Explore Cuisine Chickpea Fusilli 250g

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Description

Brand

Explore Cuisine

Features

Organic, A smarter way to pasta, Plant-based protein, High in protein and fibre, Gluten free, Suitable for vegans

Pack Size

250g

Ingredients

Organic Chickpea Flour (85%) (Non-EU), Organic Brown Rice Flour

For allergens, see ingredients in bold

Nutritional Claims

High in protein

High in fibre

Company Name

Blue Ocean

Preparation and Usage

Easy pasta preparation - serves 4: Bring 2 litres of water to a boil. Add 250 g Explore Cuisine Chickpea Fusilli. Reduce heat and simmer for 4-6 minutes. Rinse, drain and serve.

Storage

Store in a cool dry place Best before: see bottom of package

Further Description

2% of proceeds support the Food to Thrive Foundation. For more info, please see foodtothrivefoundation.org Share your recipes with us #explorerecipes facebook/explorecuisine instagram/explorecuisine

Brand Marketing

Explore Cuisine Searches the Globe to bring you healthy foods! Meet Somphan Sarasing - he is from the Amnat Charoen province in North-East Thailand and has farmed organic for 10 years as he wanted to provide healthier products to his family and neighbours. Somphan's rice provides extra special flavour to our delicious pasta. We believe that healthy foods grow from healthy hands, hearts and lives, and are committed to trading fairly and organic farming. Through our Food to Thrive Foundation we provide education and empowerment to communities in the developing world to farm sustainably and to prosper.

Recipes

Organic Chickpea Fusilli with aubergine, tomato and spring onion Ingredients - serves 4: 250g Explore Cuisine Organic Chickpea Fusilli 1 large aubergine, small diced 400g cherry tomatoes, halved 4 garlic cloves, smashed 2 tbsp olive oil 1 tbsp parsley, chopped 2 spring onions, sliced Salt & pepper to taste Cooking Instructions: Pasta: prepare according to above instructions. Preheat the oven to 200°C. Toss aubergine with olive oil. Roast until brown and tender. Toss tomatoes and garlic with olive oil and roast in the same oven until the tomatoes are blistered. Remove the garlic and finely chop. Mix aubergine, garlic, tomatoes (including juices) with fusilli. Add a splash of olive oil if needed. Season with salt and pepper. Garnish with parsley and spring onion.