If you love pasta, you’re guaranteed to love our healthy Chickpea Turmeric Pasta with Broccoli. The special thing about this recipe is the roasted chickpeas. They provide protein, texture, and a brilliant roasted flavor.
The contained turmeric makes this pasta dish a real superfood. Turmeric belongs to the ginger family and can grow up to over a meter high. The root, which grows in the tropical regions of Asia, tastes mildly spicy with a slightly earthy-bitter note. Dried and powdered, turmeric powder also gives curry its characteristic color. Turmeric is an ancient medicinal plant that contains many health-promoting and anti-inflammatory agents. The curcumin contained in it is said to have analgesic, antibacterial, anti-inflammatory, antioxidant and digestive effects. Therefore, the golden tuber is known in Asia as the “spice of life”.
We use only whole wheat pasta in our dishes. They contain much more nutrients and fibre than the conventional white flour varieties and are more filling because the whole grain is used.
Ingredients for Chickpea Turmeric Pasta with Broccoli
- 400 g whole wheat spelt penne
- 350 g chickpeas, cooked
- 300 g broccoli
- 3 spring onions
- 1 clove of garlic
- 200 ml coconut milk
- 50 g cashew nuts
- ½ tsp Mugi Miso
- 2 tsp turmeric
- 1 squeeze of lemon juice
- Sea salt and pepper
Preparation of the Chickpea Turmeric Pasta with Broccoli
Preheat the oven to 180 degrees fan and line a baking tray with baking paper. Rinse the chickpeas well and mix well in a bowl with some coconut oil and 1 tsp turmeric. Then spread the chickpeas on the prepared baking sheet and roast in the oven for 20 minutes until golden brown.
In the meantime, fill a large saucepan with water and cook the pasta ‘al dente’ according to the instructions on the packet.
Wash the broccoli thoroughly and divide it into small florets. Cook the broccoli for 5 minutes.
Put the cashews in a bowl of hot water and let it sit for 5 minutes.
In the meantime, chop the spring onions and garlic into small cubes and sauté everything in a pan with coconut oil.
Put 200 ml coconut milk, ½ tsp Mugi Miso, 1 tsp turmeric, the drained cashews, the sauteed onion-garlic mixture and 1 squeeze lemon juice into a blender and blend until you have a smooth, creamy sauce. Season the sauce with pepper and sea salt. Season the sauce with pepper and sea salt.
Mix the sauce into the pasta once it is cooked. Finally, fold in the cooked broccoli and roasted chickpeas. You can garnish your finished dish with fresh spring onions.
Instead of broccoli you can also use cooked peas, spinach or carrots. Most pasta dishes are best eaten immediately after preparation. However, if you have leftovers, you can store them in an airtight container in the fridge for 1-2 days, then reheat on the stove, add some water (pasta water if you have it) and heat well.