Chickpea Pasta with Veggie-Packed Tomato Sauce

Written by Maria Praeg

There is a lot happening in the world at present and with it, perhaps the opportunity to listen, learn and continue expanding our perspectives. More importantly it is a time to take care of ourselves, and each other, as we are faced with so much change. This will look different for everyone and no day will be the same. Some days it might mean taking a break from social media, or a break from consuming the information that is continuously coming in through media channels. Spending more time in nature, having a call with a loved one, unwinding in a yoga class, or meditating and journaling.

Personally, I highly recommend doing a mixture of all the above, every day if possible, so that you keep filling your tank in one way or another. I believe that in times of stress and trauma, managing your energy outputs and inputs carefully is the key to staying balanced.

This means paying close attention to your energy levels.

Notice what is draining your energy or making you feel tired? What fulfils, nourishes and gives you energy? What is filling your emotional/physical/mental tank right now? Whatever it is, make sure that you are prioritising it. Do it so that you are able to show up with more presence, as the fullest, strongest, most awake, alive and vital version of yourself.You need to fill your tank, nothing can run on empty.

This recipe is an invitation to slow down, soften and come back home to yourself.  To take time this evening or over the weekend to put away social media, to move out of the role of consuming information and bombarding the senses. Take yourself into the kitchen, put your apron on and get cooking a deliciously soul-soothing meal. Then, when it is cooked, sit yourself (and your loved ones) down, light some candles, play some calming, joyous music (I recommend Ella Fitzgerald, Louis Armstrong or Frank Sinatra) and treat yourself to a loving meal. 

This meal is really delicious. It is really calming to the nervous system, it is comforting, but it is still nutrient-dense and hearty. Not to mention packed with delicious plant-based proteins! 

Not only is Happy Earth People’s pasta made using legumes, which are warming and nourishing. But the use of eggplant, tomato, chili and beans in the sauce also make this perfect for the winter months when we need to warm up from the inside. Served hot, and enjoy!

Chickpea Pasta with veggie-packed tomato sauce

Serves 4-6

Time: 35 minutes

Ingredients:

• 1 packet of Happy Earth People Chickpea Pasta
• 1 large white onion 
• 4 garlic cloves 
• 1 tin tomato, I used a chopped onion & tomato mix 
• 2 small tins (70g each) of tomato paste
• 2 large carrots, grated
• 1 medium eggplant, diced into small cubes (about 1.5 cups in total after being chopped)
• 1 cup of chopped mushrooms
• 1/2 cup of mixed beans (I used a mix of Borlotti & Red Kidney Beans)
• 1 cup of chopped green beans 
• 3 cups of raw baby spinach 
• 1/2 cup of pitted black olives 
• 1 tablespoon of honey or sugar 
• 1 tablespoon of olive oil 
• 1 tablespoon fresh rosemary or 1 heaped teaspoon of dried 
• 1/2 tsp chili flakes
• 1/2-1 tsp ground cumin 
• To serve (optional): vegan Violife Parmesan, avocado & extra fresh greens 

Method:

1. In a pot, place your olive oil. Bring it to heat & then add in the onion. Sautee until translucent & then add in the garlic, chili flakes & cumin. You might need to add a bit of water to deglaze the pan and prevent onion mix from burning. After about 2 minutes, add in the grated carrot, rosemary & tomato paste. Mix well. 
2. Add in the tinned tomato & using that same tin, add water to fill it half way up. Slosh it around so that you catch any remaining tomato bits in the tin & add to the pot. Add your sugar/honey if you are using some. 
3. Now add in the chopped eggplant, the beans, the mushrooms and olives and let it cook away for a good twenty minutes. It should reduce & get nice and thick & “stew-y” looking. Once ready, take off the heat, add in the chopped green beans & baby spinach, stir & cover with a lid. 
4. Let it sit covered and the steam will cook the beans & spinach. While it is sitting, cook the chickpea pasta for 6-7 minutes in boiling water (according to the packet instructions) and then combine the pasta sauce with the pasta & distribute between bowls. 
5. Top with freshly grated parmesan or vegan option & some fresh herb of choice and a side of avocado!
6. TUCK IN & ENJOY! 

Note: this is a really delicious recipe that you don’t need to reserve only for pasta! I make a big batch of this on the weekend and keep it in a jar in the fridge and use it in a variety of different dishes & ways: like additing onto sandwiches, making a lasagne, adding to buddha bowls, adding to wraps and such. It can turn any bland meal into something really flavorful, really quick. 

 

 

About the author:

Hello I’m Maria,

I started my blog The Healing Root as a medium dedicated to delving deeper into exploring the many facets of health, wellbeing and nutrition. Creating recipes that explore the connection between the mind and body, as well the energetic and healing qualities of food, yoga and Ayurveda.

I believe that when we fill our own tanks with mindful presence and attentive love, we are enabled to extend that outwards to all of those around us and bring an immense amount of growth and healing to the world.

It starts by going within.

For more deliciously mindful recipes like this one visit The Healing Root and follow Maria on Instagram.