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Creamy rice noodles with vegetables

Nutrient content per person: Calories 457 kcal Carbs 72 g Fat 13 g Protein 24 g

Fun facts The health benefits of chickpeas:

* Chickpeas contain a range of nutrients, including protein, which is necessary for bone, muscle, and skin health. For people who are cutting down on meat consumption, a dish of chickpeas and rice, for example, can contribute a significant amount of protein to the diet. A cup of chickpeas provides almost one-third of an adult's daily protein needs.

* The iron, calcium, and other nutrients in chickpeas can all contribute to healthy bone structure and strength. Chickpeas can play a role in the diet of people who want to prevent osteoporosis.

* The fiber, potassium, B vitamins, iron, magnesium, and selenium in chickpeas all support heart health. Fiber helps decrease the risk of heart disease by lowering cholesterol levels in the blood. Chickpeas contain no cholesterol.

Recipe for two

Ingredients: 400 g frozen vegetable mixture 1/2 jar canned chickpeas 1/2 jar coconut milk 1 onion 40 g dry rice noodles 30 g of minced dry soy mass 2 tablespoons of nutritional yeast 1 teaspoon lemon pepper 1 teaspoon cayenne pepper 1/2 teaspoon salt Preparation: Take a pot and add a liter of water. Place on the stove and bring to a boil. When the water boils, add rice noodles. Turn off the stove and let the rice noodles stand in hot water for 5-7 minutes. Then drain the water and cool the noodles under cold water so that they do not continue to cook. Chop the onion into small pieces. Place the pan on the hob and switch on the hob. Put a little water in the bottom of the pan and if it stains add onions. Heat the onion until golden brown. Then add the chopped soy mass and add a little more water so that the chopped soy mass can swell. Baking takes only 3-4 minutes. Add frozen vegetables to the pan. Put the lid on the pan and let the vegetables cook for 10 minutes. Wash the chips under running water and add them to the pan. When the vegetables are cooked for 10 minutes, place half of the canned coconut milk in a pan. Bake for another 5 minutes. Turn off the stove and add salt, nutritional yeast, lemon pepper and cayenne pepper to the food. Add rice noodles to the pan and mix. Allow the sauce to soak into the noodles, this will take about 5 minutes. Take a bowl to serve. You can add a little nutritional yeast, rosemary and cayenne pepper for decoration. A nice Asian lunch. Bon Appetit! Did You Try This Recipe?

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