Fussilli with flower sprouts and chickpeas
The flower sprouts I bought at Coop, a mix of kale and brussels sprouts, have a Betty Bossi recipe printed on them, as do many products. In this case, it was fussilli with flower sprouts and bacon. Without further ado, I veganized the recipe.
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.