Hearty, warming, and filling. It’s a nutritious dish that is perfect for any occasion.
Ingredients:
1 bunch kale rough chop
1 small head broccoli rough chop
1 can chickpeas drained
1 tablespoon olive oil
1 tablespoon garlic powder
1/4 teaspoon salt
1/4 teaspoon onion powder
1/2 cup water
3 tablespoons tomato paste
1 bloop agave
1/4 teaspoon Italian seasoning
black pepper and chili flakes to your taste
2 tablespoons vegan butter
1 pound ziti
8 pitted kalamata olives chopped
nutritional yeast is an optional topper
Instructions:
Preheat the oven to 425 while chopping the veg.
Put on a big pot of water to cook the pasta according to the box and reserve.
Put all veggies and chickpeas in a bowl with olive oil, 1/2 teaspoon garlic powder and 1/4 teaspoon salt and toss well.
Lay on a sheet pan and bake for 15 minutes turning every 5 minutes so the kale doesn’t get too crispy.
In a medium sized saucepan add water, tomato paste, onion powder, 1/2 teaspoon garlic powder, agave a pinch of salt and Italian seasoning and bring to a boil, it will thicken and turn to sauce in about 5 minutes and then add vegan butter and reserve.
When pasta is ready, return to the pot and add sauce and sheet pan veggies and chickpeas and mix well. Lastly add in the olives.
Garnish with black pepper, chili flakes and nutritional yeast.
