“Explore Cuisine products are all vegan, gluten-free, non-GMO and made from organic ingredients. Loaded with protein, iron, and fiber, these pastas are the perfect alternative to other glutinous pastas. Feel great knowing that you are serving a meal made from organic chickpeas, beans, and lentils!”
I love chickpea in any form. And now chickpea fusilli is a healthy and delicious choice for dinner time. While only containing four organic, whole food ingredients. This pasta contains 11g of protein and nearly 20% of your daily fiber requirement per serving. With a soft and supple texture and a delicious yet mild taste. It truly is a little slice of chickpea heaven.
My husband and I are changing how and what we eat. While trying to change out “bad” food with healthier and more organic foods. And let me tell you this is a perfect switch for my husband. Pasta is his biggest weakness and now I can fix him spaghetti more often. Let me share one of my favorite recipes ( and his ) with you. If you try this recipe or create one of your very own. Please come back and share with us. We love to share our ideas with you and want to hear all of your ideas.
Black Bean Spaghetti with Lightly Steamed Vegetables and Peanut Sauce
7 oz Black Bean Spaghetti cooked and drained
9 oz fresh baby broccoli florets
2 large carrots sliced into julianne strips
1 small red chilli pepper finely chopped
2 tsp plain sesame seeds
2 tsp toasted sesame seeds
1/4 tsp coarse sea salt
PEANUT BUTTER SAUCE
2 tbsp peanut butter
2 tbsp honey
1 tsp grated fresh ginger
2 oz water
Mix together all of the sauce ingredients in a saucepan and bring to a gentle simmer stirring constantly for about 2 minutes. Lightly steam the broccoli and carrot. In a separate saucepan blanch the red chili pepper for 30 seconds. Toss the cooked spaghetti with the sauce. Fold in the carrots and broccoli florets. Add the red chili pepper according to taste. Sprinkle with both types of sesame seeds. Serve immediately.