I created this meal the other night out of a mish-mash of ingredients I had in the cupboard and fridge, but then it was so tasty I made sure to copy every move the next night to enjoy the same deliciousness again. This recipe makes the perfect comfort food. Have you ever heard anyone say they don’t like pasta?! I think not. This is the way a pasta dish should be, accompanied by fresh and distinctive tastes.
I love garlic, cumin, chilli and salty tamari; when these flavours are combined you get something special. Here they coat the chickpeas and pasta while infusing the fresh veg. I’ve used broccoli, mushrooms, and spinach which work well stir fried, the quickest and easiest way to cook vegetables. These can be substituted with courgette, peppers or perhaps thin discs of carrot if you prefer.
I bought this amazing pack of pasta that is made with amaranth, quinoa and brown rice. Any pasta can be used in this recipe but I advise not using white pasta as it is really low in nutritional value. Many people feel a benefit from using gluten free versions as it doesn’t tend to leave the bloated feeling that other types can do. Have fun experimenting with different types of pasta and see what works best for you.
1/2 tin Chickpeas
1 clove Garlic
5 Sage Leaves
A large handful Spinach
1 handful Broccoli
1tbsp Coconut Oil
Firstly, bring the pasta to boil and cook according to the packet instructions. Meanwhile, heat the coconut oil in a large saucepan before adding the sliced garlic. Drain and rinse the chickpeas then add these along with the cumin and chilli flakes. Cut the broccoli florets from the stalk then add these to the pan. After about 5 minutes, add the mushrooms then after another minute or two add the spinach which will wilt into the mix quickly. In the corner of the pan heat a little extra coconut oil and fry the sage leaves until crispy then mix everything together: sage leaves, veg mix, pasta and top with tamari then stir through and add to your bowl before happily devouring the lot.