Friday, October 9, 2015

Vegan Macaroni with Chickpeas and Kale

This is too easy. I'm always looking for quick things that I can make to bring to work for lunch. This is something I whipped up this morning using left-over pasta. The measurements don't have to be exact, just put whatever you want in the pot.

If you're not vegan, you can use regular parmesan on top. Other leafy greens would probably work just as well in this recipe, but kale is my favourite. No matter what you use, be sure to rinse it well. Leafy greens are dirty. You could also add olives or chopped tomatoes to make this dish even more exciting.

Vegan Macaroni with Chickpeas and Kale
Makes 1 serving

1 tablespoon avocado oil
¼ cup sliced onion
1 clove garlic, minced
4 cups chopped kale
½ teaspoon black pepper
¼ teaspoon Himalayan salt
2 tablespoons fresh lemon juice
2/3 cup cooked pasta (I used brown rice elbows)
1/3 cup chickpeas (cooked or canned, no need to rinse)
1 teaspoon extra virgin olive oil
Nutritional yeast or vegan parmesan (optional)

Over medium heat, cook your onion in the avocado oil until it turns golden. It will take a few minutes, be sure to stir regularly so the onion doesn't burn.

Stir in the garlic and cook for just a minute. Mix in your kale stirring regularly so it doesn't stick to the pot and burn. Mine still had a bit of water on it from washing which helped it not stick to the pot. Cook this until the kale is wilted to your liking.

Stir in the pepper, salt and lemon juice. Add the pasta and chickpeas and cook until heated through (only for a minute).

Toss with olive oil and nutritional yeast or parm before serving.

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