This is one of those simple meals that does a lot behind the scenes. Chickpea pasta and black beans provide fiber and protein to support blood sugar and digestion, while mushrooms and kale add minerals and gentle detox support. Olive oil gives your hormones healthy fats, and garlic and thyme offer extra immune and gut support.
Not a fan of chickpea pasta? You can swap in brown rice pasta - just note it may have a little less fiber and protein.
It’s a nourishing, balanced meal that helps you feel satisfied and steady without the crash.
Ingredients
- 8 ozs Chickpea Pasta (dry)
- 1/4 cup Water (reserved from cooking pasta)
- 1/4 cup Extra Virgin Olive Oil
- 2 cups Mushrooms (chopped)
- 1 Garlic (clove, minced)
- 1/2 tsp Chili Flakes
- 4 cups Baby Kale
- 1/2 tsp Dried Thyme
- Sea Salt & Black Pepper (to taste)
- 1 1/2 cups Black Beans
Ingredients:
- Cook the pasta according to package directions. Reserve some of the cooking water, then drain.
- Meanwhile, heat the oil in a large pan over medium heat. Add the mushrooms, garlic, and chili flakes. Cook, stirring, for two to three minutes until the mushrooms start to release their moisture.
- Add the kale, thyme, salt, and pepper. Cook, stirring occasionally, for five minutes or until the vegetables are softened. Add the black beans. Cook for one minute until heated through.
- Add the drained pasta to the pan. Pour in enough reserved pasta water to lightly coat everything. Toss well and cook for one minute until combined and hot.
- Divide evenly between bowls. Enjoy!
2 servings
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