Chrissie
7/5/2017
8:33:31 AM | Hi Karen,
I make roasted chickpeas, I make up a little bit of vegetable bouillon sauce and add garlic powder, paprika and cumin and sea salt to it and coat the chick peas from the tin and roast on parchment paper with chopped tomatoes. Halfway through cooking I mash the tomatoes through so that the chick peas are garlicky tomatoey. However, a normal sized Tin has 40g of carbohydrate so I read that moderate carbohydrate intake is between 75 and 150mg a day, low carb is 50mg. So I make my portion last three days and have as a add on rather than a whole meal or snack.
Another thing I love roasted is cauliflower, I make up veg bouillon stock, add turmeric, Paprika, garlic powder and cumin and sea salt and chick pea flour. I mix it together till it's a nice thick dip constituency, then coat cauliflower pieces and then roast them. You can then have a yogurt dip with garlic powder and another yogurt dip with garam masala to dip the pieces in, yum... This tastes like it's naughty even though it's not. I also roast the cauliflower leaves in turmeric and stock and they are good too. Waste not want not :-)
Happy cooking!
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