Metabolism support Vegan Crunchy spiced roast chickpeas (the crisps swap)
Chickpeas roasted glass-crisp with smoked paprika and cumin; the desk drawer jar.
Squash & sage barley risotto
Roasted butternut folded through a slow barley risotto with crisp sage.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Roast the squash in 2 tbsp oil at 200C fan for 30 minutes; crisp the sage in the last 5.
- Step 2
Soften the onion in the rest; add garlic and barley for 2 minutes.
- Step 3
Add wine, then stock gradually, stirring, about 40 minutes.
- Step 4
Fold in squash, Parmesan and butter; top with sage.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 14g |
| Carbohydrates | 74g |
| – of which sugars | 12g |
| Fibre | 11g |
| Fat | 17g |
| – of which saturates | 5g |
| – of which omega-3 | 0.2g |
| Calcium | 180mg |
| Iron | 2.6mg |
| Salt | 0.9g |
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