Chickpea Lemon Pasta

GF, DF, V + RSF - serves 4

Ingredients:

• 1/2 onion

• 2 large garlic cloves

• 1 can organic chickpeas

• 200g GF spaghetti pasta

• Salt and pepper

• Olive oil

• 2 Tbsp lemon juice

• 1 large zucchini

• 100g kale leaves

• 1/2 cup basil leaves

• 250g cherry tomatoes

• 1/2 cup green pitted olives halved

• 2 tbsp nutritional yeast

• 1 tbsp Dukka or 1/4 cup crushed almonds

Method:

1. Fill a saucepan and bring it to boil.

2. While this heats up drain and rinse your chickpeas. Set aside.

3. Dice your onion and garlic and add to a heated frypan with a splash of olive oil. Saute for 3 minutes.

4. Add you pasta to the boiling water.

5. Now add the chickpeas, lemon juice and a good pinch of salt and pepper to the frypan and cook for a few minutes.

6. Add in the cherry tomatoes, kale and basil leaves cooking for a further few minutes.

7. While this cooks zoodle the zucchini and add to the pan along with the olives, nutritional yeast and 1 tbsp olive oil. Stir well.

8. Once your pasta is done add to the pan along with the dukka or crushed almonds, mixing well.

9. Serve straight away with a wedge of lemon and extra seasoning if needed.