Corn-Rice Spaghetti

Ingredients:
1/2 packet of corn-rice spaghetti
70 g chickpeas
3 red peppers
1 zucchini
2 carrots
1/2 small head red beets
1 fresh tomato
5 dried tomatoes
4 black olives without salt
4 green olives without salt
1 tablespoon apple cider vinegar
Himalayan salt
2-3 leaves of parsley

Spices:
fenugreek
cumin
turmeric
Asafetida

Preparation:
First, prepare the sauce for the pasta:
Soak chickpeas for 24 hours. Rinse it and boil it.
Once you boil the chickpeas, rinse it again.
Steam the peppers, carrots, zucchini and red beets. Cut them.
Put into a blender the cooked chickpeas, chopped steamed vegetables, dried tomatoes, 3 green and 3 black olives, vinegar, 1 pinch Himalayan salt and 1 pinch of spices - fenugreek, cumin, turmeric, Asafetida.
Blend them all to obtain a homogeneous mixture.
Boil in slightly salted water the spaghetti for 10 minutes (or according to the indication on the packaging). Drain them and pour the sauce.
Garnish the pasta with diced fresh tomato, a few leaves of parsley and chopped olives.
Enjoy your meal!
 

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