May 10, 2018
I recently came across an organic brand of chickpea pasta and as I love playing around with conventional dishes, I thought why not give it a try!
Chickpeas, also called garbanzo beans, are legumes and one of the oldest consumed crops in the world.
They help to increase satiety, boost digestion, keep blood sugar levels stable as well as increase protection against heart disease and cancer. They are a great source of fibre, iron, zinc, phosphorus, B vitamins and more.
On top of it, chickpeas are a potent package of plant-based protein containing about 15 grams of protein per cup and are an excellent choice for non-meat eaters who need to be sure to consume enough of this macronutrient.
Ratatouille Chickpea Pasta
Ingredients
- 2 Cups of organic Chickpea Pasta (available from any health store)
- 1 Medium sweet onion, finely sliced
- 1 Large red and 1 large yellow bell pepper, thinly sliced
- 1 Cup mushrooms sliced
- 1 Can diced tomatoes with basil, garlic and oregano (drained)
- 1 TBS olive oil
- 1 Clove garlic minced
- ½ Tsp freshly ground black pepper
- ¼ Cup shredded or shaved parmesan
- Fresh basil to garnish
Method
- Slice vegetables into thin slices and then roughly chop
- Heat the Olive oil in a large skillet on medium heat. Add onions and peppers and sauté for 5 minutes or until the onions are translucent and the peppers soft. Add minced garlic and mushrooms and cook for another 5 minutes
- Add drained tomatoes and black pepper. Bring to the boil and reduce heat to medium low. Cook for an additional 5-10 minutes
- In the meantime, boil some water and cook the pasta to your liking. I like mine al dente
- Add the ratatouille to the pasta and cook until heated through
- Sprinkle with parmesan cheese and fresh basil
Enjoy!
