Jalepeno & Chickpea Pasta

Lunch, Dinner

Serves: 1 Prep: 00:10 Cook: 00:20

INGREDIENTS
50 grams wholemeal (or gluten free) penne pasta
1/3 cup(s) chickpeas (tinned) drained & rinsed
5 slice(s) jalapeno chilli (jar)
1/4 teaspoon(s) paprika
1 pinch cumin (ground)
1 clove(s) garlic minced
1/2 teaspoon(s) olive oil (extra virgin)
1/4 cup(s) coconut milk (canned)
1 tablespoon(s) water
1 tablespoon(s) parmesan cheese
1 teaspoon(s) tapioca flour
1 tablespoon(s) coriander (fresh) leaves
salt & pepper to taste

METHOD
1. Preheat oven to 180°C.
2. Cook pasta in boiling water with a pinch of sea salt. Once cooked, drain and return to the pot.
3. Mix chickpeas, jalepenos, paprika, cumin, garlic, olive oil, salt & pepper in a bowl and mix. Place
mixture on baking paper and bake for 15-20 minutes.
4. In another small saucepan whisk together, coconut milk, water, parmesan, tapioca starch & cook
on medium, until thick.
5. Add sauce to pasta and stir through on low heat.
6. Add jalepeno & chickpea mix to the pasta.
7. Serve & garnish with coriander.

NUTRITIONALS

Energy Calories Protein Fibre Fat Saturated Fat Carbs Sugar

1729.6kj 413.2cal 15.1g 9.2g 17.9g 11.6g 42.7g 2.4g

EF NF G GF P V PE PR