▶️ CHICKPEA PASTA RECIPE: (3 - 4 servings)

2 to 3 Tablespoon Olive oil
150g / 1 cup Onion - finely chopped - 1 medium size onion
150g / 1 cup Celery - finely chopped - 3 celery stalks
150g / 1 cup Carrot - finely chopped - 2 medium carrots
Salt to taste (I have added a total 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 (Optional)
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 approximately - Pasta (mini rigatoni) or pasta of choice

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 heat until the onions are soft and just start to caramelize. Then reduce the heat to medium or medium-low. Add garlic, oregano, and chili flakes and continue to fry on medium heat for about 1 to 2 minutes or until fragrant.

Now add the cooked chickpeas, strained tomatoes/passata, and water and mix well. Cover the pot and bring it to a boil. Then reduce the heat to low and cook for about 15 minutes on low heat for the flavors to develop.

After 15 minutes, uncover the pot and increase the heat to medium and bring it to a gentle boil. Add the pasta and salt and cook uncovered on medium heat until the pasta is al dente.

Please note by the time the pasta is cooked most of the water will be gone and you will be left with a creamy sauce. If it happened that the water cooks out faster and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water. You can adjust the consistency of the sauce as per your liking whether you want it soupy or thick. Turn off the stove. Garnish with finely chopped parsley and a drizzle of good-quality olive oil. Mix well.


▶️ QUINOA FRIED RICE WITH CHICKPEAS: (3 servings approx.)

1/2 cup / 95g - Quinoa (soaked for 30 minutes)
1/2 cup / 100g - white BASMATI Rice (soaked for 30 minutes)
2 cups/1 can(540ml) - Cooked chickpeas
3 tablespoons - Olive Oil
1cup / 130g - Onion (finely chopped)
1 cup / 150g - Carrot - (cut into small cubes)
1 +1/2 cup / 360ml - Vegetable Broth (low sodium)
Salt to taste (I have added a total of 1 teaspoon of Pink Himalayan salt)
1/4 teaspoon - Cayenne pepper (Optional)
1 tablespoon - Lemon Juice or to taste
1/3 cup/ 20g - Parsley - finely chopped

METHOD:

Wash the quinoa and basmati rice thoroughly until the water runs clear and then let it soak in water for 30 minutes.

To a heated pan add olive oil, onion, carrot, and 1/4 teaspoon salt, and fry on medium heat until the onion and carrot starts to caramelize.

Add the soaked/drained quinoa, rice, and cooked chickpeas, along with vegetable broth, salt, and cayenne pepper. Bring to a rapid simmer. Then reduce the heat to the lowest point in your stove and cover and cook for about 20 minutes. Once cooked turn off the heat and uncover. Add the lemon juice, and parsley and mix very gently, Cover and let it sit for 5 minutes before serving (for flavors to blend).


▶️ SPINACH BROWN RICE WITH CHICKPEAS RECIPE: (3 to 4 servings)

1 cup / 200g Brown rice - medium grain (if you are using long grain brown rice, adjust the cooking time accordingly, as it cooks faster than the medium grain rice)
2 to 3 Tablespoon Olive Oil
1+ 1/2 cup / 200g Onion - one medium size onion
2 Tablespoon Garlic - 5 to 6 Garlic approx.
1+1/2 cup / 350ml Strained tomatoes/Passata
300g / 8 to 9 cups approx. - Fresh Spinach - chopped
4 cups / 1 Liter of Water
1/4 Teaspoon Chilli flake (Optional)
2 cups / 1 Can (540 ml) Cooked chickpeas
3/4 cup / 20g Fresh Dill (If you like mild dill flavor add 1/2 cup)
Salt to taste (I have added a total of 1+1/4 teaspoon pink Himalayan salt)

Garnish:
1/3 cup / 15g Parsley - finely chopped (Optional)
Lemon juice to taste (I have added 1 tablespoon of lemon juice)
Black pepper to taste (I have added 1/2 teaspoon black pepper)
Drizzle of Olive oil - 1 to 2 Tbsp

METHOD:

Wash thoroughly and soak 1 cup of brown rice for 1 hour.

Heat a deep cooking pot. Add olive oil, onion, and 1/4 teaspoon salt. Fry the onion on medium-high heat until it just starts to caramelize, while stirring frequently.

Then reduce the heat to medium-low. Add the finely chopped garlic, and chili flakes and continue to fry for another 1 to 2 minutes or until fragrant, while stirring frequently.

Now add the strained tomatoes, and spinach and mix well. Transfer the soaked/strained rice, cooked chickpeas, salt, water, and fresh dill to the pot and bring it to a vigorous boil. Then reduce the heat to low and cook for about 25 to 30 minutes or until the rice is cooked but still slightly firm. (We don't want mushy rice).

Uncover and turn the heat to medium-high and cook for another 1 to 2 minutes. Turn off the heat and garnish with Parsley, lemon juice, and a good quality olive oil.

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