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CHICKPEA TEMPEH SPAGHETTI
by @terianncarty
INGREDIENTS
1 bag spaghetti
2 tbsp olive oil
Pinch of chili flakes
1/2 onion small dice
1 big clove garlic minced
1 block tempeh steamed band cubed
6 cremini mushrooms sliced
3/4 cup cooked chickpeas
1/2 bunch rapini roughly chopped
1/4 cup chili miso sauce
Handful sprouts
Cook noodles in salted boiling water. Reserve 1 cup of water.
In the mean time heat 2 tbsp olive oil over med-high heat, add 1/2 diced onions and 1 clove minced garlic. Add in tempeh and sliced cremini mushrooms. Sauté for several minutes until mushrooms start to soften, add rapini and 3/4 cup cooked chickpeas and toss together. Add cooked noodles and toss to combine. Finally, add chili miso sauce and a couple splashes of pasta water. Season well with sea salt and cracked pepper. Add more chili sauce if desired💥, transfer to bowls and enjoy!!
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