|Vegan, top 8 allergen-free goodness|
1 15 ounce can of chickpeas, drained and rinsed
1 T olive oil (or a neutral oil of your choice)
A mixture of cumin, sweet paprika, turmeric, cayenne, Kosher salt and pepper - to taste
In a large skillet, warm the tablespoon of olive oil for 30 seconds, then add a sprinkle of each spice to your taste. Lightly toast the spices for 30 seconds or until fragrant. Add the drained chickpeas and warm through. Easy and yum!
I paired the chickpeas in the picture above with a roasted sweet potato, Brussels sprouts and baby broccoli. The technique for roasted is equally easy. Here’s a breakdown about the basics of roasting veggies on Salon.com.
Preheat your oven to 400 degrees
Rinse, pat dry (with a paper or kitchen towel) and top and tail your veggies and halve or cut in smaller, uniform pieces. Place pieces on one layer in a pan, sprinkle liberally with olive oil (or an neutral oil of your choice), Kosher salt and pepper. Place in hot oven and roasted until caramelized and yum, about 45 minutes or until soft and fragrant.
CONTEST NOW CLOSED
Join me today, May 7, 2013 on my Allergic Girl Facebook page for a chance to win the Wüsthof 3.5 inch paring knife with serrated edge that I used to prep all these lovely veggies. Contest rules: leave a comment on my Allergic Girl Facebook page telling me what veggies you'd like to cut with this fab knife. The contest is open for 24 hours from 9:45am EST on May 7, 2013, winners will be picked using random.org and the contest is limited to United States residents.
|Wüsthof 3.5 inch paring knife|