tomato-wheat-spaghetti-chickpeas

Tomato Wheat Spaghetti with Chickpeas

Total time: 25 minutes

Serves 4

12.9 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

224g - Pasta, Spaghetti, whole-wheat, dry

1 tb - Oil, olive

1 pc - Small, onion, minced

1 ¾ cup - Tomatoes, red, ripe, canned, packed in tomato juice, no salt added, cut into chunks

1 pc - Peppers, jalapeno, raw, seeded and diced

1 ¾ cup - Chickpeas, mature seeds, canned, drained, rinsed in tap water

1 tb - Herbs, mixed, dried

¼ cup - Cheese, mozzarella, low sodium, shredded

½ cup - Water

UTENSILS

Cooking pot, Saucepan, Colander, Chopping board, Knife

INSTRUCTIONS

1. Boil the wheat spaghetti according to the directions on the package. Drain and set aside.

2. Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until caramelized.

3. Put in the jalapeno pepper and sauté for 2 mins.

4. Toss in the tomatoes, chickpeas and mixed dried herbs. Stir and bring the mixture to a boil.

5. Add the boiled wheat spaghetti and 1/2 cup water. Stir and simmer for another 2 mins.

6. Plate in the serving plates, garnish with a tbsp of mozzarella cheese per serving.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 361g

Energy (kcal)

335

Carbs (g)

40.3

Proteins (g)

15.8

Fats (g)

9.6

Fibre (g)

12.9