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Chickpea and pumpkin laska
Ingredients
• 50ml hot sauce*
• 400g packet noodles (udon, egg or
hokkien)
• 250g butternut pumpkin
• 400ml can chickpeas, drained
• 400ml can coconut cream
• 1 red onion, sliced thinly
• handful of bean sprouts
• coriander, fresh red chilli & fried
shallots, to garnish
Method
1. Preheat the oven to 200C. Cut the
pumpkin into 2cm cubes and place on
baking paper in a roasting pan. Bake
in the oven until the pumpkin is just
turning soft.
2. Place 50ml Bluey Zarzov's
Shartenfreude and the coconut
cream in a saucepan over medium
heat and add the drained chickpeas.
3. Add the pumpkin and
noodles and cook until the noodles
are soft.
4. Top with the sliced red onion
and bean sprouts and garnish with
coriander, fried shallots and thin
slices of fresh red chilli.
*This recipe was kindly provided by
Bluey Zarzov's Hotsauce and uses
their Shartenfreude hot sauce. We've
looked up a UK-made alternative,
and recommend The Chilli Projects's
Bongo Chilli Sauce.