Recipe for Spinach, Broccoli, and Chickpea Pasta. Broccoli is a weapon against cancer! Sulforaphane, found in broccoli, exhibits strong antioxidant properties, which neutralize free radicals, thereby reducing the risk of cancer development.
Ingredients
- Whole grain penne pasta: 70 g
- Broccoli: 80 g (1 cup)
- Fresh spinach: 28 g (1 cup)
- Garlic: 1 clove (about 7 g)
- Canned chickpeas, drained: 91 g (about 1/2 cup)
- Coconut milk: 119 ml (about 1/2 cup)
- Refined rapeseed oil: 4 ml (2 teaspoons)
- Ground nutmeg: a pinch
- Fine sea salt: a pinch
- Ground black pepper: a pinch
Instructions
- Cook the pasta al dente in salted water.
- Wash the broccoli and cut it into florets.
- Drain the chickpeas and rinse them under cold water.
- Peel and chop the garlic.
- In a heated pan with oil, sauté the garlic. Then add the spinach and broccoli, and sauté for about 5 minutes.
- Pour in the coconut milk, add the spices, cover, and simmer over low heat for about 10 minutes.
- Once the vegetables are tender, add the pasta and chickpeas, and sauté for a little longer.
- Transfer the finished dish to a plate.
