The Chick Pea Sauce
- ⅓ cup Chick peas cooked
- ¼ cup Coconut milk
- 2 tsp Coconut oil
- ¼ cup Parsley or Celery
- 1 medium Onion
- 4 cloves Garlic diced
- ½ teaspoon White pepper
- ½ tsp Yeast flakes Optional
- 1 tsp Salt
- Pepper as desired
- Water as needed
The Pasta
- 1 cups Pasta cooked to al dente
- 2 cups String beans trimmed, 1 inch pieces (steamed)
- ⅓ cup Irish Potato cubed and cooked
Cook pasta as per the directions on pack and set aside with the exception that is adding salt is in the directions, do not add sodium. Set aside.
Heat coconut oil in a large sauce pan over medium heat. Add garlic and onion and stir to incorporate to release the flavours of the seasonings.
Add sauteed seasonings, cooked chick peas, parsley, chilli pepper, yeast flakes (if used), salt and coconut milk to the blender and blend until smooth, adding water as necessary.
On low heat, transfer chickpea sauce to a large pot and stir in cooked string beans and potato. Once fully incorporated, fold in pasta and then serve with steamed or raw vegetables.
Calories: 381kcal | Carbohydrates: 64g | Protein: 14g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 797mg | Potassium: 708mg | Fiber: 9g | Sugar: 8g | Vitamin A: 944IU | Vitamin C: 26mg | Calcium: 91mg | Folate: 177µg | Iron: 4mg | Phosphorus: 250mg | Zinc: 2mg