Tomato Pasta with Black Chickpeas
Ingredients
- 150g pasta of choice
- 1 medium onion, chopped
- 150g mushrooms, chopped
- 1/2 can chopped tomatoes
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tbsp apple cider vinegar
- 1 tbsp tamari
- 1/2 tsp garlic salt
- 1 can black chickpeas, drained and rinsed
- 2 cups kale, de-stemmed and chopped
- Pecan nuts, to serve
Preparation
Cook the pasta according to instructions on packaging.
Add the onion and the mushrooms to a non-stick frying pan and cook for around 5 minutes, until they soften.
Add the chopped tomatoes, cumin, smoked paprika, apple cider vinegar, tamari and garlic salt, and cook for a further 5 minutes over a medium heat, stirring frequently.
Stir in the black chickpeas and kale at the last minute, cooking until the kale wilts.
Serve with crushed pecan nuts.
