Herbed Buckwheat with Crunchy Sugar Snap Peas and Crispy Roasted Lentils

Holy Cow, I have just made the most amazing, refreshing salad from buckwheat !  Who loves buckwheat ? I am not going to lie, but buckwheat and me have a little thing going.  I love the nuttiness of it.  I love the slight rawness of it as I do not cook it to a pulp.  I have been neglecting buckwheat a bit, so decided today was buckwheat day and man, I am so happy I did.  This salad does have a slightly addictive snack attack as an additive, but it is so worth it.  I will take full responsibility if you get to the point of…obsession and addiction (like me).  In the meantime, this is a must make salad guys.  Have it as a whole salad meal or a side, trust me both work.  It is packed with good, simple, nutritious ingredients….and it is pretty much green !

And, do yourselves a favour….The addictive, obsession snack…make it! Make it and love it as much as I do, but do yourselves another favour, and store some in a sealed container and freeze it, for easy usage on salads or whatever for next time.  You will Thank me !

Herbed Buckwheat with Crunchy Sugar Snap Peas and Crispy Roasted Lentils

Preparation and Total time:  10 minutes (this will alter if buckwheat is not cooked and lentils are not roasted)

Serves 2


1 cup cooked buckwheat

1 cup baby spinach, uncooked and slightly chopped

1/2 cup packed fresh mint leaves (or more), finely chopped

1/2 cup packed fresh parsley, stalks included, finely chopped

a handful (approx 60 grams or more) raw sugar snap peas, chopped

1 avocado (I used Hass Avocado, very creamy and buttery) Depending on the size of your avocado, you may want more…

1 fresh lemon, cut into quarters for lemon juice

salt and pepper

To garnish:

Roasted lentils *


Cook buckwheat as per packet instructions.  Let cool.

Chop up your herbs really small and  mix through the buckwheat.

Add the sugar snap peas to the buckwheat.

On a serving plate, place spinach, top with the herbed buckwheat and sugar snap peas.

Add the avocado pear, squeeze some fresh lemon juice over and top with the crunchy roasted lentils.

To Roast Lentils:

Cook lentils as per packet instructions.  I don’t cook mine too much as I like a bit of texture.  Drain and dry them thoroughly with the help of kitchen towels and the lentils spread out individually.  Once completely dry, place them on a baking tray with a little olive oil, salt and pepper and roast until crispy in a preheated oven at about 180 degrees Celsius / 350 degrees Fahrenheit.  They pretty much go black and shrink…it is a good sign 🙂 . Once done, let them cool and then go crazy and add them to EVERYTHING !!!

Enjoy 🙂




Sweetcorn, Nectarine, and Turmeric Oats Smoothie

How about a bit of bright yellow to lighten up your day!  This smoothie is definitely a bit different to my usual (you know…the green ones, I so love).  I am so used to concocting green smoothies but really wanted the challenge of this one.  It started off with me having some extra cooked corn, and then wanting other yellow fruits or vegetables but not banana…but seriously if you are into banana, banana would be great to add.  Anyway, cut a long story short, there was not a pineapple in sight at the grocery store, so I opted for some yellow fleshed nectarines and from there this nutritious, fibre packed smoothie was born.  It actually is quite versatile and has a few options which are really nice.  We had it one morning with plain lactose free yoghurt, topped it with almonds and a little maple syrup (honey would have been nice as well).  It immediately became a stunning breakfast smoothie.  Also, just to have it plain was equally as tasty.  The hubby added a dash of maple syrup, so that too, was an option … I guess with a bit of creativity, this smoothie has endless possibilities. 🙂

Sweetcorn, Nectarine and Turmeric Oats Smoothie

Total time:  10 minutes

Makes 2 cups


1 cup cooked or raw sweetcorn

5 – 6 Tablespoons of cold water

1/2 teaspoon turmeric

1/4 cup of oats (I used Gluten-Free Oats)

1 cup of yellow fleshed nectarines


Place all the above ingredients into a blender and blend to the consistency you want.

Once done, either have plain or

Option 1 :  Top with a little honey or maple syrup

Option 2 :  Top with plain yoghurt and nuts

Option 3 :  Add both option 1 and 2


Enjoy 🙂

Gluten and Wheat Free Savoury Spiced Bread

To all the bread lovers out there, this one is for you.  But… this is a relatively healthy bread made from Gluten Free Chickpea and Rice Flours.  Both these flours are high in fibre, so that is a huge plus! Personally I think Chickpea flour is the bomb! Apart from being high in fibre, it is high in protein and iron. Just a heads up, I have been using this flour more and more lately, so expect more chickpea flour adventures 🙂  In all seriousness, I just love the subtle nuttiness of it.

This Gluten and Wheat Free Savoury Spiced Bread is just a great. It is ridiculously easy to do and can be prepared and done in no time at all !!! I don’t often find  a Gluten-Free bread recipe that really makes me excited, let alone end up being totally successful.  This recipe is one of my old time finds dating back to the late 90’s. It has proven to me time after time, and has yet to disappoint. Having made this recipe many times, I have always slightly altered it one way or the other, either by changing the actual flours, depending on what I actually have on hand, herbs and spices and then just adding a bit of texture here and there.  The flavours here are superb….almost earthy….I think 🙂 . I love adding the additional sunflower seeds sprinkled on the top…just for that extra crunch 🙂 . Generally, I just eat this bread plain, without any butter as I don’t really think it needs anything added to it. Oh… also, this bread is ideal for slicing up, wrapping up and freezing. This way it makes the perfect additive for lunches or that quick snack.

Gluten and Wheat Free Savoury Spiced Bread

Preparation time:  12 minutes

Cooking time:  30 – 35 minutes

Total time:  42 – 47 minutes


152 grams (360 milliliters) white or brown rice flour

36 grams (85 milliliters) chickpea flour

1 1/2 teaspoons (7.5 milliliters) bicarbonate of soda

1 teaspoon (5 milliliters) ground coriander

1 teaspoon (5 milliliters) dried origanum

1/2 teaspoon (2.5 milliliters) ground cumin

1 large onion, chopped

1 cup (250 milliliters / 250 grams) unsweetened apple juice

4 Tablespoons + 1 teaspoon (65 milliliters / 65 grams) sunflower oil

3 Tablespoons (45 milliliters / 45 grams) lemon juice

1 Tablespoon (15 milliliters) honey

2 Tablespoons Tahini paste

2 jumbo-sized free range eggs

Topping:  Dry toasted sunflower and sesame seeds


Preheat oven to 160 degrees Celsius / 320 degrees Fahrenheit.

In a large sized bowl, add the flours, bicarb, herbs and spices together.  Using a hand whisk, whisk together to combine all the ingredients and set aside.

Using a food processor, add the remaining ingredients being, the onion, apple juice, oil, lemon juice, paste, honey and eggs.  Process until blended to a smooth consistency.

Then, add the processed ingredients to the flour mixture and stir.  Do not over stir.  Do not use a mixer.  This needs to be stirred gently.

Pour into a greased and lined baking tin. (I used a square baking tin approximately 7 x 7 inches / 18 x 18 centimeters in size).

Bake for about 30 – 35 minutes.  Test with a skewer, if it comes out clean then the bread is done.  Allow to cool, before slicing.

Enjoy 🙂

Millet Vegetarian Fruit and Nut Loaf

Aren’t I slack !  This is the first post for 2018 ! And look at the date, it’s nearly half way through the month !!!  Happy 2018, to all who I have not wished already.

I have decided that I get top marks today for this 🙂 .  Seriously guys, this Millet Vegetarian Fruit and Nut Loaf totally overwhelms me every time I make it, but in such a good way.  I now regret not making a bigger one.  I now regret not having enough millet in my grocery cupboard !!!! Why? why? why?  Guess what I will be buying tomorrow…like a massive amount of millet !  I think millet is underrated !!!  This is such a great grain, and I am even at fault for not cooking more of it…  Today I switched this meatless meatloaf up a bit and added cranberries, just because I can.  This is such an awesome additive loaf !!!

I don’t usually do a sauce with this loaf, but today I did …I  threw together a quick cranberry sauce, to go with the whole cranberry vibe. No sugar added guys !!! I often have had cranberry sauce with other meals and just found it over the top too sweet and it kind of ruins the taste for me.  This one is all healthy…. Yay 🙂 and it is great, but honestly for me, I am not convinced it is totally necessary for this particular loaf…but then again, there is nothing wrong with a little on the side… I served this vegetarian loaf with a bunch of roasted vegetables and it was A-ma-zing !!! 🙂

Millet Vegetarian Fruit and Nut Loaf

Preparation time:  40 minutes (including roasting the butternut)

Cooking time:  30 – 40 minutes

Total time:  1 hour 10 minutes – 1 hour 20 minutes


Extra Virgin Olive Oil

1 large fat onion, diced

1 large fat garlic clove, minced

300 – 350 grams cubed butternut, roasted

1/2 cup finely chopped mushroom

Salt and Pepper to taste

A good helping of origanum – don’t be shy! (I used dried, but fresh is great! )

100 grams cooked millet

150 grams mixture of dried fruit, chopped (I used pear, apricots, prunes, apples and cranberries)

100 grams dry toasted almonds, chopped

The zest of 1 large orange (alternatively 1 Tablespoon of fresh fruit juice if oranges are not available)

50 grams rolled oats (I used Gluten-Free)

1 jumbo-sized egg


Preheat the oven at 180 degrees Celsius / 350 degrees Fahrenheit.

Grease a loaf tin.

In a medium-sized pan on medium heat, saute’ the onion with a little oil.  Add the garlic and cook for a couple minutes.  Add a little more oil if needed, or water so it does not stick to the pan and add the roasted butternut (feel free to mash it up a bit if you want, I did) and mushrooms to the pan.  Stir around. (I felt I needed to add a bit more water at this point to avoid sticking) Season well.

Remove from the stove top and add the millet, fruit, nuts, zest, oats and egg.

Stir well until all the ingredients are combined.

Place in a greased loaf tin and bake for about 30 – 40 minutes or until golden and set.

Cranberry Sauce (Makes 1/2 cup)

100 grams dried cranberries

zest and juice from 1 large orange

1/4 teaspoon ground cinnamon

Place all the sauce ingredients into a small pot, on a low heat on top of the stove and let it gently cook for approximately 10 minutes.  The sauce will be thick.


Enjoy 🙂

Roasted Butternut Sage Spiral Noodles with Toasted Pecans and Cranberries

Okay, so …Roasted Butternut Sage Spiral Noodles with Toasted Pecans and Cranberries is a bit of a mouthful of a title to say the least….but guys….it is sooooo worth it.  At least you know what it really is, with no surprises!

This is beyond super easy…. and for me if a meal can be thrown together is less than half an hour, I am THERE !!!  Hello lazy days…and I have a lot of them. Especially this time of year…I mean, really where does the time go ?…. I cannot believe that we are literally a few days away from Christmas.

When I started this meal initially I thought it would be quite a heavy meal with the butternut and noodles together. I generally find pasta heavy, and am not really a fan …yes, I know I am an odd one, but that is me. I must say though since doing the whole gluten free thing and having gluten free pasta, I honestly have found pasta not so heavy and actually tolerable! That doesn’t mean I am going to eat it all day, everyday..no no no, but in all honestly, this meal is not heavy at all ! The roasted butternut and noodles actually compliment eachother, but then again the roasted butternut is more of a creamy sauce, ah, so good !!! and then there is that sage…  I couldn’t resist the sage.  Sage is awesome !!!  I just wish I had some fresh sage at the time, but the dried sage served its purpose. The pecans and cranberries is a no brainer….. I just had to ! Load them onto your plate, you will not be sorry. 🙂

So, I now present to you………

Roasted Butternut, Sage Spiral Noodles with Toasted Pecans and Cranberries

Preparation time:  15 minutes

Cooking time:  10 minutes

Total time:  25 minutes


Gluten-Free Pasta Spirals

For the Butternut Sauce (Makes 3 cups)

A little Olive oil for sautee’ing

1 cup chopped onion

1 Tablespoon chopped garlic clove

2 teaspoons dried sage

2 cups Roasted Butternut

Salt and Pepper

Garnish:  Toasted Pecans and Dried Cranberries (the more the merrier)


Cook pasta as per packet instructions.

In a pan with a little oil, saute’ the onion and garlic for a few minutes.  Then add in the roasted butternut cubes, sage and let it cook for a couple minutes until all is combined.  Add to a blender and blend.  Taste. Season with salt and pepper and a little more sage if necessary.

Place over pasta and mix through.  Garnish with dry toasted pecans and dried cranberries.

Enjoy 🙂


Quinoa Sundried Tomato Chilli Chia Patties

I have been such a disaster in the kitchen lately.  I honestly have no idea what has got into me…  I could blame ‘the utensils’ but then that would be like the man blaming his tools for his bad workmanship, so I will own this, I will take full responsibility.  I mean, what is with this…  I overcooked the quinoa the other day until it was literal mash !  Seriously, at times I swear my mind, leaves my body …  where the heck it goes, who knows !

These Quinoa Sundried Tomato Chilli Chia Patties are ridiculously tasty.  Annnnnd, finally I get to share them with you.  After a lot of failed attempts, consistency just not being right, taste lacking ….here they are in all their glory 🙂   Do you know the saying, practice makes perfect ???  It is true 🙂 !!! I have made them like a zillion times now (okay, that’s an exaggeration) but very very frequently. I can pretty much make them in my sleep now, and I just do not tire from them. There is something about these flavours that really work for me. The chilli is not overpowering at all, it is more of a mild twang in the after taste.  My ideal pattie needs to be moist inside, and not fall into crumbs when cutting into it. This is it. These are a pure winner and are fantastic with a salad or roasted veggies !

Quinoa Sundried Tomato Chilli Chia Patties

Preparation time:  15 minutes

Cooking time:  20 – 25 minutes

Total time:  35 – 40 minutes

Makes 6 – 9


1 cup cooked quinoa

1/2 cup cooked brown lentils

1 Tablespoon finely chopped garlic clove

2 Tablespoons chopped Sundried Tomatoes

1 Tablespoon Chia Seeds

1 heaped teaspoon dried Thyme

1/4 – 1/2 teaspoons dried chilli flakes

2 Tablespoons Nutritional Yeast

1/2 teaspoon salt

30 cracks whole ground black peppercorns

1 Tablespoon white rice flour (Gluten Free)

1 whole free range egg plus 1 free range egg yolk


Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.

Place all the ingredients into a food processor and pulse several times, until you are able to form a ball with the ingredients.

On a lined and greased baking tray, place the patties and gently flatten slightly. (I used a baking tray with a silicone baking sheet on it…worked like a dream)

Bake until golden brown.

Enjoy 🙂



Sweet Chilli Coriander Butternut with Almond Spaghetti

So, although I am not big on pasta….I know….crazy hey…..this is one amazing dish.  I can’t take all the credit though, as I first came across a recipe at the back of an Udon Noodles packet and from there I was sold ! It was a matter of I just had to try it, no questions asked.  I have slightly adapted the recipe with a bit of my spin on things and also increased quantities where I found necessary.  This is pretty much a one pan meal if you are using Udon Noodles  but if not, a pot is required for the cooking of the spaghetti…..

Just a heads up with the butternut, if you are chopping it up in cubes, try not make the cubes too small, as when they are cooking they may fall apart. Rather chop them a bit too big, as then they can always be halved if necessary. (You can see I learned by my mistakes here LOL)

I have also used Gluten-Free Spaghetti due to the intolerance thing, but seriously Udon Noodles will be great and are great.  They are so cushiony and soft and kind of just soak up the juices :-).

Sweet Chilli Coriander Butternut with Almond Spaghetti

Preparation time:  20 minutes

Cooking time:  20 minutes

Total time:  40 minutes

Serves 4


A little coconut oil for frying

2 large garlic cloves, chopped *

2 Tablespoons ginger, chopped finely *

900 grams – 1 Kilogram butternut cubes

1/2 cup water (to be used to prevent the butternut from sticking)

400 grams Udon Noodles or Gluten Free Spaghetti

6 heaped Tablespoons of Sweet Chilli Sauce (plus more for later! )

3 Tablespoons fresh lemon juice, plus extra if necessary

2 – 3 large handful of fresh coriander, chopped (stalks included)

400 grams almonds, dry toasted (plus extra if you want)


Stir fry in a little oil the garlic, ginger and butternut cubes. add a little water to prevent sticking. Add the balance of the water.  Cover the pan and let simmer for about 5 – 8 minutes.  Periodically check that the butternut is not cooking too much and also check the water content.  Again, if it is sticking add a little more water. The butternut needs to be a little tender at this point and not falling apart.

Meanwhile cook the spaghetti according to the packet instructions, and then add to the butternut in the pan with the sweet chilli sauce.  Stir gently through. Add the lemon juice, coriander and almonds.

You may need to add a little more water to loosen it up, or you may prefer to add a little more sweet chilli sauce (I added more chilli sauce….no surprise there 🙂 )  

Stir through and serve hot with  extra toasted almonds.



  • With regards to the garlic, I used the biggest garlic cloves I can find.
  • With regards to the ginger, don’t be afraid to heap up that ginger on the tablespoon.

To Dry Toast Almonds:  Place in a saucepan, on the stove on medium heat.  Do not add any oil, as nuts have their own natural oils.  Stir and toss around constantly until the nuts are a nice golden brown.  Remove from the heat, and allow to cool.

Crustless Swiss Chard and Zucchini (Courgette/Marrow) Quiche

Now this is the easiest Quiche ever !!! You could probably throw it all together with your eyes closed, I am not kidding !

Three key ingredients only and then whatever filling your heart desires. 🙂

This time my filling consisted of Swiss chard, cheese (obvs) and zucchini’s.(seems weird me calling them this, as I have known them my whole life as ‘marrows’ but I know this has confused some people, so I am trying, to continue to call them zucchini’s here on my blog). Anyway…the beauty with this recipe is, literally anything goes.  I generally like to bump it up and put enough filling together so it is quite thick and I can barely mix it up with a spoon, that way I know the filling with be thick and not soggy. There really is no hard and fast rules with this one when it comes to quantity, just go with your gut. Oh, and by the way, this quiche does not have to be gluten-free, just use a normal flour if you are not gluten intolerant.

Crustless Swiss Chard and Zucchini (Courgette/Marrow) Quiche

Preparation time:  10 minutes

Cooking time:  20 – 30 minutes

Total time:  30 – 40 minutes


350 millilitres milk of your choice

2 – 3  heaped Tablespoons of gluten-free flour * (oh, and don’t be shy, heap that spoon up!) 

4 free-range extra-large/jumbo eggs


1 large onion, diced

1 – 2 large garlic cloves, chopped finely

3 cups packed chopped and shredded Swiss chard

3 large zucchini (courgette/marrow)* (approx 150 gram each)

2 cups grated matured cheddar cheese

Salt and Pepper to taste


Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.

In a small pan on medium heat, saute’ the onion and garlic together.  Set aside.

With you potato peeler, peel the zucchini/courgette length-ways, all around.  I leave the middle watery area alone, as that could make the Quiche a bit mushy. Don’t throw these away, they can be chopped and used for another meal..just saying 🙂 

Now this is the easy part.  In a large bowl, bomb all the ingredients in together, (milk, flour, eggs, onion, garlic, Swiss chard, zucchini/courgette, cheese, salt and pepper) Mix well.

Then, place all the mixed ingredients into a greased dish.  (The dish I used is a 6.5 x 11 inch /16.5 x 28 centimeter oven proof dish.)

Place in the oven for about 20 minutes or until golden brown.

Once done, remove from the oven.

Enjoy 🙂

  •  I used Gluten-Free All Purpose Flour.



Meatless Chilli Quinoa Patties

I have created a Meatless Chilli Quinoa Pattie hubby monster…and I mean this in the most loving way ever !  If the hubby could, he would eat this all day and everyday. This Chilli Quinoa Pattie meal has become one of the hubby’s absolute faves!

Seriously, I am not complaining.  All it is, is one large bowl, and it is a matter of chop, chop, chop and bomb…it doesn’t get easier than that. Oh, then there is the messy hand bit, to make the patties, but hey, what’s a little mess between friends…

These Chilli Quinoa Patties are divine no matter how you choose to eat them. Personally I love mine with a bunch of roasted vegetables or salad….but you knew that already, so that was a bit of useless information…ummm sorry. The patties themselves are beautifully moist inside, so don’t really have the need to be doused in sauce, if any, to be honest.

Meatless Chilli Quinoa Patties 

Preparation time:  15 minutes

Cooking time:  45 minutes

Total time:  1 hour

Makes between 9 and 12 (depending on size)


2 cups cooked quinoa

3 garlic cloves, finely chopped

1 cup diced white onion

2  1/2 cups diced peppers (I used a red, yellow and green pepper)

3 cups grated matured cheddar cheese

2-3 discs of feta cheese, crumbled

1/2 cup sun-dried tomato pesto

4 Tablespoon sun-dried tomato, chopped (I buy the one in oil, but do not use the oil)

1 jumbo-sized egg

1/2 cup breadcrumbs (I used Gluten-Free Breadcrumbs)

1 heaped teaspoon of chilli powder

2 heaped teaspoons each of dried oregano and dried parsley

salt and pepper to taste


Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit.

In a large bowl, add all the ingredients.  Mix very well and make into patties.

Place on a lightly greased non stick baking tray.

Bake in the oven until golden brown.

Enjoy 🙂


Curried Roasted Vegetables and Curry Sauce

This is my latest craving !  I think I could have curried roasted vegetables forever without tiring from them.  This sauce OMW !!! This sauce is the star of the show ! It is probably the most versatile sauce I have made and it is great with Evverryything !!!. With literally six ingredients you have the ultimate sauce, and best of all….no major effort.

I do a lot of roasted vegetables, and one day decided to throw some curry powder on them instead of the usual herbs.  Result:  Perfect.  That night I was going to serve it on quinoa (obviously) but just thought that it needed a bit of oomph. I didn’t really know where I was going with this, but some sort of sauce was needed, maybe…but I didn’t want the thickness of a white sauce effect…. So, butter, chopped onion, minced garlic, curry powder, a little milk and cornflour came to play and the Curry Sauce was born. Now….this sauce is used for pretty much anything, on top of patties, burgers, tortillas, you name it, the sauce is used ! Seriously, if the hubby could drink this sauce from a straw, trust me he would !!! In fact I am waiting for him to pile it on a sandwich instead of his usual peanut butter !!!

The great thing about this Curried Roasted Vegetables and Curry Sauce is that you can mix and match whatever vegetables you like, or better still whatever vegetables you have on hand. This can be made as a main meal or a side…I mean, really….how great is this!!!

Curried Roasted Vegetables and Curry Sauce

Preparation time:  10 minutes

Cooking time:  30 minutes

Total time:  40 minutes







Salt and Pepper

Sprinkling of curry powder

Optional:  Top with roasted curried chickpeas *


For the Sauce:  (Makes just over 1 cup /approximately 300 millilitres thickish sauce)

4 Tablespoons of butter

1 onion, diced

1 garlic clove, crushed

1 cup milk of your choice (plus an extra 50 millilitres to thin sauce later)

2 teaspoons maizena/cornflour (gluten-free)

1 dessertspoonful curry powder


Preheat oven at 180 degrees Celsius/350 degrees Fahrenheit.

If you are going to roast Kale, I like to do this on a separate baking tray from the other veggies.  Remove the kale leaves from the stalk. Massage the Kale leaves with a drizzling of olive oil and salt, for a few minutes. Place in the preheated oven, and watch carefully, as the Kale roasts up quickly.  Remove from oven.  The Kale will be nice and crispy. This is a great snack attack btw, but try to save some for your meal :-). 

Chop up all your vegetables, preferably the same size for roasting.

Place on baking trays, drizzle with extra virgin olive oil, and season with salt, pepper and curry powder.

Give the veggies a toss so that the oil and seasoning covers the veggies well.

Place in the oven and roast.  Check about half way through and give them a stir around.

Remove from the oven once done.

Whilst the veggies are roasting, make the Curry Sauce.

In a small pot, on medium heat, add the butter and saute’ the diced onion and garlic. Add the curry powder and stir.

In a small cup add the maizena/cornflour and use a little of the milk you’ve measured out and add to the maizena/cornflour to help it combine.  Add this mixture to the small pot with the saute’d  onion and garlic. Stir gently.

Then add all of the remaining milk (except the extra measured out for thinning the sauce if needed) and allow to reach boiling stage.  Keep stirring. The sauce will thicken. If it is too thick, add a little milk.  If the sauce does stand awhile, it will naturally thicken and then just thin out with a little milk.

Taste.  If you want the sauce hotter, add more curry powder.

Serve the curry sauce on top of the roasted veggies and top with crunchy roasted curried chickpeas.

Enjoy 🙂

NB*  To Roast Chickpeas:  Place cooked chickpeas on a baking tray, drizzle olive oil over and season with salt and pepper.  Add a sprinkling of curry powder.  Toss so all the chickpeas are generously covered with the  seasonings. Place in pre-heated oven and cook until a light golden  brown.