Chickpea, Mushroom and Rice Bowl
Get your gut back in balance with this delicious and nutritious chickpea, mushroom and rice bowl. Packed with fiber, vitamins, minerals, and antioxidants to help fight off h.pylori bacteria, this meal is simple to make yet full of nutrients your gut needs.
Health Benefits:
- Light, Satiety
Nutrition per serving:
| Nutrient | kcal/gm/mg |
|---|---|
| Energy | 638.2 |
| Carbohydrates | 115.87 |
| Fiber | 28.34 |
| Protein | 31 |
| Fats | 34.5 |
| Saturated Fats | 3.71 |
| Mono-Unsaturated Fats | 20.6 |
| Sodium | 176.12 |
| Potassium | 2862.47 |
| Magnesium | 468.81 |
Cooking Skills: Medium
Prep Time:30 Minutes
Cook Time: 20 Minutes
Number of Servings:1
Diet Type: Gluten Free
Meal Type: Lunch/Dinner
Cuisine: Continental
Ingredients:
- Spinach (chopped) - 150g
- Chickpea (soaked, cooked) - ½ Cup
- Mushroom (chopped) - 2 Cups
- Gluten Free Pasta (cooked) - 150g
- Onion (sliced) - ½
- Tomato paste - 100g
- Garlic (finely chopped) - 4 Cloves
- Basil (dried) - 2 Tablespoons
- Paprika (dried) - 1 teaspoon
- Pepper and Salt- as per taste
- Oil - 2 Tablespoon
Instructions:
1. In a skillet on medium flame, add oil and onion. Let it cook until soft and golden brown.
2. Add the garlic, mushrooms and let it cook for 7-8 minutes till the mushrooms are golden brown.
3. Add the tomato paste, dried basil, paprika and pepper and toss it well.
4. Add 1 tablespoon of water and mix well.
5. As the tomato paste cooks, add the chickpeas and let it cook till they are tender.
6. Add the spinach and pasta as they cook.
7. Measure around 1 cup of water and add it to the pasta.
8. Add salt as needed.