Spicy Chickpea Pasta Primavera (gluten-free)

Easy and satisfying recipe for a busy day!

Try this spicy, tangy past recipe for a satisfying and easy one pot meal. Since it is high in protein, lower in carbohydrates and high in fiber it is very filling even with one cup. Its a gluten free recipe for those who have bloating with regular pasta. Ayurveda recommends adding spices to increase Agni or digestive fire so it helps with metabolism and decreases any bloating. Spices along with lemon juice gives it flavor and helps reduce the amount of salt added in cooking.

Servings per recipe: 4

Serving size: 1 cup

Bansa Chickpea pasta 1 Box 8 oz

Salsa 1 cup

Green pepper chopped 1 cup

Onions chopped 1/2 cup

Baby leaf spinach 1 cup

Shredded Mexican cheese 1/2 cup (optional if Vegan)

Water 3 cup (to immerse pasta)

Channa masala 1 tbsp

Or (1 tbsp coriander powder plus 1 tsp Garam masala)

1 tsp turmeric powder

1/2 tsp chilli powder or black pepper powder

Olive oil 1 - 2 tbsp

Cumin seeds 1 tsp

Salt to taste (about 1 tsp)

Turn sauté mode on Instant pot. Add oil to heat. When hot add cumin seeds to pop. Then add the onions, green peppers and sauté. Then add the spices one by one to mix well and roast. Then add the salsa, water, salt to taste and pasta. Make sure the pasta is immersed in the water. Cancel sauté mode and turn on pressure cooker manual mode high for 3 minutes. Then quick pressure release after 1 min. If you want it well cooked keep another 2 mins before releasing. Add the spinach and cheese and stir well. Add a few drops of lemon juice for a tangy taste, optional. Serve hot. Makes 4 servings.

Nutrition information

Servings per recipe: 4

Servings Size: 1 cup

Calories: 340 Kcals

Carbohydrates: 25 g

Protein: 17 g

Fat: 8 g

Sodium: 600 mg

Fiber: 9 g