Gluten the Enemy

Stuffed Courgette

Ms H

It is a light summer dish, it is suable for vegetarians, vegans, people with gluten and lactose intolerances.

This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of dietary Fibre, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.

It helps to prevent inflammation and cancer because it contains selenium, folate and antioxidants. It aids to maintain good heart condition and blood pressure. High fibre intake can improve blood sugar, lipids and insulin levels.

Coconut oil	2 tbsp
Salt	Up to your taste
Black Pepper	Up to your taste
Red pepper powder	2 tsp
Egg	2     - optional
Cheese	50g grated -  optional

Method:

·      Cooke the soaked chickpeas or use ready cooked chickpeas.

·      Cooke the peeled and cleaned courgette in apple cider vinegar for 5 minutes. – Place the courgette into a baking tin and sprinkle it with apple cider vinegar and put it into the oven preheated to 180 ⁰C for 5 minutes.-

·      Using a big tablespoon of coconut oil fry the chopped onion and garlic in a pan until they get glassy and stir the sliced pepper in.

·      Add the cooked chickpeas.

·      Season it with salt, pepper and red Hungarian pepper powder.

·      Stir the chopped tomatoes in and cook it for 8-10 minutes.

·      Mix the 2 beaten eggs in. –optional

·      Spread a tablespoon of coconut oil evenly in a baking tin and place the half cooked courgettes in.

·      Fill the courgettes with this sauce.

·      Sprinkle the grated cheese on the top. –optional

·      Bake it in the oven for 15 minutes at 180 ⁰C.