Pasta E Ceci

Ainekset

High Protein Veganuary episode 7

Protein per serve: 30gr

INGREDIENTS (makes 3)

290-300gr Pasta of choice (I used mezzi rigatoni)

360gr cooked chickpeas (1.5 can) + their water @koro_uk

500ml vegetable stock **

4 tbsp nooch

2-3 cloves minced garlic

1 yellow onion (finely chopped)

1 tsp chilli flakes (more if you like 🔥)

Handful of baby spinach

Salt pepper to taste

you might need a touch more stock if the pasta is looking a bit dry.

Ohjeet

in a pan add a good glug of oil then add the chilli flakes, chopped onion and garlic. Cook until the onion is golden.

add the chickpeas with their water (note. You can drain and wash chickpeas if you don’t like using the water. Just add a bit more vegetable stock)

crush ⅓ of the chickpeas with a fork.

add the pasta in the same pot. Stir and start adding the stock in small increments. Keep going until the pasta is al dente (if you need more stock add more stock or water). Stir regularly.

make sure to add salt. Add the spinach, the nooch and stir well. Keep stirring until the spinach is wilted (if itìs looking a bit dry add a bit of water or stock)

serve topped with chilli flakes, vegan parmesan cheese and black pepper.

Macros x serve: Kcal 550: 92C - 4F - 30P