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Chickpea curry chicken with quinoa basil buckwheat pasta

Growing up in Asia, I was used to having soba noodles without realising what it was made of. All I knew was that it was a type of Japanese noodle. Well, now I know it’s not just another type of noodle – it’s one of the better options out there if you’re gluten-intolerant.

It’s made mainly from buckwheat flour and is said to have fewer calories, more fibre and more protein than traditional pasta. But as with everything, consume it in moderation. Without overthinking its nutritional benefits, I love soba because of its nutty, earthy taste and it reminds me of the flavours of home. Here’s a recipe that mixes two of my favourite cuisines: Indian and Japanese. Hope you like it!

Serves 2


  • 2 medium onions, diced
  • 250g baby spinach
  • 1 can of chickpeas
  • 1 portion boneless skinless chicken breast, diced
  • 20ml cream
  • Quinoa basil pasta (or any pasta of your choice)
  • Curry powder
  • Ginger powder
  • Cumin
  • Cayenne and pili pili pepper
  • Salt and mixed pepper
  • Extra virgin olive oil
  • Dried basil (optional)



  • In a pan, sauté the onions, then add the chicken and cook until brown. Add curry powder, ginger powder, cumin, different peppers, salt. Then add cream and bring to a boil. Add the chickpeas and continue cooking for a few more minutes. Add spinach shortly before serving.
  • In another pan, cook the pasta, drizzle with olive oil and add dried basil if desired.

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