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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Broccoli Burgers

I was so proud of creating this dish, firstly because it was vegetarian (with eggs included) it looked really colourful and actually tasted delicious. I’ve only recently started eating chickpeas but I’m slowly getting used to the taste and mixed with the broccoli YUM! I created this dish as part of my final culinary skills lesson for a specific persons needs.

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This was only the practice lesson so I’ll probably do another post with the small changes. This meal was created for someone with high blood pressure, so I decided to go for a vegetarian meal with minimal fat and salt.

*I will do another post with the final recipe 🙂