Zucchini Pasta, Grilled Tomato with Chickpea & Rice Rissoles
1 clove of garlic, finely chopped
1 onion, finely chopped
1 handful of parsley, finely chopped
1/2 cup of pine nuts
1 cup of cooked chickpeas
1 cup cooked brown rice
1 tbsp stock powder
4 zucchinis, spiralized into spaghetti
1 cup cherry tomatoes, halved
1 lemon, juiced
2 handfuls baby spinach
salt and pepper to taste
Heat a pan over high heat. Add half a cup of pine nuts and toast in the frying pan. Shake the pan every now and then to move the pine nuts around. When the nuts become aromatic and golden brown, remove from the heat and place into a bowl.
Saute the onion and garlic in the hot frying pan, add a little water to deglaze the pan and cook until the water is evaporated and the onion is soft and golden brown.
Add one cup of chickpeas and one cup of cooked brown rice to a bowl. Mash with a food processor or your hands until the chickpeas are crushed and form a paste with the rice. Add the vegetable stock powder, the cooked onions and add the chopped parsley, then mix well.
Roll the mixture into 6 rissoles. Heat a non-stick pan over a high heat, add the rissoles, turning over when brown on each side.
Heat a frying pan on a high heat and add the cherry tomatoes cut side down and grill until brown, then set aside. Add the zucchini spaghetti to a heated frying pan. Add a quarter of a cup of water, a pinch of salt and pepper. Squeeze in the juice of one lemon. Turn off the heat, add the cherry tomatoes and serve on a plate, each with three rissoles.
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