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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



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



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



Author Matt

I started YogaHub out of a room at the back of someone else's house back in 2012 with nothing more than an idea. I'd been teaching Yoga since 2008 and had no intention of opening a Yoga Studio. I think, like everything I've done, I just decided one day I was going to give it a try. And try I did and if you're reading this I guess I'm still trying.

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