Sunday’s are my day off, well they’re meant to be but with the end of the college year looming and dissertations etc to do they have become a 12 hour shift at my laptop type of day.
My brain starts to go fuzzy after 2 or 3 hours and then I am forced to get up from my work and go and cook something. Sunday’s are about brunch/lunch and more me it’s got to be filling. Also I’m in a chickpea phase at the moment. As well as fat free cooking and eating lots of resistant starches, if you haven’t heard much about them I highly recommend watching High Carb Hannah on of my favourite vegan inspirations on Youtube 🙂
This recipe was created out of necessity. I was mid study and very hungry! and it turned out to be so tasty. Plenty of vegan brain food, iron, calcium, B 12 and flavour !
This recipe serves 2
Ingredient
1 tin of chickpeas drained (240g)
1 large red bell pepper
1 red onion
2 spring onions
2 beef tomatoes
5 sun dried tomatoes (soaked)
2 heaped tbs of nutritional yeast
1 tsp of red miso ( adds a creaminess but if you don’t have it leave it out)
1/2 tsp smoked paprika
1 tsp oregano
1/2 tsp cracked black pepper
salt to taste
70g baby spinach
100g portobello mushroom sliced (or any other veg of your choice, peppers, courgette)
Water for sautéing
75-100g brown rice pasta/ any of your choice per person
To serve: 50g rocket leaves and as much or little avocado as you like
Method
Boil a large saucepan of water, add salt, and your pasta of choice, leave to simmer for 8 minutes (if using gluten free pasta avoid over stirring as this breaks down the starch and will leave you with a gloopy mess)
Throw all the ingredients into a food processor, holding back the mushrooms and spinach
Pulse to a rough consistency for a bit of bite
Heat a non stick pan on medium heat, pour in a little bit of water, add in the chickpea mix
Cook out for 7-8 minutes, until the pasta is cooked (adding more water to the pan as required to prevent sticking)
Add the mushroom and spinach to the pan , cover with a lid and allow to steam
Strain the pasta and pour back into the pan with the mix, mix well cook for further 1 minute
Season, and serve on a bed of rocket leaves with sliced avocado
