For the last couple of years, our family has been trying to increase the fiber intake not only by having more veggies and fruit, but also by buying high-fiber breads, pasta and flour.
This recipes calls for whole wheat spaghetti (or any other whole wheat pasta) and lots of chickpeas
Ingredients:
Whole wheat pasta, boiled
Buffalo wing sauce (to taste)
3-4 stalks of celery, cut thinly
2 cans (15 oz) of chickpeas (drained and mashed)
one sweet onion, peeled, sliced thinly
one red (or any other color) pepper, sliced thinly
3-5 garlic cloves, pressed
3 Tbsp olive oil
Preparation:
Boil the pasta according to the package directions. I usually prepare industrial amounts and freeze in batches. For this recipe, I thawed one of these endless pasta portions.
Heat the oil in a pan and add onion and pepper; mix occasionally, and keep under cover to soften and preserve the liquid. When the veggies are soft, add the garlic. Mix and cook with the garlic for a minute. Mix the veggies with the pasta.
Next, prepare the chickpeas: mix the mashed beans with the chopped celery and add Buffalo wing sauce to taste. To serve, scoop some pasta and some chickpeas on the plate, or mix together. The result is delightfully spicy!
