Tonight I whipped up this for dinner, as I have been having a love affair with chickpeas for the past week and wanted to use up the kale I had brought at the market.
I love all things lemon, so I added an entire lemon to the sauce to give it that tangy-lemon-awesomeness that I love.
This recipe is full of protein and iron and other minerals and nutrients and is so simple to make.
Hope you enjoy it! xx
300g Organic Gluten Free Brown Rice Pasta
1 can crushed tomatoes
1 can chickpeas (drained and rinsed)
1 Brown Onion (chopped)
2 Cloves Garlic (crushed)
1 heaped tsp Paprika
Himilayan Sea Salt and Cracked Black Pepper – Season to your own taste
Juice of 1 Lemon
1 large handful Kale (rinsed and finely sliced – stalks removed)
1 handful fresh Parsley (rinsed and roughly chopped)
1 Tbsp Filtered Water
In a medium frying pan add filtered water, crushed garlic and onion and saute until garlic and onion have softened.
Add chickpeas, crushed tomatoes, paprika and lemon juice, turn up the heat briefly until bubbling then turn down to low and simmer for around 15- 20minutes.
Add sliced kale and cover until kale has softened.
Prepare pasta as per package instructions.
Once pasta has cooked, drain and stir combine with sauce.