NutriKeto Recipe: baked pumpkin and spiced chickpeas.

Set the oven at 200C. Slice 750g of pumpkin into thick segments, then scrape away any seeds and fibres. Place the slices on a baking tray, trickle lightly witith olive oil. Season with black pepper and salt then bake for a good 45 minutes or so, until the flesh is deep gold.

While the pumpkin bakes, whizz the following in a food processor: 2 sticks of lemongrass, cut into short pieces, 1 medium-sized green chilli of moderate heat, 30g of coriander leaves and stems, the grated zest of 1 lime, 2 cloves of garlic, ½ tsp of salt, a small lump of ginger and 80g of coconut cream. Pour in enough olive oil to make a soft paste.

Put 400g of chickpeas into a small saucepan then add the spice paste and warm gently over a moderate heat. When the chickpeas are hot serve with the slices of roasted pumpkin.

Variant: Use rice, quinoa or other bean varieties instead of chickpeas.

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