How To make Chickpeas with Pasta and Zucchini

How to make Pasta –chickpeas –vegetable Salad.

Ingredients for 4–6 Serves:

500g Pasta/ noodles
250g carrots (chopped)
200g leek onions (chopped)
250g Zucchini (chopped)
1 med. Onions (sliced)
200g sweet Pepper????
3tbsp. Frying oil
2tbsp. VEG. broth
1/2 tsp. ground black pepper
400ml cream/ Creme fraiche
Salt, herbs (carrots leaves, parsely…)

#homemadesalad #pastasalad #pastasaladrecipe #recipes #chickpeasalad #vegetablesalad #makingpastasalad #healthy #dinnerrecipe #easyrecipe #carrots #zucchini #noodles #herbs #cooking #makingchickpeassalad #veggierecipe

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this PASTA with CHICKPEAS is the perfect ITALIAN COMFORT FOOD (Pasta e Ceci)

Pasta with Chickpeas or Pasta e Ceci is the perfect Italian comfort food for the dead of winter.

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Chickpea Patties Recipe | The Best Chickpea Recipe Ever!

Chickpea patties is today's recipe. Apart from being delicious, chickpea are a great source of fiber, protein, iron, magnesium... that's why we love them! This is an excellent way to eat them, even the little one will devour these vegan patties. You can also eat them as a burger in your bun, serve them with some salad or with this yummy yogurt sauce recipe you can find also in the video.

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Ingredients for 12 patties:
-240 gr (8 & 3/4 oz) cooked chickpeas
-240 gr (8 & 3/4 oz) cooked potato
-an onion
-a garlic
-a small piece of ginger
-3 tbsp olive oil
-black pepper
-1/2 tsp salt
-1/3 tsp cumin
-a bunch of parsley

For the yogurt sauce:
-1 cup vegan yogurt
-1 tbsp olive oil
-1 tsp lemon juice
-black pepper
-1/2 tsp salt
-1 small grated garlic

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✅Vegan Yogurt Cake Recipe (Healthy!) without sugar or flour added - only 3 ingredients!:

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✅Vegan Vegetable Fritters in 15 MINUTES! My family loves them! Even my baby asks me for more!:

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Mediterranean Chickpea Salad Recipe!

Mediterranean Chickpea Salad Recipe!

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Ingredients:

For Salad:

Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing

For Dressing:

Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper

#chickpeasalad #mediterranean #salad #dishanddevour

Garlic Zucchini Stir Fry in 10 Minutes!

Garlic Zucchini Stir Fry in 10 Minutes! Healthy, easy Vegetarian and vegan meals idea. This garlic zucchini stir fry is a quick and easy recipe for any day of the week, especially the busy weeks. This makes a perfect vegetable side dish for any meal. My personal favourite is to eat it with a bowl of freshly made steamed rice.

▶️ INGREDIENT LIST: (2 to 3 servings)

900g Zucchini (4 small or 3 medium zucchini - 930g without trimming)
2 - 3 Tablespoon cooking Oil
1 Tablespoon Garlic - roughly chopped (4 to 5 garlic cloves approx.)
Salt to taste (I have added 1 teaspoon pink Himalayan Salt)
1 Teaspoon Paprika
1/4 Teaspoon cayenne pepper (optional)
OPTIONAL - Lemon juice to taste - THIS IS OPTIONAL (I like the zucchini a bit sour so I have added 1 Tablespoon but you do you)
Parsley - finely chopped

▶️ METHOD:

Cut the zucchini into 1/2 inch disc and roughly chop the garlic. To a heated pan, add the oil and zucchini. Stir fry zucchini on medium-high to high heat until the zucchini starts to brown. Now heat level of every stove different so adjust the heat accordingly.

Once the zucchini starts to brown, reduce the heat to medium and add garlic, salt, paprika, cayenne pepper. Stir fry until the garlic zucchini and spices are nicely roasted and there is no moisture left in the pan. (keep in mind, when you add the salt the zucchini will release a lot of water. The key is to continue frying until the water is completely cooked out)

If at any point the pan gets too heated reduce heat, we don’t want to burn the spices.

The add the lemon juice (OPTIONAL) only if you prefer and cook it for another minute or so. Turn off the stove. Sprinkle with parsley and serve hot. Garlic Zucchini Stir Fry ready in minutes.

✅ ???? NOTE: LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT, OTHERWISE YOU DON'T HAVE TO ADD

This makes a perfect side dish for any meal. My personal favourite is to eat it with bowl of freshly made steamed rice.

▶️ IMPORTANT TIPS:

???? Cut the zucchini into 1/2 inch disc

???? While frying if at any point you notice that the pan is over heated, reduce the heat to prevent the ingredients from burning (the heat level of different stoves varies so adjust the heat accordingly)

???? Also keep in mind, when you add the salt the zucchini will release a lot of water. The key is to maintain the heat and continue frying until water is completely cooked out

???? After adding the lemon juice cook for another minute or so, to remove any excess moisture. Towards the end, if you notice that there is still some liquid in the pan, turn the heat to high and cook it out

✅ ???? LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT OTHERWISE YOU DON'T HAVE TO ADD

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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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▶️ Other Videos your may like:
Curry Spiced Roasted Vegetables (with Chickpeas):
Quinoa Chickpea Bowl:
Easy Carrot Hummus Recipe:
Black Bean Pita Sandwiches:
Homestyle Lentil Stew / Hearty Lentil Soup:

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Vegan Lentil and Zucchini Spaghetti with Roasted ChickPeas and Tomatoes

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