I make these burgers whenever I have leftover quinoa, they are so easy to make and a great meatless option that still contain a lot of protein within them. I love serving them with some homemade caramelised onion, sweet potato chips and a dollop of paleo mayo!
Makes 8 large patties
- 1 can chickpeas, drained
- 1 cup Flahavan oats
- 2 teaspoons ground cumin
- 2 teaspoon ground coriander
- ½ teaspoon cayenne powder (optional)
- ½ teaspoon of Himalayan salt & black pepper
- 2 cups cooked quinoa
- 1 large carrot grated
- ½ large zucchini, grated
- 1 small onion, finely sliced
- 2 garlic cloves, crushed
- 1 free range egg
- 1 tablespoon Dijon mustard
- 1 tablespoon good quality balsamic vinegar
- Zest of 1 lemon and juice of ½ lemon
- A handful of parsley, chopped
- ¼ cup coconut flour
- Olive oil to cook
- Prepare all your ingredients before you begin.
- In a food processor add the drained can of chickpeas with the ground cumin, coriander, cayenne pepper, salt, black pepper and oats and blitz until it is a smooth paste.
- In a large mixing bowl, place the 2 cups of cooked quinoa, lemon zest and juice, carrots, zucchini, onion, garlic, mustard, balsamic vinegar, egg, parsley and coconut flour. Give it a big stir and then add in the chickpea mixture from the blender.
- Make sure all the ingredients are well combined.
- Divide the mixture into 8 equal portions and shape each portion into a patty.
- Place the patties on a piece of baking paper, cover and allow to sit in the fridge for an hour before cooking. Chilling the patties will help them hold together during the cooking process.
- Once refrigerated, remove from the fridge and place the patties in a hot saucepan with some good quality olive oil. Allow to cook on a medium to low heat for about 4 minutes each side!
- Serve on a bed of rocket with your favourite chutney and mayo!
When two of my favourite things become one – pumpkin and hummus! This beautiful dip is the perfect autumnal snack – it is healthy, creamy, smooth and you can have it ready in no time!
You can make this snack in advance and have it ready for when your guests arrive! If you really wanted to get into the holiday spirit you could serve it out of a pumpkin!
- 2 cans chickpeas
- 1 cup of leftover roast pumpkin
- 2 tablespoon Tahini
- 2 garlic cloves
- Juice and zest of a lemon
- 1 teaspoon Himalayan salt
- 1 teaspoon cinnamon
- ½ teaspoon cayenne pepper
- 1 teaspoon cumin powder
- ½ teaspoon paprika
- 3 tablespoons olive oil
- ½ cup water or if you have some stock/bone broth you could use this too!
- Place all the ingredients in a food processor and pulse together. Process until smooth and at your desired consistency. You may need to add some more water/olive oil to help give the hummus a creamy texture. Taste and add any e
- Trasnfer the hummus to a serving bowl, drizzle with a good quality of extra virgin olive oil, pumpkin seeds and some extra cumin.
- Serve with your favourite vegetable and pita bread.
Warning – these are addictive! The perfect little snack on the go, they are crunchy, salty and oh so moreish. I love making healthy snacks to have stored in my pantry or to keep in my handbag to prevent me from buying any naughty snacks when out and about!
These little gems are so easy and simple to make. Chickpeas are a great source of vitamins and minerals, and have been shown to help lower cholesterol. They are a great source of insoluble and soluble fibre as well as manganese and iron which help energy production.
- 1x 400gram can of chickpeas – drained and rinsed
- 1 tablespoon of olive oil
- 2 teaspoon of cumin
- 1 teaspoon of salt or to your taste.
- Sprinkle of chilli flakes and cracked pepper
- Preheat oven to 230degrees
- Drain and rinse the can of chickpeas
- Thoroughly pat down the chickpeas so that they are fully dry. If you have time you could leave them to dry on the kitchen counter for a few hours to ensure they go really crispy when in the oven!
- Next place the chickpeas and the remaining of the ingredients in a bowl and stir through so that the chickpeas are coated.
- Taste the chickpeas to see if the seasoning is ok, you may need to add extra cumin/chilli flakes etc.
- Place the mixture on a lined baking tray and place in the oven for 30-40 minutes.
Note – Make sure you really pat these dry and then coat them with lots of olive oil to ensure they get really crispy!
Let me know how you go!
Chickpeas have a delicious nutlike flavour to them and a buttery, pasty texture! They are such a versatile ingredient – I like to add them to salads, make chickpeas flatbreads, hummus, use in curries and falafels as well as toasting them in the oven with some olive oil, spices and salt to make a heavenly crunchy snack!
Chickpeas are a legume often used in Middle Eastern and Indian cooking. They are a great source of vitamins and minerals, and have been shown to help lower cholesterol. They are a great source of insoluble and soluble fibre as well as manganese and iron for energy production.
- High fibre – Chickpeas, like other beans are rich in dietary fibre (soluble and insoluble fibre). Insoluble fibre helps to prevent constipation and increase the bulk of ones stool whereas soluble fibre forms a gel like substance in the digestive tract to make you feel fuller for longer and helps ferry out any unwanted cholesterol.
- High protein – Chickpeas are an excellent source of protein making them a great meat alternative for vegetarians and vegans. A meal high in protein will keep you feeling fuller for longer. Protein is an important macronutrient as it is an important building block of bones, muscles, cartilage, skin and blood! It also helps to build and repair tissues within your body!
- Weight loss – Chickepeas are excellent for weight loss due to the two points above – high fibre, high protein content and low GI. Add chickpeas to your salad to control your appetite and increase chance of satiety!
- Iron Boost – Chickpeas will boost your energy due to the iron content. Iron is essential for every day energy. This is particularly important for menstruating women, pregnant and growing children.
- Vitamins and minerals – Chickpeas also contain manganese, folate, copper, zinc and vitamins C & E!
Please leave a comment below and let me know how you incorporate these little gems into your diet! Head over to my recipe page to find a delicious Hummus recipe!
This soup is hearty, satisfying and packed full of spices to create a deep delicious flavour. I like making this soup with my home made chicken bone broth for an added extra depth of flavour! Best of all though – it is packed full of nutrients and only contains 388 calories per serve with a whopping 19 grams of protein and 12 grams of dietary fibre!
This bowl of goodness is my take on a winter healing soup! Give it a go, you won’t regret it!
If you want to learn more about the benefits of bone broth, head over to my earlier blog post – Bone Broth Wonders to find out all about them!
- 50 grams pancetta
- 1 Onion, finely chopped
- 1 garlic, finely chopped
- 1 teaspoon coconut oil
- 1 celery
- 1 sweet pot
- 200 grams chickpeas
- 1 carrot
- ½ tsp of each cinnamon, cumin and coriander
- ¼ tsp cayenne
- 400 ml chicken stock
- Parsley to serve
- Salt and pepper to season
- Preheat your oven to 180 degrees Celsius
- Peal and cut the sweet potato into small chunks and place in the oven to roast for 40 minutes
- Whilst the roast potato is roasting, place a saucepan on the stove with the coconut oil.
- Finely cut the onion and place in a the saucepan on a low heat. Start to sweat the onions making sure they don’t catch or burn. Approximately 5 minutes.
- Finely cut the celery and carrots and place in the saucepan with the onions and cook through for a further 3-4 minutes.
- Add the chopped garlic and cook for a further minute
- Add the cinnamon, cumin, coriander and cayenne pepper to the mixture and stir through. Add ¼ teaspoon sea salt.
- Add all the chicken stock and chickpeas to the saucepan. Stir through for a further 5 minutes. Then turn off and allow to cool a bit before blending
- Whilst the broth is heating up, place the pancetta in a pan and cook until crispy. Set aside for presentation.
- One sweet potato has cooked remove from the oven and place in a blender, add the broth mixture to the blender and blend until smooth. Make sure the heat has somewhere to escape so the heat pressure doesn’t explode in the blender.
- Add salt and pepper to taste. Blend again to your preferred consistency.
- Serve up the soup into two bowls, top with the crispy pancetta and parsley!
Don’t forget to tag me in your hearty soup creations!