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Vegan creamy Avocado Tibuok trigo spaghetti (pasta) uban sa crispy chickpeas

Vegan creamy Avocado Tibuok trigo spaghetti (pasta) uban sa crispy chickpeas

Name: Vegan Creamy Avocado Whole Grain Spaghetti (Pasta) with Crispy Chickpeas
Yield: 4
Cuisine: Italian
Ingredients: Spaghetti: 320 g Whole Grain; Avocado: 460 g; Lime Juice: 30 g; Extra Virgin Olive Oil: 20 g; Salt: 1 pinch; Chive: 8 g; Chickpeas: 250 g Percooked; 0 Flour: 10 g; Extra Virgin Olive Oil: 10 g; Salt: 1 pinch; Pink Pepper: to taste

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Usba ang servings:

	For Whole Grain Spaghetti
	320 g Whole Grain spaghetti
	460 g Avocado
	30 g Juice nga Lime
	20 g Extra Birhen Lana sa Olibo
	1 pinch Salt
	8 g mga fillet
	For Crispy Chickpeas
	250 g Percooked chickpeas
	10 g 0 nga harina
	10 g Extra Birhen Lana sa Olibo
	1 pinch Salt
	sa pagtilaw Pink Pepper

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Features:

linutoan:

Italyano

35
Nag-alagad 4
sayon

Sagol

For Whole Grain Spaghetti
320 g Whole Grain spaghetti
460 g Avocado
30 g Juice nga Lime
20 g Extra Birhen Lana sa Olibo
1 pinch Salt
8 g mga fillet
For Crispy Chickpeas
250 g Percooked chickpeas
10 g 0 nga harina
10 g Extra Birhen Lana sa Olibo
1 pinch Salt
sa pagtilaw Pink Pepper

Directions

Ang tibuuk nga lugas nga spaghetti nga adunay avocado cream ug crispy chickpeas usa ka vegan ug lami nga una nga kurso, hingpit alang sa usa ka panihapon uban sa mga higala o sa usa ka himsog nga paniudto. Ang avocado cream, uban sa iyang mga katingalahan nga buttery pagkamakanunayon ug sa freshness sa apog ug sa vivacity sa mga chives, nagputos sa tibuok trigo spaghetti sa usa ka seda paggakos; chickpeas, gilded sa hudno ug napuno uban sa mga bulak refinement sa pink pepper, sa paghatag sa mga pinggan crunchiness ug verve. Sulayi usab ang dili-mapugngang mix sa templa sa niini nga yano ug orihinal nga una nga pinggan: ang ilang mga exotic paghikap mohatag lami ug kolor bisan pa ngadto sa labing gray adlaw!

lakang

1 Nahimo 20	To prepare whole wheat spaghetti with avocado cream and crispy chickpeas, start by drying the chickpeas with kitchen paper. Put them in a bowl and add the flour. Mix well to flour the chickpeas uniformly, then put them in a baking tray lined with parchment paper and cook at 170 degrees sa 20 minutos, until golden and crisp.
2 Nahimo	Then put them in a fine knit strainer and shake so as to cause the chickpea to lose excess flour. Transfer them to a small bowl and season them with the oil, asin, ground pink pepper and lime peel. Mix and keep warm.
3 Nahimo	Samtang sa laing bahin, boil the pasta in a pot with plenty of salted water that will have brought to a boil.
4 Nahimo	While the pasta is cooking take care of the avocado cream: cut the fruit in half lengthwise and remove the core. With a spoon, collect the avocado pulp and put it in a bowl. Season with oil and salt. Cut the lime in half and squeeze it to make the juice. Pour the juice into the bowl together with the avocado and finally blend in a fine cream with an immersion blender. Lastly add the chives to the cream, cut into slices with a pair of kitchen scissors.
5 Nahimo	Drain the pasta, which in the meantime will be ready and al dente and place it in a large bowl. Add a little oil if necessary and add the avocado cream, stirring immediately to prevent the pasta from sticking.
6 Nahimo	Serve the spaghetti and complete each dish with the crispy chickpeas. Your Whole Grainl Vegan Creamy Avocado Pasta with Crispy Chickpeas are ready to be tasted!