INGREDIENTS

2 cup chickpea rotini  pasta ( they are gluten-free)

1 cup organic baby spinach, wash and chopped finely

1 cup wash and shredded cabbage

1 cup wash and finely chopped book choice

1 cup wash and cut broccoli

2 tablespoon  wash and shredded carrot

2 tablespoon  wash and shredded zucchini

2 tablespoon oil corn or canola/or your choice

1 teaspoon cumin seed

2 tablespoon  fresh  lemon juice

fresh ground black pepper to your taste( optional)

4 cloves of garlic wash and chopped (optional)i don’t use

1/4 cup coriander/ or cilantro leaves, wash and chopped finely

salt to taste

(you can use any  veggie you like just to keep the same amount)

METHOD

1: Cook pasta according to box instruction, but just add 1/4 cup lemon juice and salt to taste, 1 tablespoon oil in the water which you going to cook pasta when pasta is ready put in sterner, let all water drain from pasta and keep aside. ( save 1 cup water from pasta you need to use later)

2: Take the pan and put it on the stove medium-low heat, add oil in add cumin seed in and let  cook for 20 minutes then add all veggie, broccoli, cabbage, book choice, carrot, zucchini, lemon juice, and salt to taste mix all well and keep the heat on medium, keep and stir and let cook for five minutes, or they all little soft they have to cook but same time has to crunchy too.

3: Now veggie is ready to add all your pasta in and mix all together, then add some pasta water (maybe 3/4 cup of water) then add coriander leaves and spinach, mix all well if think you need more water then you can add, taste for salt and lemon and let cook for 1 more minute, turn the stove off.

Here our pasta is ready garnished with tomatoes and serve hot.

Note:This is very healthy, good protein and all plan based, very easy to make and delicious to eat,one pot  meal.

Note: This is vagen,allergy-friendly, gluten-free, dairy-free and nut-free.