
Fussilli with flower sprouts and chickpeas
The kalettes, a mixture of kale and Brussels sprouts, bought in the Coop have, like many products, a recipe from Betty Bossi printed on them. In this case, it was fussilli with flower sprouts and bacon. I can’t explain how a recipe with dairy and meat ended up there, where I think this still rather unknown product is more likely to be bought by a different target group. But that’s a question for the recipe developers at Betty Bossi. Anyway, without further ado I changed the recipe. Instead of bacon there are chickpeas, instead of crème fraîche there is coconut milk, instead of Sprinz there is nutritional yeast. In addition, some radish, so that the vegetables are not drowned. I liked it, I look forward to your feedback.

Fussilli with flower sprouts and chickpeas
Ingredients
- 1 onion
- 2 cloves of garlic
- 200 g calettes
- ½ black radish
- 500 g pasta, at your choice
- 50 g nuts, e.g. walnuts, hazelnuts, almonds or pine nuts
- 1 tbsp soy sauce
- 160 g cooked chickpeas
- ¼ tsp turmeric
- ¼ tsp Kala Namak
- Pepper
- Liquid Smoke
- 100 g coconut milk
- nutritional yeast
Instructions
- Peel the garlic and onions and cut into strips or slices.
- Wash the calettes. Peel the radish and cut it into sticks.
- Boil the noodles in water and add the kalettes 2 minutes before the end.
- In the meantime, roughly chop nuts of your choice and toast them briefly in a frying pan without oil. Set aside.
- In a frying pan, saute the onions, garlic and radish for 5 minutes with a little water. Add the soy sauce. Then add the chickpeas and mix.
- Finally add the noodles and kalettes and mix everything well.
- Season with turmeric, kala namak and pepper. Add a little Liquid Smoke if desired.
- Add the coconut milk and bring to the boil again. Mix everything well. Sprinkle with yeast and nuts and serve warm.
Nutrition

