Low-carb tomato chickpea sauce with alginate noodles

Ingredients for 2 servings:

• 200 g seaweed noodles (kelp noodles) (alginate noodles)
• 150 g light shepherd’s cheese
• 500 g tomatoes, pureed
• 240 g chickpeas (can or jar)
• 1 onion(s)
• 1 garlic clove(s)
• 1 tsp chili powder
• 1 tsp paprika powder
• some lemon juice
• 1 tsp olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

with shepherd’s cheese

Gently heat the olive oil in a pan, finely chop the onion and garlic, and sauté. Add the chickpeas, passata, and seasonings, stir, and simmer gently. Cut the feta cheese into bite-sized pieces, add, and continue to simmer gently until the feta cheese has softened. Drain the pasta in a colander, rinse again with water, add to the pan, and simmer for 2 minutes.