▶️ CHICKPEA PASTA RECIPE: (3 – 4 servings)
2 to three Tablespoon Olive oil
150g / 1 cup Onion – finely chopped – 1 medium measurement onion
150g / 1 cup Celery – finely chopped – 3 celery stalks
150g / 1 cup Carrot – finely chopped – 2 medium carrots
Salt to style (I’ve added a complete of 1+1/4 tsp pink Himalayan salt)
1 Tablespoon garlic – finely chopped (3 to 4 cloves of garlic)
1 Teaspoon Dried Oregano
1/4 Teaspoon Chilli flake (Non-obligatory)
2 cups / (1 Can 540 ml) Cooked chickpeas
1+1/2 cup / 350ml Strained tomatoes/Passata
4 cups / 1 Liter of Water
160g / 2 cups roughly – Pasta (mini rigatoni) or pasta of alternative
Garnish:
1/3 cup / 15g Parsley – finely chopped
Drizzle of Olive oil – 1 to 2 Tbsp
METHOD:
To a heated pan add olive oil, onion, celery, carrot, and salt (½ tsp). Fry on medium-high warmth till the onions are smooth and simply begin to caramelize. Then cut back the warmth to medium or medium-low. Add garlic, oregano, and chili flakes and proceed to fry on medium warmth for about 1 to 2 minutes or till aromatic.
Now add the cooked chickpeas, strained tomatoes/passata, and water and blend nicely. Cowl the pot and convey it to a boil. Then cut back the warmth to low and cook dinner for about quarter-hour on low warmth for the flavors to develop.
After quarter-hour, uncover the pot and enhance the warmth to medium and convey it to a delicate boil. Add the pasta and salt and cook dinner uncovered on medium warmth till the pasta is al dente.
Please word by the point the pasta is cooked many of the water will likely be gone and you may be left with a creamy sauce. If it occurred that the water cooks out sooner and the pasta continues to be not cooked, add some boiling water to it. Please DO NOT add chilly water. You possibly can modify the consistency of the sauce as per your liking whether or not you need it soupy or thick. Flip off the range. Garnish with finely chopped parsley and a drizzle of good-quality olive oil. Combine nicely.
▶️ QUINOA FRIED RICE WITH CHICKPEAS: (3 servings approx.)
1/2 cup / 95g – Quinoa (soaked for half-hour)
1/2 cup / 100g – white BASMATI Rice (soaked for half-hour)
2 cups/1 can(540ml) – Cooked chickpeas
3 tablespoons – Olive Oil
1cup / 130g – Onion (finely chopped)
1 cup / 150g – Carrot – (lower into small cubes)
1 +1/2 cup / 360ml – Vegetable Broth (low sodium)
Salt to style (I’ve added a complete of 1 teaspoon of Pink Himalayan salt)
1/4 teaspoon – Cayenne pepper (Non-obligatory)
1 tablespoon – Lemon Juice or to style
1/3 cup/ 20g – Parsley – finely chopped
METHOD:
Wash the quinoa and basmati rice totally till the water runs clear after which let it soak in water for half-hour.
To a heated pan add olive oil, onion, carrot, and 1/4 teaspoon salt, and fry on medium warmth till the onion and carrot begins to caramelize.
Add the soaked/drained quinoa, rice, and cooked chickpeas, together with vegetable broth, salt, and cayenne pepper. Convey to a fast simmer. Then cut back the warmth to the bottom level in your range and canopy and cook dinner for about 20 minutes. As soon as cooked flip off the warmth and uncover. Add the lemon juice, and parsley and blend very gently, Cowl and let it sit for five minutes earlier than serving (for flavors to mix).
▶️ SPINACH BROWN RICE WITH CHICKPEAS RECIPE: (3 to 4 servings)
1 cup / 200g Brown rice – medium grain (if you’re utilizing lengthy grain brown rice, modify the cooking time accordingly, because it cooks sooner than the medium grain rice)
2 to three Tablespoon Olive Oil
1+ 1/2 cup / 200g Onion – one medium measurement onion
2 Tablespoon Garlic – 5 to six Garlic approx.
1+1/2 cup / 350ml Strained tomatoes/Passata
300g / 8 to 9 cups approx. – Recent Spinach – chopped
4 cups / 1 Liter of Water
1/4 Teaspoon Chilli flake (Non-obligatory)
2 cups / 1 Can (540 ml) Cooked chickpeas
3/4 cup / 20g Recent Dill (For those who like delicate dill taste add 1/2 cup)
Salt to style (I’ve added a complete of 1+1/4 teaspoon pink Himalayan salt)
Garnish:
1/3 cup / 15g Parsley – finely chopped (Non-obligatory)
Lemon juice to style (I’ve added 1 tablespoon of lemon juice)
Black pepper to style (I’ve added 1/2 teaspoon black pepper)
Drizzle of Olive oil – 1 to 2 Tbsp
METHOD:
Wash totally and soak 1 cup of brown rice for 1 hour.
Warmth a deep cooking pot. Add olive oil, onion, and 1/4 teaspoon salt. Fry the onion on medium-high warmth till it simply begins to caramelize, whereas stirring continuously.
Then cut back the warmth to medium-low. Add the finely chopped garlic, and chili flakes and proceed to fry for an additional 1 to 2 minutes or till aromatic, whereas stirring continuously.
Now add the strained tomatoes, and spinach and blend nicely. Switch the soaked/strained rice, cooked chickpeas, salt, water, and contemporary dill to the pot and convey it to a vigorous boil. Then cut back the warmth to low and cook dinner for about 25 to half-hour or till the rice is cooked however nonetheless barely agency. (We do not need mushy rice).
Uncover and switch the warmth to medium-high and cook dinner for an additional 1 to 2 minutes. Flip off the warmth and garnish with Parsley, lemon juice, and a great high quality olive oil.
#vegan #recipes #meals
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