INGREDIENTS (4-6 servings)

3 tbsp. Olive oil

1 cup chopped onion

1 cup chopped carrots

4 garlic cloves

1 cup drained canned unsalted chickpeas

3/4 cup water

2 tsp. salt

1 tsp pepper

4 cups Quinoa pasta (corn free from traders)

1/4 cup chopped parlsey

1/4 cup fresh basil


Heat olive oil in a skillet over medium

Add onion, carrot, and minced garlic..cook 8 minutes

Place onion mixture, chickpeas, water, salt and pepper in blender..add more salt for flavor

Blend well and toss over quinoa pasta.  Sprinkle basil and parsley over pasta.

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