CHICKPEAS GNOCCHI

CHICKPEAS GNOCCHI High Protein Veganuary episode 13 Protein per serve: 26.5gr INGREDIENTS (makes 2 serving) FRESH PASTA POCKETS 1 can chickpeas (ca. 250gr) 50 gr all purpose flour 1tbsp nooch 2 tbsp quality olive oil salt , pepper, onion powder TOMATO SAUCE 1 carrot 1 celery stick 1 small red onion 2-3 garlic cloves Oil, salt, pepper Fresh rosemary sprig, sage sprig(optional) 1/2 bottle of tomato puree passata (can sub for tinned tomatoes) Vegetable stock to taste 3-4 tbsp nooch METHOD Pasta -Add chickpeas, oil, salt and pepper to a food processor. Blend until evenly mashed. -Transfer everything to a bowl then gradually incorporate the flour and the nooch into the chickpeas, using your hands to gently knead the dough. You might need to add some more flour at this stage. Be cautious not to overwork the dough; stop when it comes together and is no longer sticky. -Divide the dough into smaller sections. Roll each section into a long, rope-like shape, about 1/2 inch in diameter. -Cut the ropes into bite-sized pieces, about 1 inch long. -Bring a large pot of salted water to a boil. Drop the pockets into the boiling water and cook until they float to the surface. This usually takes about 2-3 minutes. (wait to perform this step until your sauce is ready) Sauce -Add peeled carrot, celery, garlic and onion to a food processor and blitz blend until finely chopped. -Heat up a good glug of oil on a non-stick pan then add the vegetable base. Cook for a couple of minutes then add the herb sprigs and let the flavours infuse for 2 minutes. Remove them and add the canned tomatoes/ tomato passata. Add a bit of stock (just a splash should be enough) -Add salt and pepper, fresh basil and let cook for 10 minutes. Simmer regularly . -The last touch is adding the nooch. In the same pan where you cooked the sauce add the cooked pockets, simmer for a couple of minutes and serve hot with vegan parmesan. Macros x serve: 437Kcal | 44.5C- 13.5 - P26.5

Great

% Daily Values based on a 2,000 calorie diet