Pineapple + Sriracha Chick Peas


1/4 ripe pineapple
1 tbsp Sriracha
2 tbsp olive oil
3 tbsp water
1 tsp Bill Bragg’s amino acids
1 (15.5 oz) can chick peas, drained

1. cut your pineapple into small chunks
2. place all your sauce ingredient in a blender
3. blend until smooth
4. pour over drained chick peas
5. refrigerate for 15-20 minutes, this changes everything
6. in a pan, cook chick peas until sauce thickens
7. serve over a bed of “The Perfect Brown Rice”



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