Written by:Eli Ben-Yehuda, December 17, 2017

This weeks recipe goes along with Dr. Caldwell Essylstines M.D’s diet for reversing heart disease and lowering high blood pressure. I love animals, but this recipe is not about animals rights. It is about maintaining high standards for health. This is a health issue. If you are one of those people who are looking to pound heart disease and high blood pressure into the ground, then this recipe is for you. Enjoy this meal with a lovely tossed green salad. And remember to use only whole wheat pasta or soybean pasta.

Ingredients

Large pinch of saffron threads

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450ml / 16 fl oz vegan stock

2 tbsp olive oil-(For those being more conscious suate vegetable in broth.)

1 large onion, roughly chopped

1 tsp cumin seeds, crushed

350g / 12 oz aubergine, diced

1 large red pepper, deseeded and chopped

400g / 14 oz canned chopped tomatoes with garlic

1 tsp ground cinnamon

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30g / 1 oz fresh coriander, roughly chopped

400g / 14 oz canned chickpeas, drained and rinsed

280g / 10 oz vegan dried penne

Salt and pepper

Harissa or chili sauce, to serve

Instructions

Toast saffron threads in a dry frying pan set over a medium heat for 20–30 seconds. Place in a small bowl and crumble with your fingers. Add 2 tablespoons of the hot stock and set aside.

Heat the oil in a large saucepan.(For those being more conscious suate vegetables in broth.) Add the onion and fry for 5–6 minutes. Add the cumin and fry for a further 20–30 seconds, then stir in the aubergine, red pepper, tomatoes, cinnamon, coriander stalks, saffron liquid and remaining stock. Cover and simmer for 20 minutes.

Add the chickpeas to the saucepan and season to taste with salt and pepper. Simmer for a further 5 minutes, removing the lid to reduce and thicken the sauce if necessary.

Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8–10 minutes, or until tender but still firm to the bite. Drain and transfer to a warmed serving bowl.

Add the sauce and half the coriander leaves, then toss. Garnish with the remaining coriander and serve immediately with the harissa or chili sauce.

 

 
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