These guys are my new favourite salad bowl obsession. Or nourish bowl. Or buddah bowl. Or food. Whatever you want to call it. Super easy to make with good texture and flavour. What more do you want? You can also eat them as a side when you’re dining family style, instead of roast potatoes or something. Or in my case, as well as (don’t take my potatoes away).
Check out that short ingredient list and simple 4 step recipe. 1 of those steps is turning on your oven. Another one is cutting the zucchini. I’ve kept everything really nice and easy today. Because somedays you just want it to be easy. I thought this was necessary after yesterday’s recipe involving lots of ingredients and multiple (simple) steps.
If you’re wondering what to eat these with I love them with a grain (quinoa, brown rice, barley whatever you’ve got going on), some greens and a bit of hummus or herbed yoghurt. I especially love them with quinoa tabbouleh and hummus. You can also load that mix into some pita bread or a wrap and ditch the whole salad bowl concept.
Don’t let the chickpea flour put you off. It’s sometimes called besan flour. Most supermarkets stock it. Even my local IGA does. Asian grocers stock it. Health food stores stock it. It’s super versatile and you will use it often once you’ve started. Like in fritters, or as a coating for the crispy crunchy chicken in this recipe or the simple pan fried chicken in this recipe. I’ve also got a cookie recipe coming up that uses it and a gluten free pizza base. It’s clear I’m currently obsessed with it, probably thanks to Lindsay from Dolly and Oatmeal and her cookbook all about chickpea flour ha.
It has great nutty flavour and get’s crispy really easy. Plus it’s made from chickpeas so has a great nutritional profile too. I love any flour that adds flavour and texture to dishes so I’m really into it. Try it. But if you really can’t be bothered trying to find it (you can order it online here) you could use corn flour I guess. But I haven’t done this. And it wont be quite the same because the flavour is different. But you could. If chickpea flour is in the too hard basket. I’m rolling my eyes.
Serves 2- 4 as a side
Ingredients
2 Zucchini
¼ cup chickpea flour
2 tsp cumin
2 tsp paprika
½ tsp salt
1 Tbs olive oil
Directions
Preheat oven to 180 degrees celsius. Line a baking tray with parchment paper.
Cut zucchini in quarters length ways then slice the quarters into 2 -3 cm chunks.
Place flour, salt and spices in a big bowl and toss to combine. Add zucchini and toss to coat in the flour mix.
Spread the zucchini on your prepared tray in a single layer. Drizzle in olive oil. Roast for 35 minutes or until golden.
HH. x
