Friday, 22 September 2017

702. Peanut Butter and Jelly Pudding

MEGA BLOGGING MARATHON -SEPT 2017

#80TH BLOGGING MARATHON

THEME: PROTEIN RICH DISHES

DAY:19




   When I was planning what protein rich dishes I was going to make, peanut butter was on top of the list. I was planning to make a peanut butter and banana sandwich, but then I came across this delicious pudding recipe. It was also full of chia seeds so one recipe took care of both the protein rich ingredients peanut butter and chia seeds. What I really like about this pudding is that one can even have on days that you are fasting. I know many people fast all 9 days of Navratri without consuming grains, pulses, salt and vegetables. So here's just the right kind of pudding to energize you and make you feel full too. Just replace the normal salt with rock salt or omit it.

   One should be a bit careful about the quality of peanut butter we buy. Many of them have transfat added to them to make the whole process of processing the nuts faster, also adds to the weight and of course its cheaper. Most low quality peanut butters become rock solid when stored in the fridge. I had bought a jar of peanut butter from the organic section at a supermarket in Montreal and though I left the jar in the fridge, it was still spoonable, soft and not rock hard.
Making peanut butter at home is not difficult at all. All you need is a strong food processor. Add the roasted and shelled peanuts into the processor. Add a bit of salt and if you like a tbsp or so of oil. Process till you get a coarse mixture. At this point your can remove some if you like it crunchy. Process the remaining peanuts till it becomes smooth. Mix in the coarse paste you had removed, mix and your peanut butter is ready. Peanut butter is a healthy and nutritious alternate for dairy butter for both kids and adults. Rich in protein and healthy fats, its good for the heart, regulates Type 2 Diabetes, good for digestion as is high in fiber, prevents gallstones, a small amount of peanut butter makes you feel full. Its an energy booster, good for the brains ( rich in antioxidants).  However too much of it will add more calories, so like everything else eat it in moderation.

   The other wonder food in this pudding is chia seeds. Chia means life. These little white and black seeds are full of fiber, protein, omega 3 fatty acids, carbohydrates, calcium and antioxidants.Chia seeds can be added to your smoothies, desserts, bakes, oats, cereals, energy bars, yogurt, sauces etc. Chia seeds also makes one feel full.

   Ever since hubby and I've come back from Montreal, our meal times especially at night has changed completely. By 5 in the evening we feel hungry so we snack on something with tea. Then we're not hungry at dinner time. However later at night we tend to feel a bit peckish. So nowadays I try and make a healthy snack and for the peckish times, eat some fruit. After this pudding was set, I just couldn't resist and wanted to try it. I had it at around 6 in the evening and just didn't feel hungry or peckish after that. I wouldn't mind having this for breakfast too. 

Protein sources in this recipe are chia seeds, milk, peanut butter


By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I'm just trying to include non meat non fish dishes from which you can get your protein source. 







PEANUT BUTTER AND JELLY PUDDING
Serves 2

Recipe source: Minimalistic Baker

For the jelly:
1 cup seedless grapes
2 tbsp fresh orange juice
1 tbsp maple syrup/honey/sugar
1 tbsp chia seeds
½ tsp orange zest

For the pudding:
1 cup milk
1 tsp vanilla extract
2-3 tbsp maple syrup/honey/sugar
2 tbsp peanut butter (smooth or crunchy)
¼ cup chia seeds
a pinch of salt

For topping:
2 tsp roasted peanuts roughly chopped

Preparation of the jelly:
  1. Cut the grapes into halves.
  2. Add grapes, juice and maple syrup or honey or sugar to a pan.
  3. Put the pan over medium heat.
  4. When the mixture begins to boil, lower the heat and let it simmer till the grapes are cooked and soft. Mash it lightly.
  5. Take the pan off the heat. Add chia seeds and orange zest and mix well.
  6. Spoon the mixture into 2 serving bowls or glasses.
  7. Put it the fridge to chill.
Preparation of the pudding:
  1. Take a tall container and add milk, peanut butter, vanilla extract,salt, maple syrup or which ever sweetener you're using.
  2. Whisk the mixture to blend the milk and peanut butter.
  3. Add chia seeds and mix well.
  4. The mixture will become a little thick.
  5. Slowly pour the mixture on top of the jelly layer.
  6. Cover the glasses with cling film.
  7. Put the glasses in the fridge for the pudding to set. This will take about 2-3 hours but its best to leave it overnight as it sets well.
  8. Just before serving top it up with chopped nuts or chocolate chips.
Tips:
  • If you prefer you may make a layer with commercial jelly(jello).
  • Use any other fresh fruit of your choice to make the jelly.
  • To make it more appealing for kids add cocoa powder to the peanut butter milk mixture.
  • Adjust the amount sweetener according to your taste. I used maple syrup and it was not too sweet.
  • A great dessert to have during fasting days. Just replace the salt with rock salt.
  • For vegan option use any nut milk. 


Check out what other Mega Blogging Marathoners have made for Day 19:


Sending this recipe to the following event:



Thursday, 21 September 2017

701. Githeri

MEGA BLOGGING MARATHON -SEPT 2017

#80TH BLOGGING MARATHON

THEME: PROTEIN RICH DISHES/LENTILS

DAY:18

   When one mentions Kenya, marathon runners, safari and wildlife comes to ones mind. Kenya is no doubt a beautiful country. From Mountains to beaches. Mount Kenya, the 2nd tallest mountain in Africa, is a mountain climbers dream with jagged peaks. Grasslands or Savannah, pristine beaches, The Rift Valley, every part of the country there is something to see. Kenya is well known for its wildlife like lions, cheetahs, leopards, zebras, gazelles, elephants, buffaloes, hippos, giraffes, rhinos and so much more. Shrubs to baobab trees, filled with all sorts of flora and fauna. The famous song in Lion King, Hakuna Matata means no problem. Simba means lion in Kiswahili and Rafiki means friend. You'll always be greeted with a friendly Jambo.

   Why am I talking about Kenya? Well, rafikis today I'm going to introduce you to a very famous wholesome,one pot meal called Githeri. My protein rich dish blogging marathon would be incomplete without a dish from Kenya. Githeri is a Kikuyu dish consisting of beans and maize. Traditionally, both were boiled in water till they were well done and the water had evaporated. Before serving salt was added and if available then some oil or fat was added to it. Both the beans and maize used can be fresh or dry. Here my reference to the maize is the white variety and not sweet corn. Other names for Githeri are muthere or muthiri. Sometimes meat and vegetables like potatoes, greens were added. Over time this dish has become famous amongst other tribes too and is one of the staple foods in Kenya. With influence from other cultures, Githeri takes on new forms but the basic equal combination of beans and maize are the core ingredients. Nowadays a variety of vegetables, meats and spices are added to make it a nutritious, healthy, wholesome meal rich in protein, carbohydrates and fiber, besides vitamins and minerals.

   Here are some vegetables that you can add to Githeri to make it into a stew:
Carbohydrates : potatoes, sweet potato, plantain. cassava
Greens: spinach, collard, amaranth leaves, green beans, peas, carrot, fresh pigeon peas
Beans: Kidney beans, Cowpeas, Pinto beans, dried pigeon peas, dried peas

   I chose to take the easy way out to prepare this dish. I bought a tinned githeri mixture. If you want to make this dish then you need equal portions of beans and white maize, either fresh or dried. Its best to soak the dried ones overnight. When tinned githeri is not available I used fresh kidney beans and maize.

Protein sources in this recipe are beans, maize, pigeon pea, spinach.


By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I'm just trying to include non meat non fish dishes from which you can get your protein source. 



Sunset at English Point Mombasa


Bamburi Beach Mombasa



GITHERI
Serves 2

1 cup mixture of boiled beans and white maize kernels
1 medium onion, finely chopped
4-6 cloves of garlic, peeled and sliced
2 medium tomatoes finely chopped
1 cup peeled and diced cassava (use a starchy veg of your choice)
1 cup finely chopped spinach
½ cup fresh pigeon pea (tuvar)
1 tsp salt
1 tsp coriander powder
½ tsp cumin powder
¼ tsp turmeric powder
1 tbsp oil
2 cups water
  1. Heat oil in pan over medium heat.
  2. Add chopped onion and stir fry till it becomes soft.
  3. Add garlic and stir fry for a few seconds.
  4. Add tomatoes, salt and the spices.
  5. Mix well. Cover the pan and let the tomatoes cook over low heat till they become soft.
  6. Mash the tomatoes up a bit with the spoon.
  7. Add the beans, maize, cassava and pigeon peas.
  8. Add water and mix well.
  9. Cover the pan and let the mixture cook till all the vegetables are cooked. If required add more water.
  10. Cook till most of the water is evaporated.
  11. Add chopped spinach and mix well. Cook for 2-3 minutes and serve hot githeri. Its usually eaten on its own.
Tips:
  • To reduce the cooking time, boil the beans and maize beforehand.
  • As mentioned above you can add your choice of vegetables.
  • Can add meat or fish.
  • Most people use the ready made curry powder that is available in the market. However, I didn't have any so added the spices that usually go into making the curry powder.
  • I've not added any chillis in the dish. However, if you prefer you can add either fresh green chillis or red chilli powder.
  • Githeri should not be mushy.


Check out what other Mega Blogging Marathoners have made for Day 18:



Sending this recipe to the following event:


Wednesday, 20 September 2017

700. Cauliflower and Chickpea soup

MEGA BLOGGING MARATHON -SEPT 2017

#80TH BLOGGING MARATHON

THEME: PROTEIN RICH DISHES/LENTILS

DAY:17

    If you browse through the internet, you will be inundated with recipes with cauliflower as the main ingredient especially if one is trying to follow a vegan or paleo diet. Cauliflower rice, cauliflower pizza base, cauliflower tortillas etc etc etc. Besides cauliflower rice, I've yet to try my hands on the other recipes.
As a kid I didn't like cauliflower too much. I think I hated it as the overcooked version smelt awful. I don't like to overcook it for sabjis, curries or for any dish where I'm using cauliflower. Even when I prepare soup,I just cook it enough so it remains a bit crunchy. 

   Did you know that cauliflower besides being rich in protein, is rich in Vitamins C, K and beta carotene. It belongs to the cancer fighting cruciferous family. Sulforaphane which is present in cauliflower, helps to regulate blood pressure and improves kidney function.
Cauliflower boosts brain development, is rich in fiber therefore helps the digestive system to function well.And its low in calories.


   Hubby and I often enjoy a bowl of hot soup with some home baked bread as a light meal option. To add a bit more nutrients and oomph to the soups, I like adding toppings like croutons, roasted veggies, salsa etc. For this soup I added some curried chickpeas which made it even more delectable.  Easy to make and healthy, why would you want to buy ready made soups that have preservatives, high content of salt and coloring when one can make a healthy soup in minutes at home.

Protein sources in this recipe are cauliflower, chickpea, potato, milk.


By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I'm just trying to include non meat non fish dishes from which you can get your protein source. 






CAULIFLOWER AND CHICKPEA SOUP
Serves 4

2 cups (approx.250g) cauliflower florets
2 medium potatoes , peeled and diced
4-6 cloves of garlic, peeled
2 cups water or vegetable broth
1 cup milk or cream
1 tbsp butter or olive oil
1 tsp salt
1 cup boiled chickpeas
1 tsp red chilli powder
1 tsp olive oil
1 tsp zaatar or dried herb of your choice
½ tsp coarse pepper powder

  1. Heat 1 tbsp of olive oil or butter in a saucepan over medium heat.
  2. Add garlic and stir fry for a few seconds.
  3. Add cauliflower, potatoes and salt.
  4. Mix well. Cover the saucepan with a lid and let the vegetables cook over low heat for 5 minutes.
  5. Add water or vegetable broth and mix.
  6. Cover the saucepan again and let the vegetables cook till done.
  7. Cool the mixture a bit.
  8. Put the mixture in a blender and process it to a smooth consistency.
  9. Strain the soup through a sieve and put it back into the saucepan.
  10. Add milk or cream and heat the soup over medium heat. 
  11. In another small saucepan, heat 1 tsp olive oil
  12. Add chili powder and the chickpeas. Sprinkle salt over it if its not cooked in salted water.
  13. Mix it well.
  14. Spoon the soup into serving bowls.
  15. Top it with the curried chickpeas, dividing it equally.
  16. Sprinkle coarse pepper powder and zaatar or a herb of your choice.
  17. Serve with our favorite bread.
Tips:
  1. I used milk but if you like a creamier soup then use cream.
  2. If you don't like thick soup, add more water to bring it to a consistency you like.
  3. Add cheese if you want to.

My Protein Rich Dishes so far:

Day 1 - Mixed Dal Paddu

Check out what other Mega Blogging Marathoners have made for Day 17:


Sending this recipe to the following event:

Friday, 22 September 2017

702. Peanut Butter and Jelly Pudding

MEGA BLOGGING MARATHON -SEPT 2017

#80TH BLOGGING MARATHON

THEME: PROTEIN RICH DISHES

DAY:19




   When I was planning what protein rich dishes I was going to make, peanut butter was on top of the list. I was planning to make a peanut butter and banana sandwich, but then I came across this delicious pudding recipe. It was also full of chia seeds so one recipe took care of both the protein rich ingredients peanut butter and chia seeds. What I really like about this pudding is that one can even have on days that you are fasting. I know many people fast all 9 days of Navratri without consuming grains, pulses, salt and vegetables. So here's just the right kind of pudding to energize you and make you feel full too. Just replace the normal salt with rock salt or omit it.

   One should be a bit careful about the quality of peanut butter we buy. Many of them have transfat added to them to make the whole process of processing the nuts faster, also adds to the weight and of course its cheaper. Most low quality peanut butters become rock solid when stored in the fridge. I had bought a jar of peanut butter from the organic section at a supermarket in Montreal and though I left the jar in the fridge, it was still spoonable, soft and not rock hard.
Making peanut butter at home is not difficult at all. All you need is a strong food processor. Add the roasted and shelled peanuts into the processor. Add a bit of salt and if you like a tbsp or so of oil. Process till you get a coarse mixture. At this point your can remove some if you like it crunchy. Process the remaining peanuts till it becomes smooth. Mix in the coarse paste you had removed, mix and your peanut butter is ready. Peanut butter is a healthy and nutritious alternate for dairy butter for both kids and adults. Rich in protein and healthy fats, its good for the heart, regulates Type 2 Diabetes, good for digestion as is high in fiber, prevents gallstones, a small amount of peanut butter makes you feel full. Its an energy booster, good for the brains ( rich in antioxidants).  However too much of it will add more calories, so like everything else eat it in moderation.

   The other wonder food in this pudding is chia seeds. Chia means life. These little white and black seeds are full of fiber, protein, omega 3 fatty acids, carbohydrates, calcium and antioxidants.Chia seeds can be added to your smoothies, desserts, bakes, oats, cereals, energy bars, yogurt, sauces etc. Chia seeds also makes one feel full.

   Ever since hubby and I've come back from Montreal, our meal times especially at night has changed completely. By 5 in the evening we feel hungry so we snack on something with tea. Then we're not hungry at dinner time. However later at night we tend to feel a bit peckish. So nowadays I try and make a healthy snack and for the peckish times, eat some fruit. After this pudding was set, I just couldn't resist and wanted to try it. I had it at around 6 in the evening and just didn't feel hungry or peckish after that. I wouldn't mind having this for breakfast too. 

Protein sources in this recipe are chia seeds, milk, peanut butter


By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I'm just trying to include non meat non fish dishes from which you can get your protein source. 







PEANUT BUTTER AND JELLY PUDDING
Serves 2

Recipe source: Minimalistic Baker

For the jelly:
1 cup seedless grapes
2 tbsp fresh orange juice
1 tbsp maple syrup/honey/sugar
1 tbsp chia seeds
½ tsp orange zest

For the pudding:
1 cup milk
1 tsp vanilla extract
2-3 tbsp maple syrup/honey/sugar
2 tbsp peanut butter (smooth or crunchy)
¼ cup chia seeds
a pinch of salt

For topping:
2 tsp roasted peanuts roughly chopped

Preparation of the jelly:
  1. Cut the grapes into halves.
  2. Add grapes, juice and maple syrup or honey or sugar to a pan.
  3. Put the pan over medium heat.
  4. When the mixture begins to boil, lower the heat and let it simmer till the grapes are cooked and soft. Mash it lightly.
  5. Take the pan off the heat. Add chia seeds and orange zest and mix well.
  6. Spoon the mixture into 2 serving bowls or glasses.
  7. Put it the fridge to chill.
Preparation of the pudding:
  1. Take a tall container and add milk, peanut butter, vanilla extract,salt, maple syrup or which ever sweetener you're using.
  2. Whisk the mixture to blend the milk and peanut butter.
  3. Add chia seeds and mix well.
  4. The mixture will become a little thick.
  5. Slowly pour the mixture on top of the jelly layer.
  6. Cover the glasses with cling film.
  7. Put the glasses in the fridge for the pudding to set. This will take about 2-3 hours but its best to leave it overnight as it sets well.
  8. Just before serving top it up with chopped nuts or chocolate chips.
Tips:
  • If you prefer you may make a layer with commercial jelly(jello).
  • Use any other fresh fruit of your choice to make the jelly.
  • To make it more appealing for kids add cocoa powder to the peanut butter milk mixture.
  • Adjust the amount sweetener according to your taste. I used maple syrup and it was not too sweet.
  • A great dessert to have during fasting days. Just replace the salt with rock salt.
  • For vegan option use any nut milk. 


Check out what other Mega Blogging Marathoners have made for Day 19:


Sending this recipe to the following event:



Pin It

Thursday, 21 September 2017

701. Githeri

MEGA BLOGGING MARATHON -SEPT 2017

#80TH BLOGGING MARATHON

THEME: PROTEIN RICH DISHES/LENTILS

DAY:18

   When one mentions Kenya, marathon runners, safari and wildlife comes to ones mind. Kenya is no doubt a beautiful country. From Mountains to beaches. Mount Kenya, the 2nd tallest mountain in Africa, is a mountain climbers dream with jagged peaks. Grasslands or Savannah, pristine beaches, The Rift Valley, every part of the country there is something to see. Kenya is well known for its wildlife like lions, cheetahs, leopards, zebras, gazelles, elephants, buffaloes, hippos, giraffes, rhinos and so much more. Shrubs to baobab trees, filled with all sorts of flora and fauna. The famous song in Lion King, Hakuna Matata means no problem. Simba means lion in Kiswahili and Rafiki means friend. You'll always be greeted with a friendly Jambo.

   Why am I talking about Kenya? Well, rafikis today I'm going to introduce you to a very famous wholesome,one pot meal called Githeri. My protein rich dish blogging marathon would be incomplete without a dish from Kenya. Githeri is a Kikuyu dish consisting of beans and maize. Traditionally, both were boiled in water till they were well done and the water had evaporated. Before serving salt was added and if available then some oil or fat was added to it. Both the beans and maize used can be fresh or dry. Here my reference to the maize is the white variety and not sweet corn. Other names for Githeri are muthere or muthiri. Sometimes meat and vegetables like potatoes, greens were added. Over time this dish has become famous amongst other tribes too and is one of the staple foods in Kenya. With influence from other cultures, Githeri takes on new forms but the basic equal combination of beans and maize are the core ingredients. Nowadays a variety of vegetables, meats and spices are added to make it a nutritious, healthy, wholesome meal rich in protein, carbohydrates and fiber, besides vitamins and minerals.

   Here are some vegetables that you can add to Githeri to make it into a stew:
Carbohydrates : potatoes, sweet potato, plantain. cassava
Greens: spinach, collard, amaranth leaves, green beans, peas, carrot, fresh pigeon peas
Beans: Kidney beans, Cowpeas, Pinto beans, dried pigeon peas, dried peas

   I chose to take the easy way out to prepare this dish. I bought a tinned githeri mixture. If you want to make this dish then you need equal portions of beans and white maize, either fresh or dried. Its best to soak the dried ones overnight. When tinned githeri is not available I used fresh kidney beans and maize.

Protein sources in this recipe are beans, maize, pigeon pea, spinach.


By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I'm just trying to include non meat non fish dishes from which you can get your protein source. 



Sunset at English Point Mombasa


Bamburi Beach Mombasa



GITHERI
Serves 2

1 cup mixture of boiled beans and white maize kernels
1 medium onion, finely chopped
4-6 cloves of garlic, peeled and sliced
2 medium tomatoes finely chopped
1 cup peeled and diced cassava (use a starchy veg of your choice)
1 cup finely chopped spinach
½ cup fresh pigeon pea (tuvar)
1 tsp salt
1 tsp coriander powder
½ tsp cumin powder
¼ tsp turmeric powder
1 tbsp oil
2 cups water
  1. Heat oil in pan over medium heat.
  2. Add chopped onion and stir fry till it becomes soft.
  3. Add garlic and stir fry for a few seconds.
  4. Add tomatoes, salt and the spices.
  5. Mix well. Cover the pan and let the tomatoes cook over low heat till they become soft.
  6. Mash the tomatoes up a bit with the spoon.
  7. Add the beans, maize, cassava and pigeon peas.
  8. Add water and mix well.
  9. Cover the pan and let the mixture cook till all the vegetables are cooked. If required add more water.
  10. Cook till most of the water is evaporated.
  11. Add chopped spinach and mix well. Cook for 2-3 minutes and serve hot githeri. Its usually eaten on its own.
Tips:
  • To reduce the cooking time, boil the beans and maize beforehand.
  • As mentioned above you can add your choice of vegetables.
  • Can add meat or fish.
  • Most people use the ready made curry powder that is available in the market. However, I didn't have any so added the spices that usually go into making the curry powder.
  • I've not added any chillis in the dish. However, if you prefer you can add either fresh green chillis or red chilli powder.
  • Githeri should not be mushy.


Check out what other Mega Blogging Marathoners have made for Day 18:



Sending this recipe to the following event:


Pin It

Wednesday, 20 September 2017

700. Cauliflower and Chickpea soup

MEGA BLOGGING MARATHON -SEPT 2017

#80TH BLOGGING MARATHON

THEME: PROTEIN RICH DISHES/LENTILS

DAY:17

    If you browse through the internet, you will be inundated with recipes with cauliflower as the main ingredient especially if one is trying to follow a vegan or paleo diet. Cauliflower rice, cauliflower pizza base, cauliflower tortillas etc etc etc. Besides cauliflower rice, I've yet to try my hands on the other recipes.
As a kid I didn't like cauliflower too much. I think I hated it as the overcooked version smelt awful. I don't like to overcook it for sabjis, curries or for any dish where I'm using cauliflower. Even when I prepare soup,I just cook it enough so it remains a bit crunchy. 

   Did you know that cauliflower besides being rich in protein, is rich in Vitamins C, K and beta carotene. It belongs to the cancer fighting cruciferous family. Sulforaphane which is present in cauliflower, helps to regulate blood pressure and improves kidney function.
Cauliflower boosts brain development, is rich in fiber therefore helps the digestive system to function well.And its low in calories.


   Hubby and I often enjoy a bowl of hot soup with some home baked bread as a light meal option. To add a bit more nutrients and oomph to the soups, I like adding toppings like croutons, roasted veggies, salsa etc. For this soup I added some curried chickpeas which made it even more delectable.  Easy to make and healthy, why would you want to buy ready made soups that have preservatives, high content of salt and coloring when one can make a healthy soup in minutes at home.

Protein sources in this recipe are cauliflower, chickpea, potato, milk.


By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I'm just trying to include non meat non fish dishes from which you can get your protein source. 






CAULIFLOWER AND CHICKPEA SOUP
Serves 4

2 cups (approx.250g) cauliflower florets
2 medium potatoes , peeled and diced
4-6 cloves of garlic, peeled
2 cups water or vegetable broth
1 cup milk or cream
1 tbsp butter or olive oil
1 tsp salt
1 cup boiled chickpeas
1 tsp red chilli powder
1 tsp olive oil
1 tsp zaatar or dried herb of your choice
½ tsp coarse pepper powder

  1. Heat 1 tbsp of olive oil or butter in a saucepan over medium heat.
  2. Add garlic and stir fry for a few seconds.
  3. Add cauliflower, potatoes and salt.
  4. Mix well. Cover the saucepan with a lid and let the vegetables cook over low heat for 5 minutes.
  5. Add water or vegetable broth and mix.
  6. Cover the saucepan again and let the vegetables cook till done.
  7. Cool the mixture a bit.
  8. Put the mixture in a blender and process it to a smooth consistency.
  9. Strain the soup through a sieve and put it back into the saucepan.
  10. Add milk or cream and heat the soup over medium heat. 
  11. In another small saucepan, heat 1 tsp olive oil
  12. Add chili powder and the chickpeas. Sprinkle salt over it if its not cooked in salted water.
  13. Mix it well.
  14. Spoon the soup into serving bowls.
  15. Top it with the curried chickpeas, dividing it equally.
  16. Sprinkle coarse pepper powder and zaatar or a herb of your choice.
  17. Serve with our favorite bread.
Tips:
  1. I used milk but if you like a creamier soup then use cream.
  2. If you don't like thick soup, add more water to bring it to a consistency you like.
  3. Add cheese if you want to.

My Protein Rich Dishes so far:

Day 1 - Mixed Dal Paddu

Check out what other Mega Blogging Marathoners have made for Day 17:


Sending this recipe to the following event:
Pin It