Digital Dissenter

Too often do I hear people saying that they agree with vegetarianism "in principle" but just find it too hard to follow through with practically.

There's that priceless line, (which lacks both originality and thought): "But I just love meat too much!"

I'll be the first to admit that I used to love nothing more than biltong and even spare ribs at Spur when I was little, (and my mom unfortunately has the pictures to prove it).

But once I made the connection between the animals and the food that was on my plate (and the sauce that was smeared all over my face) it became very difficult to stomach. I went vegetarian gradually - my mom wouldn't have it any other way - and started by giving up red meat, then chicken, then fish.

So what is the point I'm trying to get at? Well, all I'm saying is that if I could manage the transition to vegetarianism - there's no excuse for not at least trying a couple of veggie alternatives (and a Meat-Free Monday wouldn't hurt).

Starting from now, I will be posting some of my favourite recipes and vegetarian tips on this blog. If you agree with me "in principle" then I challenge you to eat your "I just love meat too much" words. Try a couple of these ideas out - you may be surprised at the vast range of options that are opened up to you simply by being willing to give it a try.

The first recipe is a very simple one I like to call "Chickpea Snacks".

I am a huge fan of snacks. While I used to love eating biltong, I think I've found something better - and healthier and kinder and just generally more awesome.

You will need: a can of chickpeas (or you can cook and drain your own, but come on... who are we kidding), some olive oil and some Ina Parman seasoning (the 'Ina Parman' brand isn't essential, it's just really tasty) and that is all. Oh and an oven.

Drain the chickpeas and place them in a bowl. Drizzle some olive oil over them and shake them around so they are all lightly covered. Then season with your chosen seasoning (I'd recommend 'Seasoned Sea Salt'). If you feel like it, you can also make them 'sweet and sour' by adding a bit of chutney to the mix.

Make sure the chickpeas are evenly seasoned and place them on a suitable baking tray. Bake at 180 degrees for about 20 minutes, turn onto grill and watch them closely until they are cripsy and golden brown.

Enjoy! Om nom nom...