NUTRITION

SERVINGS

INGREDIENTS

0.33 cup chickpea flour cheese ravioli

0.75 cup canned chickpeas

0.5 cup tomato puree

0.5 cup non-fat Greek yogurt

3 tbsp nutritional yeast

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea flour cheese ravioli according to package instructions until al dente.

• 2

  While the pasta cooks, drain and rinse the canned chickpeas thoroughly.

• 3

  In a non-stick skillet over medium heat, sauté the minced garlic with a splash of water or broth for 1 minute until fragrant.

• 4

  Add the chickpeas, tomato puree, sea salt, black pepper, and dried oregano to the skillet, simmering for 5 minutes to meld the flavors.

• 5

  Stir in the fresh baby spinach and cook for 1-2 minutes until just wilted.

• 6

  Remove the skillet from the heat and allow it to cool slightly for 30 seconds before stirring in the Greek yogurt and nutritional yeast to create a creamy sauce.

• 7

  Drain the ravioli and gently toss them into the skillet with the creamy tomato and chickpea sauce until well coated.

• 8

  Serve immediately in a shallow bowl, garnished with extra black pepper if desired.