Gluten-free Chickpea Fusilli with Coconut, Turmeric & Chickpeas
Ingredients
- 1 packet Organic Local Kale
- 6 cloves of Organic Morado Garlic, finely sliced
- 1 large Organic Brown Onion, finely chopped
- 2” grated Organic Ginger
- 30 g ‘Simply Natural’ Spanish Organic Extra-virgin Cold-pressed Olive Oil
- 1 tablespoon ‘Simply Natural’ Turmeric Powder
- ½ tablespoon ‘Simply Natural’ Curry Powder
- 1 cup Cooked ‘Simply Natural’ Organic Garbanzos
- 250 ml Organic Chickpea Stock
- 500g ‘Simply Natural’ Gluten-free Chickpea Fusilli
- A pinch of ‘Simply Natural’ French Sea Salt
- A sprinkling of ‘Simply Natural’ Red Chili Flakes
Credits: Ceri, Zenxin master chef
Methods
- Wash a de-rib the kale, tearing into bite-size pieces and set aside.
- Peel and slice the garlic and onions, peel and grate the ginger.
- Stir-fry these with olive oil until fragrant, then add the spices and combine well.
- Add in the cooked chickpeas, kale and stock and continue to cook until tender.
- Lastly add in the coconut milk and allow everything to infuse together.
- Taste and adjust seasoning.
- Cook the fusili in boiling water, 8-10 minutes.
- Drain the pasta and portion into bowls, topping with the chickpea mixture.
- Garnish with a little more coconut milk and fresh herbs and enjoy!
