Preparation Time: 55 min.
Difficulty: Intermediate
Total Calories: 1550 kcal
Ingredients:
- 150g of bacon
- 2 tsp of baking powder
- 1 tsp of baking soda
- 2 bay leaves
- 200g of black beans
- 100g of blueberries
- 100g of carrots, grated
- 1 tsp of cardamom
- 1 tsp of cayenne pepper
- 1 cup of chai tea, brewed
- 200g of chickpeas, cooked
- 30g of cilantro, chopped
- 1 tsp of cinnamon
- 1 tsp of cloves
- 400ml of coconut milk
- 2 tbsp of cornstarch
- 100ml of cream
- 1 tsp of cumin
- 1 tsp of curry powder
- 1 tbsp of dill
- 1 tsp of fish sauce
- 100g of flour
- 1 tsp of garam masala
- 3 cloves of garlic, minced
- 1 tbsp of ginger, grated
- 100g of gouda cheese, shredded
- 30g of green onions, chopped
- 2 tbsp of honey
- 200g of jasmine rice
- 3 kaffir lime leaves
- 200g of lentils, cooked
- 150g of macaroni pasta
- 2 eggs, beaten
- 2 tbsp of mayonnaise
- 100ml of milk
- 30g of mint, chopped
- 100g of mozzarella cheese, shredded
- 200g of mushrooms, sliced
- 1 tsp of nutmeg
- 1 tsp of mustard
- 100g of oats
- 100g of olives, sliced
- 1 onion, diced
- 1 tsp of oregano
- 100g of panko bread crumbs
- 1 tsp of paprika
- 50g of parmesan cheese, grated
- 100g of peas
- 200g of penne pasta
- 1 red pepper, diced
- 2 tsp of rosemary
- 1 tsp of salt
- 100g of sauerkraut
- 1 tsp of sea salt
- 2 tsp of sesame oil
- 1 tbsp of sesame seeds
- 200g of sour cream
- 2 tbsp of soy sauce
- 200g of spaghetti pasta
- 1 tbsp of sriracha sauce
- 100g of strawberries, sliced
- 2 tbsp of sugar
- 1 cup of tea
- 1 tsp of thyme
- 2 tomatoes, diced
- 200g of tofu, cubed
- 50ml of vegetable oil
- 2 tbsp of vinegar
- 1 tsp of vanilla extract
- 100ml of white wine
Kitchen Tools Needed:
- Oven
- Stove Top
- Food Processor
Instructions:
- Preheat the oven to 180°C (350°F).
- In a skillet, cook the bacon until crispy. Remove and set aside, leaving the fat in the pan.
- Add onions, carrots, and garlic to the skillet. Sauté until softened, then stir in the ginger and spices (cumin, cayenne pepper, paprika, nutmeg, cardamom, cinnamon, cloves, and garam masala).
- In a food processor, combine cooked chickpeas, black beans, and 50ml of brewed chai tea. Blend until smooth. Stir in the cooked bacon, and the sautéed vegetable mixture. Mix well.
- In a bowl, combine coconut milk, cornstarch, and cream. Whisk until smooth. Add this mixture to the bean and chickpea blend, mixing thoroughly.
- In a separate pot, cook the jasmine rice with the remaining chai tea, 1 bay leaf, and kaffir lime leaves until fluffy. Season with salt and a bit of sesame oil.
- Pour the chickpea mixture into a baking dish, and top with shredded mozzarella, gouda, and parmesan cheeses. Spread panko breadcrumbs over the top for added crunch.
- Bake in the preheated oven for 25-30 minutes or until golden.
- Prepare the pasta: Cook the macaroni, penne, and spaghetti according to package instructions. Drain and toss with olive oil, garlic, and chopped herbs (oregano, thyme, dill, and mint).
- Serve the baked chickpea dish on a bed of spiced jasmine rice and accompanied by pasta drizzled with soy sauce and sriracha for heat. Garnish with fresh cilantro, green onions, and sesame seeds. Enjoy with a side of strawberries and sauerkraut for balance.
Macros:
- Total Calories: 1550kcal
- Carbs: 185g
- Proteins: 78g
- Fats: 90g
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