This nutritious dish requires a little more cooking time and preparation, so you can help by Soak chickpeas the day before and cook easily in a pressure cooker.
- 1 package pasta "shells"
- 200 g cooked chickpeas
- 1 head cauliflower
- for the sauce:
- 4-5 tablespoons spicy ketchup
- 1 tablespoon soy sauce
- pinch of Himalayan salt
- pinch of brown sugar
- 50 grams organic tofu (optional)
- 1/2 bunch of parsley
Boil pasta in salted water according to the instruction on the label and once ready, wash and drain.
Boil the cauliflower steam and wilt of small flowers.
Boil the chickpeas in a pressure cooker, wash and drain.
Mix ingredients in saucepan on stove and heat the sauce over medium heat. Heat for 2-3 minutes, stirring constantly.
Mix all ingredients in a large bowl and stir gently to distribute the sauce. You can optionally topped with crumbled tofu and chopped parsley.
Eat while warm with a glass of red wine.