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Chickpea pasta with vegetables


Here is a great way to add legumes to the menu! In addition, this recipe is gluten-free and therefore suitable for an anti-inflammatory diet. Moreover, chickpea pasta has a significantly lower glycemic load than pasta made with white flour.

Ideal for dinner

I developed this recipe following a nutrition consultation with one of my patients: a big pasta eater, but with an intestinal barrier that was not in very good shape. So I suggest a low-gluten diet during the month where we repair his intestinal barrier with supplements.

Pulses were not part of his diet at all. Remember that the PNNS recommendations recommend consuming legumes at least twice a week. By offering him this recipe, I am offering him a gentle food rebalancing: I leave him his pasta, but in another form / taste. A little skeptical at first, he was delighted with this discovery! It is obviously better to consume legumes in their natural form, in particular to preserve their high fiber content. But it's a good compromise for the therapeutic adherence of his patient ;-)


Chickpea pasta with vegetables


Ingredients : (for 2 people)


  • 120 g raw chickpea pasta

  • 1 large eggplant

  • 1 yellow bell pepper

  • 1 red pepper

  • 1 red onion

  • 1 clove of garlic

  • 2 tbsp olive oil

  • 1 brick of almond cream

  • A few leaves of fresh basil

  • 1 pinch of salt


How to make it :


1/ Chop the onion and garlic. Cut the eggplant and zucchini into cubes.


2/ Brown the garlic and onion over low heat in a pan with the olive oil. When they are translucent, add the vegetables, the almond cream and the pinch of salt. Cover and simmer +/- 20 min. Vegetables should be tender.


3/ Meanwhile, heat hot water in a saucepan and bring to a boil. Then add the pasta and cook for 6-8 min. Drain and reserve.


4/ In a deep plate, place the pasta at the bottom and add the vegetables on top. Sprinkle with chopped basil and enjoy.


To help you compose your menus, use the food pyramid.





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