These are a super delicious, quick, easy to make snack. Crunchy, salty, spicy… they hit all the cravings. Not the healthiest by any means, but amazing nonetheless!
These can be done in the oven or deep-fried. Personally I prefer the oven method, since they end up a little less greasy.
Prep time: ~15 minutes
- 3 cans chickpeas.
- Olive oil (or canola oil, if you
- 1/2 tsp each salt, pepper, cumin, chili powder.
- 1/4 tsp each cayenne, curry powder.
Preheat your oven to 425 F, or, if you have a deep fryer, heat the oil to 375 F.
Thoroughly rinse your chickpeas, removing as many of the skins as possible. Pat them as dry as possible using a paper towel.
If deep-frying the chickpeas, skip these next steps, just place them in your fryer for 5-7 minutes, shaking the basket occasionally to make sure they are cooking evenly, until golden brown and crispy.
If you’re baking the chickpeas, place them in a large bowl and coat them thoroughly with olive oil. Line a baking sheet or two with parchment paper, and tumble the chickpeas onto them.
Bake for 15-20 minutes, stirring every 5 minutes, until golden brown and crispy all over.
Allow them to cool for 10-20 minutes, then place them in a large bowl and toss them with the spices, and enjoy!
A delicious sweet, coconutty, gingery soup perfect for those chilly winter nights!
Prep time: ~1 hour.
- 1 yellow onion, diced.
- 1 tbsp finely minced ginger.
- 1 tbsp finely minced garlic.
- 1 tbsp coconut oil.
- 4 carrots, peeled and chopped into 1-inch pieces.
- 6 cups vegetable stock.
- 2 cans coconut milk.
- salt and pepper to taste.
Heat a large pot over medium heat with the coconut oil in the bottom. When the oil is hot, add the onion, and fry until it becomes soft and translucent. Add in the garlic and ginger, a pinch of salt and pepper, and continue to fry until the onion is nicely caramelized. Deglaze the pan with the vegetable stock, scraping the bottom of the pot to loosen up any bits of onion that have stuck there. Add in the carrots and bring to a boil. Cook until the carrots are soft, about 30 minutes. When the carrots are ready, add in the coconut milk. Puree the whole thing until smooth, and season to taste.
A lovely Middle-Eastern (sorta) inspired salad chock full of flavour and nutrients! Served with a tahini-lemon dressing, this salad is a great side to any number of Middle-Eastern stews or rice dishes. If you don’t like kale, feel free to use any other green you prefer!
If you’d like to make this salad a little more substantial for a light lunch or the like, I highly recommend adding in some Bulgur wheat or couscous! If you can’t have gluten, quinoa would also be a good option.
Prep time: ~15 minutes
- 3-4 large bunches of kale, leaves stripped off the stems and roughly chopped.
- 1 bunch mint, finely chopped.
- 1 bunch parsley, finely chopped.
- 1 can chickpeas, rinsed well.
- seeds from 1 pomegranate.
- 1 cucumber, peeled if desired, finely sliced.
- 1/2 red onion, finely minced.
- 1-2 pieces Arabic bread, cut into small squares.
- 1-2 tsp olive oil.
For the dressing:
- 1/4 cup fresh lemon juice.
- 1/2 cup olive oil.
- 1 tbsp tahini.
- 1 clove garlic, crushed.
- 1 tsp agave syrup.
First, time to make some easy croutons! Preheat the oven as high as it will go. Toss the bread pieces with a tiny bit of olive oil, spread them out thinly on a baking sheet, and pop in the oven. Bake them for 5-10 minutes, giving them an occasional stir, until nice and crispy. Take them out of the oven and allow to cool completely.
Place the kale in a large bowl and massage it gently to help tenderize it. Add the rest of the salad ingredients and toss until well-mixed.
Mix the lemon juice with the tahini, garlic, agave syrup, salt, and pepper. Slowly add in the olive oil while mixing (preferably in a blender or with an immersion blender), until nicely emulsified.
Top the salad with the croutons, dress liberally (or have dressing on the side), and serve!