INGREDIENTS:
• 1 tsp extra-virgin olive oil
• 1 tsp tomato paste
• 1/2 tsp hot smoked paprika
• 1/2 tsp dried oregano
• 20 fresh prawns peeled and deveined
• Diced green onions and lemon wedges for garnish optional
INSTRUCTIONS:
1. Preheat oven to 400 F and line baking tray with parchment paper.
2. In medium bowl, mix oil, tomato paste, and spices to form a paste. Add prawns and toss to coat. If there’s time, allow prawns to marinate for 15 minutes, but this is not necessary. Place prawns on lined baking tray and bake in preheated oven for 5 to 6 minutes, or until prawns are cooked through.
3. Serve on small plate and garnish with green onions and lemon wedges, if desired.
Spicy Chickpea, Chard, & Roasted Cauliflower Soup
INGREDIENTS:
• 2 cups bite-sized cauliflower florets
• 3 tbsp melted coconut oil divided
• 3 inch cinnamon stick
• 1 tbsp ground turmeric
• 2 tsp grated fresh ginger
• 1 tsp smoked paprika
• 1/4 tsp freshly grated nutmeg
• 1 large sweet onion, finely diced
• 2 garlic cloves smashed and minced
• 1/2 tsp kosher salt
• 3 cups chicken stock or vegetable stock
• 14 oz can full-fat coconut milk
• 19 oz can chickpeas rinsed and drained
• 2 cups slivered Swiss chard
• 1/4 cup toasted pumpkin seeds optional
COOKING INSTRUCTIONS
1. Preheat oven to 400 F. Place baking sheet in oven to preheat. Toss cauliflower florets with 1 Tbsp melted coconut oil. Tumble onto preheated baking sheet and roast for 25 to 30 mins, until cauliflower is tender and golden tinged on edges. Remove baking sheet with roasted cauliflower to a rack and set aside.
2. Meanwhile, in large, heavy stockpot, heat 2 Tbsp coconut oil. Add cinnamon stick and seasonings. Stir to blend and cook over medium heat for 1 to 2 mins, or until fragrant. Add onion, garlic, and salt. Stir to coat onion. Cook over medium heat until onion begins to slightly caramelize. Add a splash of water if pot becomes dry.
3. Add stock, coconut milk, and chickpeas. Bring to a boil. Reduce heat and simmer, covered, for 10 to 15 mins for flavors to blend. Remove cinnamon stick and discard. Stir in roasted cauliflower, reserving a few pieces for garnish. Heat through.
4. For a creamy broth, use a stick blender and, leaving some whole chickpeas aside, pulse soup a few times. Stir in Swiss chard until wilted.
5. Ladle soup into bowls and scatter with remaining roasted cauliflower and chickpeas. Sprinkle with a little extra smoked paprika and pumpkin seeds and serve.
Recipe courtesy of Delicious Living