Spaghetti with Garlic Salami, Chickpeas and Kale

Hello Everyone, I hope your day has been well.

Today’s recipe was such a delightful meal that I will definitely be cooking again, I might need to shuffle the quantity of ingredients around but aside from that it was a truly enjoyable meal. Very filling and delicious, with a range of flavours that all the family will enjoy. I did have some chickpeas leftover, which I will be using for another recipe soon, so stay tuned for that.

Again, it’s quite a rough list of ingredients but many of these foods are added to promote a healthy luteal phase during your cycle. Foods that are high in calcium, magnesium and B vitamins to help reduce mood swings. The salami could always be substituted for beef, turkey or a meat alternative of your choice. I’ve always loved cooking, but since reading ‘In The Flo’ I have found myself really looking forward to mealtimes, especially at the weekends where I can plan all of my meals and spend enough time preparing them. It has been a lot of fun creating a range of dishes based on specific ingredients and I also like that it isn’t restrictive and you can make even a few simple changes to start syncing with your cycle.

*remember to prepare all of your ingredients before hand*

Recipe: Spaghetti with garlic salami, chickpeas and kale (Serves 1/2)

Ingredients

Small portion of spaghetti

1/2 tsp oil

2 garlic cloves, crushed

Large handful of chickpeas, soaked overnight

1/3 tsp cumin

1/3 tsp paprika

1/3 tsp garlic powder

200ml vegetable stock

1/4 tsp cornflour

30g kale

40g mini cured salami sausages, sliced

3 walnuts, roughly chopped

1 tsp sesame seeds

Method

  • Heat oil in a deep pan, add the garlic, cook for 2 minutes and then add the drain chickpeas.
  • Season the chickpeas with cumin, paprika and garlic powder, mix and then pour in the stock. Cover with a lid and leave simmering on a gentle heat for 20 minutes until almost cooked.
  • Cook the pasta according to the packet instructions, drain and set aside.
  • Add the kale and salami to the chickpeas and cook for a further 5 minutes.
  • Put the pasta on a plate, then add a hearty portion of the garlic chickpea mix and sprinkle the sesame seeds and crushed walnuts on top.

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