INGREDIANTS:

1 cup chickpea rotini

2 tablespoons + 1 teaspoon olive oil

1/2 teaspoon ajwain seed

1 green chili pepper, washed and cut

2 cloves of garlic

1 teaspoon crushed cumin

2 tablespoons green beans, washed and cut

2 tablespoons green bell pepper, washed and cut

2 tablespoons red bell pepper, washed and cut

2 tablespoons yellow bell pepper, washed and cut

1 carrot, washed and cut

2 tablespoons corn

1/4 cup cabbage, washed and cut very small

1  1/2 tablespoons soy sauce

1 1/2 Tablespoon rice vinegar

1 inch piece of ginger

1 teaspoon oregano

1 teaspoon basil (fresh or dried)

1/4 cup coriander leaves, washed and cut

salt to taste

 

 

METHOD:

1.  Fill a large pot 3/4 full with water to boil. Add in enough salt for pasta and 1 teaspoon of olive oil. When the water is boiling add in the chickpea rotini and cook for 10-12 minutes or until the pasta is soft. Then drain and set aside.
2. While the pasta is cooking, make the vegetables. Pour the rest of the oil (2 tablespoons) into a pan over medium-low heat and let it get hot. Add in the ajwain seeds, green chili, garlic, and cumin seeds and cook until they crackle. Then mix in the beans, bell peppers, carrots, corn, cabbage, some salt, soy sauce,rice vinegar and ginger. Cook on medium-high for 4-5 minutes(don’t overcook, you need them crunchy).
3. Mix in the pasta, oregano, basil, and lemon juice. Mix in a few coriander leaves and then garnish with some more coriander. Serve hot.

Note: Allergy Friendly, Gluten Free, Dairy Free, Nut Free, Vegan