As a food lover & reluctant gym member, I occasionally have to pull back on my excesses in the kitchen.
This is the situation currently but it has led me to some interesting new recipes. With a little guidance from Slimming World (I have never signed up for anything similar before) I have looked at recipes which fit their weight loss advice.
Having recently got Jane Mason’s ‘All You Knead is Bread’ from my local library I found the recipe for Chickpea Pudding. Comparing with my Slimming World lists of food, I found the ingredients are all allowed without any of the ‘syns’ they name. Yogurt – tick, chickpeas (in the form of gram or chickpea flour) & lots of interesting spices.
200g chickpea flour (gram flour, from Asian stores)
1/2 tsp ground turmeric
1/2 tsp garam masala (I had none so found a recipe online)
1 tsp salt (I used a little less)
200g plus 1 tablespoon natural yogurt
1/2 tsp fennel seeds
1/2 tsp cumin seeds
Pinch of ground asafoetida (again you will get this in Asian food stores)
23 cm/ 9 inch pie dish or plate, well greased
Put the flour, turmeric, garam masala & salt into a bowl & mix well. Add the yogurt & water & whisk to combine. (It will be a bit lumpy)
Dry fry the fennel & cumin seeds in a pan until they smell fragrant, then add the asafoetida. Scrape into the bowl if batter and blend again.
Cover & leave to rest for one hour until all the flour is absorbed & there are no lumps.
Preheat the oven to 220°C / Gas 7
Whisk the batter and pour into the prepared dish.
Bake in the preheated oven for 30-40 mins until golden and thoroughly set.
Allow to cool. Can be eaten warm or cold. Great with Indian dishes.