Crispy Chickpea Wraps (serves 6)

Crispy Chickpea Wraps by The Fat Foodie

This recipe for crispy chickpea wraps is a brilliant way to eat less meat and benefit from incorporating iron-packed chickpeas into your diet. Although chickpeas are notoriously bland they are brilliant for sucking up the flavours of herbs and spices, so they’re ideal for using in Mexican and Indian dishes. They also crisp up beautifully when fried in a little bit of oil which gives them a really intriguing texture because their insides stay soft.

I’m sure we can all agree that it’s a good idea to try to eat at least one vegetarian meal a week (if for no other reason than it’s massively cheaper to make) and this one is ideal for serving to the family. I made these crispy chickpea wraps one night when my (meat-eating, T-Rex-beating in the carnivorous stakes – excuse the pun) stepsons came for dinner and they didn’t realise it was a vegan meal until I told them so after they had finished eating because they thought it was so tasty and satisfying.

I think one of the reasons these crispy chickpea wraps are so good is because there is a gorgeous contrast between the crispy chickpeas, the tender corn tortillas, the crispy, crunchy fresh salad and the smooth grated cheese. I served my crispy chickpea wraps stuffed full of fresh green salad, slices of cucumber, a little mashed avocado and grated (non-dairy, in my case) cheddar cheese. They’re just a really tasty dinner option.

Ingredients:

250g chickpeas (drained and well rinsed)

3 tbsps sesame oil

2 tsps ground cumin

2 tsps smoked paprika

3 tbsps lime juice

2 tsps maple syrup

2 tsps tamari (gluten-free soy sauce) or normal soy sauce if you’re ok with gluten

6 corn tortillas (or gluten-free tortillas)

Thin slices of cucumber and salad

200g grated cheddar cheese (or non-dairy version)

For the dressing:

100g of peanut butter (I used crunchy)

2 tbsps warm water

1 tbsp rice vinegar

Method:

Put the sesame oil, maple syrup, soy sauce and lime juice in a large frying over a medium heat and add the chickpeas and spices.

Fry the chickpeas until the liquid has evaporated and the chickpeas are crispy.

Mix your dressing ingredients together until smoothly blended.

Heat up your corn tortillas, spread each tortilla with some of the dressing and add the chickpeas and salad before wrapping up into a burrito.

Serve with chopped fresh chilli, a small serving of avocado (20g is a low FODMAP portion per person), slices of cucumber, salad, cheddar cheese or a dairy-free version, freshly chopped coriander, salsa, sour cream, jalapenos etc.

Crispy Chickpea Wraps by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2018

Paella (serves 4)

Paella by The Fat Foodie

My partner recently bought me a paella pan. I’ve no idea why they bought it for me because I’ve never really thought of or discussed making paella before, but I suspect their motive wasn’t entirely altruistic due to the plethora of paella recipe suggestions that they began offering the minute I unwrapped it. However, I’m always up for trying new recipes so I thought it’d be good to try making a chicken and prawn paella in it.

I don’t think I’ve ever had a ‘proper’ paella before, so this recipe is just my interpretation of what a traditional paella recipe normally entails, but it turned out to be very tasty and made a nice change for dinner that night. Although I made my paella with chicken breasts and prawns you could easily make a vegetarian, or even vegan, version of this by simply using a selection of low FODMAP vegetables instead, such as diced bell peppers, sliced oyster mushrooms and discs of courgette.

However you decide to make your paella you’ll be rewarded with a plateful of tender grains of rice that have been gently poached in vegetable stock and are well-seasoned with herbs and spices, accompanied by juicy prawns and tender chunks of chicken breast. It certainly does Spanish food justice.

Ingredients:

1 tbsp vegetable oil

2 chicken breasts (diced)

200g cooked prawns

100g smoked ham (chopped)

300g paella rice or long grain rice

2 fresh common tomatoes (diced)

100g red bell pepper (diced)

2 vegetable stock cubes (make sure they don’t contain onion or garlic)

250ml white wine (optional)

1 tbsp paprika

1/2 tsp dried oregano

A pinch of saffron

1/3 tsp ground pepper

600ml boiling water (possibly more)

Method:

Prepare the vegetables as directed and use the stock cubes and the boiling water to make a vegetable stock.

Heat the oil in a paella pan or a large frying pan or saucepan and cook the chicken.

Add the vegetables, rice, spices and the vegetable stock.

Cook, stirring gently all the while, and once the rice is almost soft add the prawns and chopped smoked ham. (Add more water if necessary. Sometimes it’s difficult to judge how much water rice will need.)

Cook the risotto until the prawns are hot, taste and season if necessary, and serve.

Paella by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2018