Mind Over Matter

Happy Sunday y’all! I hope you’ve been taking care of yourself since my last post. I have been doing the same. I feel good! It’s been nice to take a break from blogging and cooking, I feel refreshed. Today I had to meal-prep for the coming week. I really loved my last recipe, so I wanted to continue with a chickpea base for this recipe as well. This was a spin-off of Hungarian Chicken Paprikash. You should try this one out!! I mean you should be trying all of my recipes! 😉 hahaha

Ingredients: Chickpeas, onion, tomato paste, crushed tomatoes, sour cream, olive oil, veggie stock, pasta, paprika, onion powder, red pepper flakes, curry powder, chole masala, salt & pepper. While I did not have any garlic on me today you should be adding it to yours!

Step one: Add olive oil to a heavy bottom non-stick pot on medium-low heat. Prep the onion then add it to the pot. Cook for 3 mins. Sprinkle a little salt and pepper. While this is cooking, in a separate pot go ahead and cook the pasta according to the box instructions.

Step two: Add the drained chickpeas, onion powder and tomato paste. Cook for another 3 minutes.

Step three: Pour in the veggie stock slowly and add the crushed tomatoes. Stir it all together. Raise the heat to medium.

Step four: Add all of the remaining seasonings and stir once again. Put the lid on the pot and cook for 8 to 10 minutes.

Step five: Add the sour cream and stir. You can either use sour cream or coconut milk. I used a light version of the sour cream so it’s less calories and less cholesterol. Make sure to give it a taste! Lastly add in the boiled pasta and stir everything together.

There you have it! A creamy and tasty spin off from a Hungarian dish. You can get creative in the kitchen and adjust things to suit your taste. Now that my meal-prep is ready, I know it’s going to be a good week! I hope you all have a good rest of your Sunday and happy cooking!

Prep: 2 mins Cook: 15 mins

Ingredients:

• 1 large can of chickpeas (drained)
• 14 oz can of crushed tomatoes
• 1/4 cup sour cream
• 1/4 box of Cavatappi pasta
• 1 cup veggie stock
• 1 onion
• 1 tbsp tomato paste
• 2 tsps olive oil
• 1 tsp onion powder
• 2 tsp red pepper flakes
• 1 tbsp curry powder
• 1 tsp paprika
• 1 tsp chole masala
• Salt & pepper