LOVING LIFE

For a quicker version you can use tinned organic chickpeas.  Otherwise soak the fresh chickpeas for four hours or leave them to soak overnight.  The amounts below make enough pasta and sauce for four to five servings.  

INGREDIENTS
Chick peas - 1 cup         Organic pasta - 500g
Mushrooms - 2 cups      Carrot - 1      Red onion - 1
Garlic - 1 – 2 cloves      Tinned tomatoes - 2
Coconut cream - 1 x 270ml tin
Parsley - 1 tblsps           Thyme - 1 tsp
Chilli - pinch                  

Method -        Cook the chickpeas
·            Chop the garlic and onion and fry in a large saucepan with oil.
·        Grate the carrot and slice the mushrooms and add to the saucepan
·        Add the spices and tinned tomatoes and let it reduce.
·        Stir in the coconut cream.
·        Add to cooked pasta.

Variation:
Flavour with any spices you like.  Add sultanas and seeds.

Serving suggestions:
Green salad

Adzuki are a red bean with a sweet, nutty flavour.  This is a very simple meal to prepare.  Adzuki bean dishes are often accompanied with rice or coconut milk.  

INGREDIENTS
Adzuki beans - 250 gms.     
Butternut squash - 1 cup, diced.  
Ginger root - 1 tsp, grated.
Seaweed (such as dulce, kombu, kelp, etc.) 1 – 2 tblsp, chopped.
Fresh parsley - 1 tblsp, chopped.
Black pepper

Method
·       Soak the beans overnight, drain and place in saucepan with double the volume of water.
·       Add the seaweed and bring to the boil and then simmer for 45 minutes.
·       Add the squash and ginger and simmer for another 30 minutes.
·       Garnish with parsley and black pepper

Serving suggestions:
Serve with jasmine rice that has coconut cream mixed through it.