An unusual combination of three ingredients that provides health and a rich taste.
Wholewheat pasta offers excellent nutritional values, especially when combined with avocado’s creamy richness and toasted chickpeas as crunch. The fresh and lively flavors combination suits well the vegan taste for lunch or a light dinner option. I tried this recipe for lunch, and I thought of sharing it with you.
{Image attribution via Spry Living a resourceful health and wellness site worth checking out}
Ingredients for 4
One pound package of wholewheat spaghetti or fettuccine
Two medium-size avocados, about 12 ounces of pulp once cleaned.
Two tablespoons of lime juice
Two tablespoons of olive oil
Minced chives to a preference for garnish
A pinch of marine salt
Ingredients for the crunchy chickpeas
1-1/2 cups of boiled chickpeas
Four tablespoons of all-purpose flour
One tablespoon of olive oil
Salt and pink pepper, to taste
Zest of one medium lime
Procedure
Begin by placing the chickpeas in a medium-size bowl with olive oil and dust with flour.
Combine well, and bake on a tray lined with parchment paper for 25 minutes, with the oven registered at 325F. Shut off the oven, but keep the chickpeas inside for better browning and crunchiness for 20 minutes.
Once ready, allow cooling and coarsely grind in a food processor. Adjust the chickpeas’ flavor to your liking with salt, pink or black peppercorn, and lime zest. The mix of avocado and lime provides an exotic and refreshing taste.
Bring a large pot of water to a boil. Add sufficient salt to the water. Cook the whole wheat pasta for about 12 minutes until the al dente stage or firm to the bite.
Remove the pulp from the avocado with a teaspoon. Puree the pulp in a food processor with lime juice, olive oil, and a pinch of salt until you obtain a smooth and homogeneous mixture. If too thick, add 4 to 5 tablespoons of water to the mix. Pour the avocado cream into a large serving bowl.
Drain the spaghetti, reserve 1/4 of pasta water, and set aside. Pour the pasta into the serving bowl with the avocado cream and the crunchy chickpeas. Toss and combine well, and dilute the avocado and chickpea sauce with some reserved pasta water if necessary.
Chick Peas Image attribution via the Oui Chef network another well-executed and informative site worth checking out.
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More on avocado
The popularity of avocado is down to its rich, creamy texture and mild flavor. The avocado, or Persea Americana, is a fruit that belongs to the family of Lauraceae, a group that also includes members such as cinnamon and laurel. There are dozens of varieties of avocado, ranging in size, color, and texture. All are native to tropical climates, and when harvested, the flesh softens to a buttery texture that has become extremely popular in everything from dips to desserts. Avocados are an excellent source of monounsaturated fat and vitamin E and are a good source of folate. They also supply more soluble fiber than other fruit and contain several valuable minerals, including iron, copper, and potassium. (BBC Good Food)
More on chickpeas
Chickpeas, also known as garbanzo beans, are part of the legume family. While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years: their nutty taste and grainy texture pairs well with several other foods and ingredients. As a rich source of vitamins, minerals, and fiber, chickpeas may offer various health benefits, such as improving digestion, aiding weight management, and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets. (Healthline)
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