Chickpeas & Edamame Spaghetti

Now I know a lot of my Recipes page is taken up with my healthy sweet bakes but I have promised to start sharing more of my lunch and dinner recipes so that is what I am doing- you can find all these on my recipes page! I have recently been trying out different pasta dishes because we all need carbs for energy and you can get so creative with pastas! Today I am sharing an edamame spaghetti which is amazingly high in protein and tastes so satisfying. I have paired it with lots of veggies and my famous chickpea recipe that I will document here along with some awesome health benefits…

Health benefits of chickpeas

  • Chickpeas are high in fibre and are good for your digestive health.
  • They help at controlling blood sugar levels. Chickpeas are known as what is referred to as ‘complex carbohydrates’ which are slowly released and digested by the body in a way that it does not cause ‘spikes’ in our blood sugar. These spikes are what lead to sugar cravings.
  • Chickpeas provide great nutritional value (particularly for those who have chosen a vegan or vegetarian lifestyle), boasting high levels of B vitamins, zinc, phosphorus, iron and folate. Folate is essential for the body effectively producing new cells that play a role in copying and synthesising DNA.
  • It is important for vegans and vegetarians to be mindful of adding enough protein to their diet, as cutting out animal products could lead to a lack of protein in the diet. Chickpeas are a great plant based protein option.

Ingredients

  • 50g uncooked Liberto edamame spaghetti
  • 3/4 of a cup of chickpeas
  • 2 tablespoons of olive oil
  • 1 teaspoon of paprika
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of cumin
  • A pinch of salt
  • A sprinkle of black pepper
  • 1/4 of cup of green peas
  • 1/2 a cup of broccoli
  • 1 medium carrot

Note: I usually cook more chickpeas than needed as I save them to snack on the next day!

Method

  • Drain the chickpeas from water and dry with a clean tea towel or a piece of kitchen roll.
  • Put the chickpeas in a bowl, and add 1 tablespoon of olive oil as well as the paprika, cumin, cayenne pepper, salt and black pepper, and use a spoon or your hand to cover the chickpeas with the spices.
  • Heat a non-stick pan over a medium-high heat and add 1 tablespoon of olive oil to the pan. Add the bowl of season chickpeas, stirring them with a wooden spoon over so often so they do not burn.
  • Prepare your vegetables, cutting your broccoli into florets and dicing your carrot.
  • Boil your spaghetti and your veg separately. The edamame spaghetti will only need boiling for 3 minutes- the veg a little long depending on how boiled you like it.
  • Drain the spaghetti and the vegetables. (Remember to keep turning the chickpeas).
  • The chickpeas will take around 15 minutes to become a golden brown colour.
  • Remove them from the pan and serve with the spaghetti and vegetables in a bowl.
  • You may want to add sauce to your dish this is optional!

Enjoy! x

Chickpeas & edamame spaghetti

Now I know a lot of my Recipes page is taken up with my healthy sweet bakes but I have promised to start sharing more of my lunch and dinner recipes so that is what I am doing- you can find all these on my recipes page! I have recently been trying out different pasta dishes because we all need carbs for energy and you can get so creative with pastas! Today I am sharing an edamame spaghetti which is amazingly high in protein and tastes so satisfying. I have paired it with lots of veggies and my famous chickpea recipe that I will document here along with some awesome health benefits…

Health benefits of chickpeas

  • Chickpeas are high in fibre and are good for your digestive health.
  • They help at controlling blood sugar levels. Chickpeas are known as what is referred to as ‘complex carbohydrates’ which are slowly released and digested by the body in a way that it does not cause ‘spikes’ in our blood sugar. These spikes are what lead to sugar cravings.
  • Chickpeas provide great nutritional value (particularly for those who have chosen a vegan or vegetarian lifestyle), boasting high levels of B vitamins, zinc, phosphorus, iron and folate. Folate is essential for the body effectively producing new cells that play a role in copying and synthesising DNA.
  • It is important for vegans and vegetarians to be mindful of adding enough protein to their diet, as cutting out animal products could lead to a lack of protein in the diet. Chickpeas are a great plant based protein option.

Ingredients

  • 50g uncooked Liberto edamame spaghetti
  • 3/4 of a cup of chickpeas
  • 2 tablespoons of olive oil
  • 1 teaspoon of paprika
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of cumin
  • A pinch of salt
  • A sprinkle of black pepper
  • 1/4 of cup of green peas
  • 1/2 a cup of broccoli
  • 1 medium carrot

Note: I usually cook more chickpeas than needed as I save them to snack on the next day!

Method

  • Drain the chickpeas from water and dry with a clean tea towel or a piece of kitchen roll.
  • Put the chickpeas in a bowl, and add 1 tablespoon of olive oil as well as the paprika, cumin, cayenne pepper, salt and black pepper, and use a spoon or your hand to cover the chickpeas with the spices.
  • Heat a non-stick pan over a medium-high heat and add 1 tablespoon of olive oil to the pan. Add the bowl of season chickpeas, stirring them with a wooden spoon over so often so they do not burn.
  • Prepare your vegetables, cutting your broccoli into florets and dicing your carrot.
  • Boil your spaghetti and your veg separately. The edamame spaghetti will only need boiling for 3 minutes- the veg a little long depending on how boiled you like it.
  • Drain the spaghetti and the vegetables. (Remember to keep turning the chickpeas).
  • The chickpeas will take around 15 minutes to become a golden brown colour.
  • Remove them from the pan and serve with the spaghetti and vegetables in a bowl.
  • You may want to add sauce to your dish this is optional!

Enjoy! x

Harissa Halloumi with Pomegranate Tabbouleh

 

Hey guys! I mentioned in a few posts back that I wanted to start sharing some more savoury (lunch and dinner) recipes with you all in addition to all my healthy bakes… so here we are! I am always looking for recipe inspiration and I have recently started experimenting with HelloFresh and their Flavour Generator which is available through their website. Now I can be quite fussy with my dinners as I don’t eat meat however, I do eat fish and I am not fussy when it comes to veggie foods so I found it helpful to adapt some of their ideas…

So how do you use the recipe Flavour Generator…? EASY! Firstly, decide what type of meal you fancy- this can be: British, Mexican, Italian, Indian or Middle Eastern Food and then choose what your taste buds are telling you to! The Flavour Generator offers anything from: spicy, sweet, herby or tangy and generates a recipe based on your decision. So like I said I can be quite fussy so I often change a chicken fillet to a cod fillet or meat sausages for veggies sausages and sometimes you end up with a veggie recipe anyway! But the recipe that was generated for me today really didn’t need adapting too much at all!

Today I am going to share with you: Harissa Halloumi with Pomegranate Tabbouleh

This recipe is a well balanced meal made up of complex carbs, protein, healthy fats, veg and spices- all of which are essential to our wellbeing.

Below is the list of original ingredients- the only thing I didn’t use it the yoghurt and I also added some black beans and steamed broccoli- but this was personal preference! This recipe will serve 2 people…

Screen Shot 2017-07-26 at 09.56.51

Method

  • Bring a pot of water to the boil (amount specified in the ingredient list) and grate a little of the lemon zest. Pour the bulgur wheat into the boiling water and add your lemon zest and a pinch of salt. Place a lid on the pot and rest off the heat for 25 mins, or until the water has completely soaked into your wheat.
  • Peel and finely chop the onion and roughly chop the parsley. Cut the tomato in half, squeeze out and discard the liquid centre and roughly chop the remaining flesh.
  • Mix the yoghurt with a dash of lemon juice and a pinch of salt and pepper.Once your bulgur wheat is ready, add a splash of olive oil, a squeeze of lemon juice, your onion, tomato, two-thirds of your parsley and mix together. This is your tabbouleh.
  • Slice the halloumi widthways into ½cm slices.
  • Coat your halloumi with the harissa spice mix. Heat a frying pan on mediumhigh heat with a splash of olive oil. Once hot, add your halloumi and cook until just golden on each side. Tip: Don’t overcook the halloumi, it’s much better when it’s golden but slightly squidgy!
  • Serve your halloumi with your tabbouleh and sprinkle the pomegranate seeds over the top with your remaining parsley. Drizzle with your yoghurt dressing and fill your boots!
For more recipe ideas head over the Flavour Generator  !

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