Hey Folks,
Awesome post below
on one “Red Pepper And Chickpea Soup” written by DiabetesIreland . I
found this on the Diabetes.ie and I’m reprinting the whole thing here for
your convenience.
Ingredients – Serves 4 Adults
400g / 14 oz. tin of chickpeas, 240g / 8½ oz. after
draining
1 large white onion, roughly chopped
2 red peppers, deseeded and roughly chopped
1 red chilli
1 clove of garlic
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of turmeric
850ml / 1½ pints of vegetable stock
1 lime
1 tablespoon of olive oil
Method
Heat the oil in a large saucepan
Roughly chop the onion and add it to the oil. Fry it
gently for 5 minutes
The pan should be hot enough to let the onion soften
but not so hot that the onion starts to go brown
Add the chopped red pepper and fry for 3 minutes
Then add the chopped / crushed clove of garlic and
as much red chilli as you like. Leave out the seeds unless you like things very
hot!
Fry for 2 minutes. Add the coriander, turmeric and
the cumin and fry for 1 minute
Then drain the tin of chickpeas and add the
chickpeas to the soup with the vegetable stock
Bring it all to the boil and then turn down the heat
and simmer for 20 to 25 minutes, until the vegetables are tender, but not
cooked to mush
Liquidise the soup. You can use a hand held blender
or a normal liquidiser
Squeeze the lime and add the juice to the soup
Remember: Serving suggestion will increase the total
carbohydrate of your meal.
Did anyone else out
there have tried this recipe? Share your results with me in the comments below.
Cheers,
Mauri
Source article and image :
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