzarella or cottage cheese. Make smaller patties to use in a salad.

You can also serve these as though they are burgers, although I imagine that it would be quite a heavy meal that way.

Alternatively add some mayo, mushrooms and assorted fresh greens in a wrap.

Please note that this recipe is gluten-free, lactose free and vegan.