Pork belly spicy pot

Now anyone that knows me, knows just how much I love meat. It’s true that I like to experiment with vegan dishes and treats quite a bit, however it’s mostly for the sake of experimenting and to have a couple of options under my sleeve when I need to feed my vegan friends. It’s actually just the one friend really but you see where I’m going with this right?

So what do I love even more than meat? Spicy meat dishes obviously! I mean honestly, the magic and flavour-richeness that you can provoke by using different spices and a bit of patience for the flavours to build up properly is incredible! I do encourage you do experiment with as many spices as you can and be bold when testing them out. A whole new world will open up for you (yes, I got the Aladdin song stuck in my head now too).

Now, about this recipe. If you like pork belly and spicy food, look no further because this gem is a game changer! I made this last Sunday for my housemate and I and I have to say it’s one of my new favourites! It’s rich in flavour, comforting and a great option for meal prepping, especially as you can absolutely make it in a slow cooker. I served it with a side of mixed wild rice and salad, but you can totally team it up with naan bread and a refreshing yoghurt dressing as an alternative.

Recipe (serves 2-3)

  • 500g pork belly
  • 1 tsp ground cumin
  • 1 tsp peppercorns
  • 1 cinnamon stick
  • 1 tbsp curry powder
  • 1 tsp tahini
  • 1 tsp ground cloves
  • 200ml canned chopped tomatoes
  • 2 tsp turmeric
  • 1 tbsp sesame oil
  • 1 tsp fish sauce
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • 200ml coconut cream
  • 2 fresh chilis
  • Chopped fresh coriander
  • salt
  • 1 tsp ground or fresh ginger
  • 4 garlic cloves
  • 1 red onion
  • 50g butter (you can use coconut oil or butter for a non dairy option)

In a bowl, mix pork belly slices with cumin, cinnamon stick, cloves, sesame oil, olive oil, curry powder, fish sauce, peppercorns, garlic, ginger and whole chilis. Cover with foil and let it marinade in the fridge for a couple of hours (minimum one). Then, remove the peppercorns, cinnamon stick, garlic and chilis from the pork.

Heat the butter (or coconut butter/oil) in a medium size pot and add the chilis you used for the marinade, chopping them beforehand. Add chopped red onions and stir for a couple of minutes before adding the meat. Once the meat turns brown-ish on the sides, add turmeric, tomatoes, and about the same amount of water, thus roughly 200ml. Lower the heat and cook on low for about 45 minutes, stirring occasionally. Then, grate the garlic you used for the marinade and add it to the pot, along with coconut cream and half of the chopped coriander. Cook for another 30 minutes or even longer to really get those flavours going. Once it’s done, mix in the rest of the fresh coriander.

Serve with wild or jasmine rice, or with naan and yoghurt dressing. Amazeballs!!

Enjoy!

Love,

AS

 

Toffee cupcakes (dairy free and grain free)

A couple days back, I stumbled upon a cute quote on Instagram that said: ‘Cupcakes are just muffins that believed in miracles’  No offence to muffins, but I completely agree. I mean why settle for a muffin when you can get both the muffin and the icing on top (literally 🙂 )

Now as much as I love a good old mascarpone, butter or cream cheese icing, dairy products tend to upset my stomach which is why I avoid having them on a regular basis. That said, I do occasionally succumb to cheese extravaganzas that lead to cheese comas, which result in a cheese(y) hangover the next day but because I love cheese, those hangovers are so worth it. And I refuse to not have cheese at all for that reason. Life is just too short.

Moving on from cheese…Cupcakes! I made these dairy free and grain free cupcakes the other day and to be honest, I started mixing the ingredients together without really having an idea in mind as to what I actually want to make. I just knew I wanted cupcakes and use the madjool dates I had left in my cupboard. Thankfully, I got these amazing toffee beauts as a result!

They’re quite rich in flavour thanks to both the dates and caramel icing. They are perfect for those afternoon slumps, breakfast or post workout refuel. You can substitute eggs with soaked chia or flax seeds for a vegan option.

Recipe (yields 15 cupcakes)

‘Muffins’:

  • 250g almond flour
  • 80g coconut flour
  • 3 tbsp almond butter
  • 3 tbsp coconut butter
  • 1 tbsp peanut butter
  • 3 eggs, room temperature
  • 150g madjool dates, finely chopped pr pulsed
  • 3 tbsp maple syrup
  • 250ml almond milk
  • 1 tbsp coffee (optional)
  • 1 tsp baking powder
  • 1 tsp vanilla paste
  • pinch of salt

Caramel icing:

  • 5 tbsp coconut sugar
  • 4 tbsp almond butter
  • 2 cans coconut cream (2x200g)
  • 1 tbsp peanut butter
  • vanilla pod, seeds scrapped (optional)

For the cupcakes, mix all the dry ingredients in one bowl. In a saucepan, melt almond butter, peanut butter, vanilla and coconut butter and add to the dry mixture. Whisk eggs with maple syrup and add to the mixture. Add almond milk, dates and coffee if using. Mix well.

Line a muffin tin and, using a spoon, pour the mixture up to about 3/4 of each cup. Bake at 180ºC for 25 minutes.

For the icing, put all the ingredients in a saucepan and bring to a boil. Cook for about 20-30 minutes, stirring regularly (I find this is best done with a whisk). Let it cool for about 20 minutes and then put in the fridge for another 30 minutes to thicken.

Once the cupcakes cool down, decorate them with the caramel icing, using a piping bag. Store the cupcakes in the fridge for up to a week.

Believe in miracles loves 😉

Big hug,

AS xx

Almond butter and pecan flapjacks

 Now who doesn’t love a flapjack?! There’s just something so comforting in both the crunchiness of the nuts (yes, there is no flapjack without nutty pieces) and chewiness of the oats! And I don’t understand why anyone would go for the store-bought ones as they’re so simple to make and have far less nasties and unnecessary sugar. Plus, they’re cheaper so WI-NNING! I love them with coffee or a glass of cold almond milk – YUM!!

I used almond butter and pecans for this recipe but feel free to use any nut butter and chopped nuts! I highly recommend peanut butter if you’re swapping 🙂 Walnuts work great too! Another great thing about this recipe is that you can make granola out of it too! Just make a crumble instead of mixing and pressing all the ingredients and bake it on a flat baking tin.

Recipe (yields about 12 flapjacks)

  • 300g oats (I use jumbo rolled organic ones from Waitrose)
  • 5 big tbsp smooth almond butter
  • Vanilla pod, seeds scrapped (or 1/2 tsp vanilla paste)
  • 6 tbsp maple syrup
  • 1 handful chopped pecans
  • 1 handful chopped almonds
  • 3 big tbsp coconut butter
  • 3 tbsp coconut sugar and water for the glaze

Melt almond butter and coconut butter in a saucepan. Mix all the ingredients, apart from the coconut sugar and water in one bowl and add the almond and coconut butter mix. Line a medium size baking pan with parchment paper and put in the flapjack mixture. Make sure to press it down well. Bake at 180º for 20 minutes or until golden edges appear. In the meantime, bring the coconut sugar and water to a boil. Once the flapjacks are done, take them straight out of the oven and pour over the glaze. Let it cool for at least an hour before cutting so the glaze sits properly. Voila!

Enjoy!

Big love,

AS xx

Peanut butter cups (grain and dairy free)

img_0564

Want something super quick and sweet? Got 5 minutes? Then make these cuties! Honestly, it won’t take more than 5 minutes, except if you need to go and actually buy all the ingredients but I’m sure you have most of them in the pantry already.

I used these for my vegan cheesecake cups as they make a cute decoration on top when cut in half. They’re a nice option to have them as a quick sugar fix and the best thing is that you can play around with the recipe. I used peanut butter here but feel free to use any other nut butter or add extra chopped nuts, coconut or dry fruit in them.

Recipe (yields 20 small cups)

Fo the chocolate:

  • 100g dark chocolate
  • 2 tbsp coconut butter
  • 2 tbsp maple syrup

Peanut butter filling:

  • 2 tbsp crunchy peanut butter (or smooth if you prefer)
  • 1 tbsp coconut butter, melted (coconut oil works too)
  • 2 tbsp maple syrup
  • 1 tbsp coconut flour

Topping (optional): sea salt flakes

In a small saucepan, heat the chocolate with butter and maple syrup on medium heat. Set aside. Mix all the ingredients for the filling in one bowl. Pour a teaspoon of the melted chocolate in each cup, then top it with about a teaspoon of the filling. Top with an extra layer of chocolate, enough to cover all the filling. Leave it to sit for 10-15 minutes then sprinkle with sea salt flakes if using. Put the cups in the freezer for 30 minutes before consuming. Refrigerated, they’re good for up to 10-14 days.

Enjoy!

Love,

Alja

Paleo donuts three ways: with caramel sauce, PB and jam and matcha glaze

img_0580

Last week was carnival week in Slovenia, where I am originally from. Carnival aka Kurentovanje, is one of the biggest festivals happening across various cities in the country, with the biggest one taking place in Ptuj on Shrove Sunday. The festival celebrates the arrival of spring and glorifies fertility. Its main figure, Kurent, was seen as the god of pleasure and hedonism in early Slavic customs. Today, groups of kurents wear traditional sheepskin garments and wooden clubs with hedgehog skins called ježevke, which noise is believed to chase away winter. Thus kurents announce seasons change, marking the beginning of spring.

So what does this weird carnival have to do with donuts you’re probably thinking by now. Well, the best thing about this celebration is that donuts are eaten on a daily basis during the entire week! They’re sort of the ultimate carnival food if you like. And don’t ask me why as I honestly don’t know the answer to that. Nonetheless, it’s a tradition that I utmost enjoy so hope you can excuse my ignorance here 😉 The most traditional version are round fried donuts with peach jam filling and icing sugar on top.

As much as I love the original recipe, it’s not exactly the healthiest thing in the world. Which is why I opted for a healthier version here, yet still trying to hit the ‘donut crave’ spot 🙂 You will need a donut baking pan for these as they are baked in the oven as opposed to fried. Feel free to experiment with your toppings by the way! I topped mine with matcha latte chocolate with quinoa from W+H, peanut butter and raspberry jam and paleo caramel sauce and chocolate ganache. Homemade nutella works amazing too! All the donut gainzzzzz 🙂

img_0593

Recipe (yields 12 donuts)

  • 225g almond flour
  • 4 eggs, yolks and whites separated
  • 1 tbsp apple cider vinegar
  • 4 tbsp maple syrup
  • 2 tbsp coconut butter, melted
  • vanilla bean
  • 1 tsp baking soda
  • pinch of salt

Paleo caramel sauce:

  • 1 can coconut milk
  • 2 tbsp almond butter
  • 1/2 cup almond flour
  • 5 tbsp coconut sugar

Chocolate sauce:

  • 50g dark chocolate
  • 2 tbsp maple syrup
  • 1 tbsp coconut butter
  • Roasted chopped hazelnuts

Matcha glaze:

PB and jam topping:

  • crunchy peanut butter
  • raspberry jam

For the donuts, whip the egg whites with a pinch of salt. In a separate bowl, mix the yolks with maple syrup, vinegar and coconut butter/oil. Mix almond flour, vanilla seeds and baking soda in a separate bowl. Then mix all ingredients together with both the egg white and yolk mixtures. Pour the batter in a greased donut tin and bake on 180ºC for 15 minutes. Let the donuts cool down while you move on to the caramel sauce.

For the sauce, heat coconut milk with almond butter, almond flour and coconut sugar in a small saucepan. Bring to a boil and then cook on low heat for about 30 minutes, stirring occasionally. For the chocolate sauce, melt all the ingredients in a small saucepan and cook for about 3-5 minutes on very low heat.

Take the donuts out of the tin and dip them in the caramel sauce. Let them sit for about 5 minutes and dip again. You might have to repeat this a couple of times in order to get a thick layer of sauce over the donuts.

Once that is done, with a small spoon or spatula, drip the chocolate sauce in thin lines over the donuts and sprinkle roasted hazelnuts on top.

For the matcha glaze, melt the matcha chocolate with coconut butter in a small saucepan. Repeat the same process as for the caramel sauce.

For the peanut butter and jam, spread first a thick layer of peanut butter on top, followed by a thick layer of raspberry jam.

Donut H-E-A-V-E-N 😛 !!!!!! YAS YAS YAS 🙂

img_9649

Enjoy!

Love,

AS x

Raw vegan protein truffles

img_0600

So I recently became an ambassador for Well + Happy, a very cool and exciting brand that offers guilt-free organic treats, all gluten and dairy free. If you haven’t heard of them, be sure to check them out here: https://wellandhappy.co.uk

They offer a range of yummy raw based treats and I will be experimenting with them in my recipes so watch this space lovelies!

So on to today’s treat – the protein truffles! These mini balls of heaven are very easy to make and will last you for a couple of weeks in the fridge. They are the perfect on the go pick-me-up with a slight caffeine kick to keep you alert for those last couple hours at work. As they have rice protein in them, they are a great post-workout treat as well.

img_0594

Recipe (yields 20-22 truffles)

  • 30g brown rice protein
  • 50g walnuts
  • 10 madjool dates
  • 4 tbsp smooth almond butter (or any other nut butter)
  • 75g almond flour
  • 40g flax seeds
  • 2 tbsp W+H hot chocolate powder
  • 1 tbsp coffee
  • 2 tbsp melted coconut butter (use it only if the nut butter is not oily enough)

Put all the ingredients, except for the hot chocolate in a strong blender. You will probably have to pause blending several times to scrape down the ingredients – just be patient 🙂 Blend until you get a smooth and slightly fudge-y mixture. Spread the hot chocolate powder onto a plate and give it a bit of a shake to spread the powder evenly. Form medium size balls and roll them in the powder, one by one. Toss and roll the truffles gently in your hands to remove any access hot chocolate powder. Place the truffles on a plate and keep them in the fridge for at least two hours before consuming.

Enjoy!

AS xx

img_0595

Gluten free and dairy free zucchini bread

img_8851

Hi guys! Needed to repost this recipe as for some reason the post got deleted from my blog, so annoying 😦 I really do apologise to you all of you who were trying to find it via my link on Instagram or Facebook only to find a broken link. Please let me know if that happens again!

This sweet little zucchini loaf is the perfect solution for all of you that need more veg in your diet but are not huge fans of the taste. I promise you, you won’t taste the veg at all! Thanks to the zucchini, this cake is super moist (sorry, but there’s no better equivalent that would do it justice) and super easy to make. Perfect thing to make on a Sunday or week night so you can have it as a snack with your coffee of tea throughout the week. The combination of spices gives it a nice kick, plus it’s packed with healthy fats. For a paleo version, just replace the rice flour with almond flour entirely. I have a chocolate version of this too so all you chocoholics – watch this space!

Recipe (one loaf)

  • 150g almond flour
  • 80g rice flour
  • 5 tbsp honey
  • 4 eggs
  • 1 1/2 small zucchini (or one medium), shredded
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • zest 1/2 lemon
  • 1 tsp baking powder
  • 2 tbsp coconut butter, melted
  • pinch of salt

Mix all the dry ingredients in one bowl and all the wet ones in another. Mix both together in one bowl. Add the shredded zucchini and mix well. Pour in a loaf tin, greased and lined up with parchment paper. Bake on 180ºC for 30 minutes, give or take. I suggest covering the loaf with extra parchment paper to avoid burning its top. Once done, let it cool for at least 20 minutes before serving.

Enjoy!

AS xx

 

 

 

The ultimate grain free and dairy free fudgy brownie sandwich

img_0504Imagine your favourite dessert had a baby with your second favourite dessert and that baby was covered in fudge. Ok, I’m obviously not the best person to be making food metaphors, but you see where I’m getting with this right?

These brownies are pure H-E-A-V-E-N and soooo good you will not be able to stop munching on them. Yes, I used the word munch, sue me! If you only bake once in your life, make these (but I warn you, it definitely WON’T be the last thing you bake 😉 – ha. Ok, I’ll stop now.

Recipe (yields 12 chunky brownie slices)

Brownies

  • 100g 85% chocolate
  • 100g coconut flour
  • 1 tsp aking soda
  • 2 small or one large avocado, mashed
  • 2 large tbsp coconut butter
  • 3 large eggs
  • 200g coconut sugar
  • vanilla pod, seeds scrapped
  • pinch of salt
  • Optional: 2 tbsp strong coffee

Fudge

  • 180g Madjool dates
  • 4 dry prunes
  • 1 -2 tbsp maple syrup
  • 1/2 cup almond milk
  • 1/2 cup water

Caramel sauce

  • 1 can coconut cream
  • 50g coconut sugar

For the brownies, whisk eggs with coconut sugar in one bowl until nice and creamy. Add avocado and mix well. In a small saucepan and over lightly boiling water, melt chocolate with coconut butter and let it cool down. In another bowl, mix together coconut flour, baking soda and salt. Add dry ingredients to the egg and avocado mixture, mix well and add vanilla and melted chocolate. Pour the mixture in a large brownie tin, lined up with parchment paper. Bake on 180ºC for 25 minutes.

For the fudge, put all the ingredients in a strong mixer (Vitamin or equivalent). You will have to stop and scrape the fudge from the sides – your aim is to get a very thick, shiny mixture.

For the caramel sauce, mix coconut sugar and coconut cream in a sauce pan and bring to a boil. Lower the heat and let it simmer for another 30 minutes (until you get a nice golden sauce), whisking occasionally.

Once the brownie ‘cake’ is cooled, cut it in half and spread the fudge on top of one layer. Cover it with the other half and pour caramel sauce over it. DAYUUUUUMMMM!!!!

#ultimatebrowniegoals #thatfudgethough

Enjoy!

Love,

AS xx

 

Beef mince and creamy cauliflower mash bake

img_0310

This dish is the perfect option for when you are craving lasagna or similar rich comfort food, but want a low carb alternative. It has the creaminess of béchamel sauce from the cauliflower mash and the spicy minced beef with red pepper is the next level bolognese sauce. All in all, this one is definitely a crowd pleaser and the perfect option for a late Sunday lunch. Best thing – it tastes even better the next day so it’s a great option for meal prepping – although, I have to warn you that it may cause huge lunch envy at work. I usually have it with a nice rocket and cherry tomato salad, or, if I prep it for next day, I’ll usually pan fry some cavolo nero or broccoli to get the extra veg on the side.

Recipe (yields 6 portions)

Beef mince

  • 500g beef mince
  • 1 can canned chopped tomatoes
  • 1 red onion, finely chopped
  • 1 red pepper
  • 1 tsp chilli flakes
  • 2 tbsp olive oil
  • fresh herbs of choice (basil, parsley, coriander, mint)
  • salt, pepper to taste

Cauliflower mash

  • 1 medium head cauliflower
  • 1 tbsp nutritional yeast
  • 2 tbsp almond milk
  • 1 tbsp coconut butter
  • salt to taste

Topping

  • 1 egg, whisked
  • 1 tbsp almond milk
  • pinch of nutmeg
  • salt, pepper

Heat olive oil in a large sauce pan and add chilli flakers and onions. Once the onions are translucent, add beef mince and cook for about 5-10 minutes. Lower the heat and add red pepper, tomatoes and fresh herbs. Season with salt and pepper and cook on medium low heat for about 45 minutes, adding extra water when needed.

For the cauliflower mash, first cook the cauliflower in salted water. Drain it, add nutritional yeast, milk, butter, salt and mash it with a blender or potato masher until smooth and creamy.

Lightly oil a medium size baking pan, add a layer of beef mince, top it with the cauliflower mash and then add the remaining of beef mince on top.

Mix all the topping ingredients together and pour over. Bake on 180ºC for 20 minutes.

Boom, done 🙂

Enjoy,

AS xx

Mini no bake peanut butter ‘hamburgers’

img_0334I mean, these might not be the prettiest but trust me, they are so delish and handy to have as a snack at work and they will last you for up to ten days. And I think they look quite cute, don’t they? They’re also gluten free, dairy free and vegan friendly. I just love the bitesize sweet snacks as they’re so easy to grab from the fridge when you’re in a hurry for a meeting or need to go back to your shift but desperately need that sugar fix. I used crunchy and smooth peanut butter for the middle but feel free to stick with just one option or mix it up with other nut butters.

I have a couple of more  mini sweet snacks up my sleeve that I will be posting in the next couple of days, so stay tuned if you’re a fan 🙂

Recipe (yields about 12-15)

Mini hamburger sweet ‘buns’

  • 150g oat flour (gluten free)
  • 120g almond flour
  • 50g cacao powder
  • 5 tbsp maple syrup
  • 2 tbsp melted coconut butter
  • 100g finely chopped roasted peanuts and almonds

Peanut butter middle

  • 2 tbsp crunchy peanut butter
  • 2 tbsp smooth peanut butter
  • 2 tbsp melted coconut butter
  • 3 tbsp maple syrup
  • 40g coconut flour

Mix all the ingredients for the buns in one bowl and all the ingredients for the peanut butter middle in the other. Form mini buns from the first mixture by making small balls first and then flattening them out. Put the peanut butter mixture in between each two buns. Let the ‘burgers’ set in the fridge for at least an hour before consuming (or just have them straight away really 😛 ).

img_0333

Enjoy!

Love,

AS

Vegan No bake Cheesecake Cups

img_0302

Ok so I haven’t been this excited about a new treat recipe for a long, long time! I’d been meaning to come up with a vegan friendly ‘cheese’ cake cups recipe for a while and now I finally whipped up the perfect one (although there’s always room for improvement hey). This cuppies are rich, smooth, slightly fudgy and a tinsy bit crunchy – basically everything you want in a dessert. They’re gluten free, dairy free and vegan friendly. Prep time is a bit longer than usual, however it is worth it and they will last you for up to two weeks in the fridge. As these are quite rich in taste and very filling, they are perfect for sharing (or not, who am I to judge :).

Recipe (yields 12 ‘cheesecake’ cups)

Bottom layer

  • 150g oat flour (gluten free)
  • 120g almond flour
  • 50g cacao powder
  • 5 tbsp maple syrup
  • 2 tbsp melted coconut butter
  • 100g finely chopped roasted peanuts and almonds

Middle layer (‘cheesy’ bit)

  • 150g soaked cashews
  • 120g coconut cream (the creamy bit on top, leave the water in the can)
  • 3-4 tbsp almond milk
  • 2 tbsp smooth peanut butter
  • 50g coconut sugar

Top layer

  • 100g dark chocolate (85%, no dairy)
  • 1 whole can coconut cream
  • 3 tbsp coconut sugar
  • 2 tbsp coconut butter
  • 6 small peanut butter cups

Mix all the ingredients for the bottom layer in a bowl, using your hands to form a large ball. Take 12 greased silicone cupcake cups (or use a cup cake pan and line it up with paper cups) and spread the dough evenly in the cups, about a good inch thick. You will be left with extra dough, but I have a great solution for that (and it involves peanut butter 😀 – stay tuned). Put the cups in the freezer while you move on to your second layer.

Mix all the ingredients for the second layer using a stand mixer to get a smooth and thick texture (if needed, add more almond milk). Spread a thick layer of the the mixture in the cups (almost to the edge of the cups) and put back in the freezer.

For the third layer, melt dark chocolate, coconut cream, coconut sugar and coconut butter in a sauce pan on low heat until nicely thick and silky. Swirl on top of the ‘cheese’ layer and put it in the freezer for about 15 minutes. Cut the chocolate peanut cups in half and press each half gently on top of the cheesecake cups. Keep these lovelies in the fridge for up to two weeks.

Enjoy!

Love,

AS

 

Lentil and Carrot Soup with Roasted Chickpeas

img_0283

Crisp and cold days call for winter warmers and soups! I am a big big fan of veggie soups as you can be as creative as you want to be and it’s one of the simplest (and yummiest) ways to get your veg in! The only thing that’s better is having them in your cake – but about that, another time, another post 🙂

This soup is as simple as it gets. All you need is a can of organic lentils, some carrots, chickpeas  and spices and you are good to go! The roasted chickpeas give this soup a nice touch and a crunchy twist. They’re also great as a snack or to have with greek or goat yoghurt as an alternative to you porridge for breakfast. An all-round winner food!

Recipe (yields 4 portions)

  • 1 red onion, chopped
  • 3 medium size carrots, chopped
  • 150g cooked chickpeas (canned work as well)
  • 1 tsp chilli flakes
  • 1 tsp turmeric
  • 2 tsp cayenne pepper
  • 1/2 tbsp coconut butter
  • 1 tbsp olive oil
  • handful of fresh herbs (mint, parsley, thai basil, coriander)
  • salt and pepper

Heat a medium size cooking pan, melt the coconut butter and add the onions and chilli flakes. Cook until the onions are translucent before adding the carrots. Cook for about 3 minutes and add enough water to cover all the ingredients. Bring to a boil, then add lentils, turmeric, salt, pepper and extra water if needed. Lower to medium-low heat and cook for about 20-25 minutes. In the meantime, place the chickpeas on a baking tray, lined with parchment paper. Season chickpeas with flaky salt, pepper, olive oil, cayenne pepper and fresh herbs. Roast in the oven for about 15-20 minutes on 200ºC, shaking the tray occasionally so they roast evenly.

When the soup is done, use a stick blender and blend until smooth. Add extra salt and pepper if needed, pour the soup on plates and top with roasted chickpeas. Voila, told you was super simple!

Enjoy!

Love,

AS