Snack · Middle Eastern · 10 min
Koshari-Style Spiced Black Bean and Whole Wheat Farfalle Bowl
- Calories
- 245
- Protein
- 6g
- Carbs
- 30g
- Fat
- 10g
Ingredients
- 41.5 g black beans
- 25 g whole wheat farfalle pasta
- 25 g yellow onion
- 4.1 g garlic
- 9 g coconut oil
- 4.9 g hot pepper ketchup
- 0.25 tsp ground cumin
- 0.125 tsp salt
- 1 sprig fresh thyme
Method
- 011. Bring a small pot of salted water to a boil over high heat. Add the whole wheat farfalle and cook until al dente, about 8 to 10 minutes. Drain and set aside.
- 022. In a small skillet, heat the coconut oil over medium heat. Add the minced yellow onion and sauté until translucent and starting to caramelize, about 5 minutes.
- 033. Add the minced garlic and ground cumin to the skillet; stir for about 30 seconds until fragrant.
- 044. Stir in the black beans, salt, and Scotch Bonnet ketchup, folding gently to combine and heat through until glossy.
- 055. Toss the drained pasta into the skillet until evenly coated with the spiced bean mixture.
- 066. Transfer to a small bowl, sprinkle with fresh thyme leaves if using, and serve warm.
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