TIBETAN NOODLE STEW

[Guest guest]

2 cups of cavatelli pasta

1 tablespoon of canola oil

2 onions, thinly sliced

8 cloves of garlic, pressed

1 tablespoon of fresh ginger, minced

2 tomatoes, diced 1/4 inch

1/2 cup of chickpeas

4 cups of vegetable stock

4 tablespoons of soy sauce

2 tablespoons of hot paprika

4 cups of fresh spinach leaves, rinsed

 

Cook pasta until al dente; drain and set aside.

In a large saucepan, heat the oil and add the onions, garlic, and ginger.

Saute for about 5 minutes.

Stir in the tomatoes and chickpeas and allow to simmer for 2 minutes.

Stir in the vegetable stock, soy sauce, and paprika and bring to a boil.

Once boiling, reduce flame and simmer for 5 minutes.

Add pasta and simmer for 2 minutes.

Add spinach leaves and simmer for 1 minute.

(For more body, I usually add one package of firm tofu, diced about 1/2

inch. Stir the tofu in at the same time as the tomatoes and chickpeas.)