I posted this meal on Instagram a couple of months ago and said I’d rustle it up again for a proper blog post and recipe so here it is! I fell in love with the simplicity of this meal as soon as I made it for the first time. Few ingredients and little effort to make such a tasty meal. These chickpea flour tortillas could also be used savoury pancakes or a carb to go with curry as I’ve tried in the past, just add a pinch of cumin. So get creative and use to your heart’s content.
It’s been a good old while since I last had any foodie posts on here so right now I intend to put that right! I’m not great with lunch in general. It’s a meal I certainly see more as fuel than pleasure but I guess that hasn’t been helped by me feeling on / off queasy since way back in August last year. Firstly lets get one thing straight friends, I am not pregnant as I would definitely be with the infant in question by now and secondly, yes indeed I have been to the doc, many a time. I have to say it’s been a bit better of late but it often leaves me struggling to know what I feel like for lunch, let alone feeling inspired to cook anything. This dish I’ve been rustling up however is fresh and tasty, takes hardly any time to make and beats nibbling on an orange pepper or chewing on a bowl of dry granola. Just a tad more nutritious too!
It also happens to be gluten free which is handy for lots of people. I seem to have accumulated lots of gluten free friends since moving to London and so have been altering lots of my recipes to suit. I have to say I also feel a little better myself when I leave the gluten at the door but I’m only a part timer. I could only find standard rice noodles but if you want to make it even healthier then you could use brown rice noodles.