Kidney bean, chickpea pasta
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Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
36
High
Nutrition per serving
Calories625.6 kcal (31%)
Total Fat16.9 g (24%)
Carbs97.3 g (37%)
Sugars6.5 g (7%)
Protein28.2 g (56%)
Sodium1771 mg (89%)
Fiber23.6 g (84%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Chop onion up and put in a pan with the oil and wait until onions are slightly charred
Step 2
Add in the tin of chickpeas and kidney beans and stir
Step 3
Add the splash of water enough to cover the bottom and allow to boil for 1 minute before simmering
Step 4
Once softened slightly, add tin of chopped tomatoes and add the seasoning of turmeric, thyme, black pepper and salt to taste
Step 5
Bring the pasta to a boil in a separate saucepan
Step 6
Keep stirring the pot as the pasta in the saucepan is boiling
Step 7
Once pasta has boiled, drain the pasta and stir into the other pot.
Step 8
Switch the heat off and serve!
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