Ni som f\u00f6ljt mig<\/strong> p\u00e5 bloggen och p\u00e5 Instagram ett tag vet att jag \u00e4r i det n\u00e4rmaste besatt av toppings. P\u00e5 gr\u00f6t, sallader, soppor och br\u00f6d – man kan ha toppings p\u00e5 precis allt, tro mig. Oftast dyker jag ner i k\u00f6ksl\u00e5dan d\u00e4r vi har alla burkar med fr\u00f6er, n\u00f6tter, n\u00f6tsm\u00f6r, tahini och baljv\u00e4xter. I lugn och ro st\u00e5r jag och botaniserar bland godsakerna och sedan v\u00e4ljer jag ut n\u00e5gra olika sorter som f\u00e5r agera toppings. Vanligtvis kombinerar jag detta hopplock av fr\u00f6er med n\u00e5gon skivad frukt eller gr\u00f6nsak och en kvist av n\u00e5gon krydda.<\/p>\n\u00c4ven den tr\u00e5kigaste av r\u00e4tter kan bli till n\u00e5got supervackert som ser mycket mer avancerat ut \u00e4n vad det \u00e4r. Dessutom \u00e4r ju b\u00e5de frukt och fr\u00f6er rika p\u00e5 n\u00e4ring s\u00e5 det \u00e4r ju bra av den anledningen ocks\u00e5. Den verkliga anledningen till att jag anv\u00e4nder mig av toppings \u00e4r dock att maten smakar s\u00e5 mycket godare. J\u00e4mf\u00f6r en tallrik havregrynsgr\u00f6t med v\u00e4xtmj\u00f6lk med en tallrik havregrynsgr\u00f6t med v\u00e4xtmj\u00f6lk OCH f\u00e4rska hallon, en halv avokado, hampafr\u00f6n, en stor sked n\u00f6tsm\u00f6r och en kvist f\u00e4rsk mynta. Vem v\u00e4ljer inte alternativ nummer 2 liksom? Jag brukar s\u00e4ga att jag \u00e4ter gr\u00f6ten f\u00f6r att f\u00e5 \u00e4ta toppingen \ud83d\ude09<\/p>\n
Jag brukar variera mina toppings beroende p\u00e5 om jag \u00e4ter frukost eller middag. Till middagar som exempelvis sallader eller soppor tycker jag att det passar bra med n\u00e5gon matigare topping och det \u00e4r h\u00e4r dagens recept kommer in. Ugnsrostade kik\u00e4rtor har varit en favorit sedan l\u00e4nge och n\u00e4r jag \u00f6vergick till en vegetarisk kost var det min proteink\u00e4lla till varenda middag i 3 m\u00e5nader. Jag skojar inte. Jag var helt besatt av rostade kik\u00e4rtor. Tillbeh\u00f6ren varierade jag s\u00e5klart och jag \u00e5t andra saker till lunch och frukost, men \u00e4nd\u00e5. Med anledning av detta s\u00e5 v\u00e5gar jag n\u00e4stan titulera mig expert p\u00e5 just rostade kik\u00e4rtor.
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Det g\u00e5r alldeles utm\u00e4rkt att rosta kik\u00e4rtor som de \u00e4r, eller bara med lite havssalt. Vill man ha lite mer sting och smak \u00e4r mitt b\u00e4sta tips att rosta kik\u00e4rtorna tillsammans med chili och r\u00f6kt paprikapulver. Om n\u00e5gon reagerar s\u00e5 \u00e4r r\u00f6kt paprikapulver min senaste last som jag har p\u00e5 typ allt just nu. S\u00e5\u00e5\u00e5 gott. Om ni inte testat \u00e4n s\u00e5 spring och k\u00f6p pronto. N\u00e5v\u00e4l, dags f\u00f6r receptet. Eller ja, recept och recept\u2026<\/p>\n
Ugnsrostade r\u00f6kiga kik\u00e4rtor<\/h2>\n
V\u00e4rm ugnen till 225 grader. Kl\u00e4 en pl\u00e5t med bakpl\u00e5tspapper och h\u00e4ll ut kik\u00e4rtorna p\u00e5 pappret. Str\u00f6ssla \u00f6ver chiliflingor och r\u00f6kt paprikapulver, rulla runt kik\u00e4rtorna s\u00e5 att de blir t\u00e4ckta av kryddor och rosta sedan i ugnen i ca 20 minuter, eller tills \u00e4rtorna f\u00e5tt lite f\u00e4rg och \u00e4r knapriga. Klart!
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\nHello from a very<\/strong> snowy Stockholm. We’ve got\u00a0like 50 cm of snow in 24 hours and schools are closing, buses are cancelled and everything is just crazy. Stockholm is in shock, which, I believe, the rest of the world is too. Not because of the snow in Sweden, but because of the election. What happened? And what will happen? I’m thinking about equality and the climate changes. I’m afraid that we will go back 20 or maybe even 50 years in time because of his opinions and view of man. But I believe that somewhere in this darkness, we need to find the energy to show the world that love, peace and global collaboration is the right way – not hatred, humannausea and isolation. Respect, helpfulness and love – those words have never been as important as they are today. I will keep fighting for humans to be treated equally, for the planet and for giving future generations a nice world to live in and, basically, a future. What are your feelings? Are you with me?\u00a0<\/strong><\/em><\/p>\n—<\/p>\n
If you have<\/strong> followed me here on the blog or on Instagram for a while, you\u2019ve probably noticed that I\u2019m quite obsessed with toppings. On oatmeal, salads, soups and slices of bread – toppings work fine on everything, believe me. We have a kitchen drawer filled of jars with legumes, seeds, nuts, nut butters and tahini. I stand with my head in the drawer, botanizing, drooling (probably) and thinking. Then I come up with a combination of seeds and nuts and whatever, that will serve as toppings. Most of the time I combine the seed mix with slices of fruit or vegetables and probably a handful of fresh herbs of some kind.\u00a0<\/i><\/p>\nWith toppings, even the most boring of dishes can become vibrant and look appetizing. Besides, fruit and nuts are rich in nutrients, so adding them to your food can make your dish even healthier. The real reason that I\u2019m using toppings on everything is that the food tastes so much better. I mean, if you compare a bowl of oatmeal served with plant mylk with a bowl of oatmeal served with plant mylk AND fresh raspberries, half an avocado, hemp seeds, a spoonful nut butter and some fresh mint. Who wouldn\u2019t pick number two? I always say that I eat the oatmeal only so that I get to eat the toppings \ud83d\ude09\u00a0<\/i><\/p>\n
Which toppings I use depends on the meal. I usually don\u2019t have the same toppings on breakfasts as on dinners. Dinners are often served with something more filling and \u201dfoody\u201d and this is where today\u2019s recipe fits in. Oven-roasted chickpeas has been a favorite of mine ever since I adapted a vegetarian\/vegan diet. At that time, I actually ate oven-roasted chickpeas every single day. It was my source to protein at every dinner for 3 months. I\u2019m not kidding. I was obsessed with it (and still am). What I served them with varied of course, and I had other things for breakfast and lunch. But still. With that in mind, I dare to call myself an expert when it comes to oven-roasted chickpeas.\u00a0<\/i><\/p>\n
Even though it works just fine to simply roast the chickpeas as they are, or with some sea salt, my greatest tip is to roast them with chili flakes and smoked paprika. The combination gives the chickpeas a lovely taste and makes them a bit more spicy. Well, time for the recipe.\u00a0<\/i><\/p>\nOven-roasted smoky chickpeas<\/h2>\n
Preheat the oven to 225 degrees. Cover a baking sheet with parchment paper and fill it with as much chickpeas as you need\/want. Sprinkle the chickpeas with chili flakes and smoked paprika powder and shake the baking sheet so that all chickpeas are covered in spices. Roast in the oven for about 20 minutes, or until the chickpeas are crispy and golden brown. Enjoy!\u00a0<\/i><\/p>\n
P.S For my international followers, please let me know in a comment if you prefer to use Google Translate or want me to translate the posts manually (like this one). Thanks!<\/i><\/p>\n
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