125g Banza Bean Pasta
1 (15-ounce can of chickpea beans, drained)
1/2 onion, finely chopped
150 g mushrooms, chopped
2 tbsp. tomato puree
1 tbsp. tamari
1/2 tsp. maple syrup
1/4 can coconut milk
Large handful of kale
Salt and Pepper to taste
1.Cook the pasta according to packaging instructions. I usually take mine out 2 minutes before, rinse it with cold water and set aside. That way, the pasta still has a bite to it, aka al dente.
2.Meanwhile, add the onion and mushrooms to a non-sticking frying pan and cook for about 5 minutes, until the mushrooms soften.
3. Add the tomato puree, tamari, maple syrup, coconut milk, chickpeas, and season to taste with salt and pepper.
4. Continue stirring for a further five minutes, until the sauce thickens and at the last minute stir in the cooked pasta and the kale.