December 2, 2023 / Lyn Jones / 0 Comments
INGREDIENTS
1 Tab olive oil
2 Tab ground cumin
400g chickpeas, drained & rinsed
2 garlic cloves, crushed
.5 cup orange juice
.33 cup currants
2 carrots, coarsely grated
3 spring onions, sliced diagonally
100g baby spinach leaves
.33 cup coriander leaves, chopped
.25 cup tahini
2 Tab toasted seeds (sesame & sunflower)
DIRECTIONS
- Heat oil in a non-stick frypan over medium heat, add cumin, chickpeas and garlic, cook stirring often, for 3 minutes Remove from heat.
- Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.
- Combine currants, chickpea mixture, carrots, green onions, spinach & coriander in a large bowl.
- Dressing: Combine tahini & reserved orange juice. Whisk to combine & drizzle over salad.
- Toss salad through to coat in dressing and sprinkle with seeds to serve.
April 30, 2022 / Lyn Jones / 0 Comments
Tandoori Masala is a spice blend typically used for marinating meat or vegetables before cooking them in the tandoor! It’s a smoky, slightly sweet, and earthy spice blend that we’re loving! It’s perfect for seasoning chickpeas, tofu, roasted vegetables, chicken, and beyond! – from minimalist baker Serves 6
While the Whole Foods version of this blend is heavier on the paprika (making it red in colour), we prefer it to be heavier on the cumin for best flavor. Feel free to play around with the ratios to make it your own!
- 2.25 Tab ground cumin
- 1.5 Tab sweet paprika
- 1.13 – 1.5 Tab granulated garlic (or sub half as much garlic powder)
- 0.75 Tab ground ginger
- 1.5 tsp ground coriander
- 1.5 tsp ground cardamom
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Add all spices to a small jar and shake or stir to combine. Will keep at room temperature for several months.
Nutrition includes –
Sodium: 6 mg, Potassium: 112 mg, Fibre: 1.3 g