- 150 g chickpeas flour
- 100 g fresh young spinach
- pinch of sea salt
- 1 tablespoon olive oil
Put flour and spinach in food processor or mix well using mixer. Spinach is made up of 80% water, so you don’t need to add more. In case the flour is too much finely ground, and the dough is too hard, add a spoon or water from cooking chickpeas, if you have, or plain water. Then add salt and oil. Knead the dough on a floured surface. It’s not very grateful for work because it’s made with chickpeas flour, but it’s not impossible. Leave to rest for 20 minutes. After that, take small pieces, sized hazelnuts and roll your hands until you get noodle in length of thumb. It should be thicker in the middle and thinner at the ends. If it’s easier for you, you can make longer noodles, they will break themselves while cooking. Cook in salted boiling water and serve with tomato sauce.
This can be breakfast if you’re in restriction, or lunch for those who are in non-restriction phase.