Vegan Chickpea Noodles With Garlic Tomato Sauce Recipes

VEGAN CHICKPEA NOODLES WITH GARLIC TOMATO SAUCE

Steps:

• Blend all the ingredients until smooth. Pour the blended mixture into a pan over medium heat. Cook, stirring occasionally for 2-3 minutes until it starts to get lumpy. Mix well and continue to cook for 2 minutes, stir frequently. Reduce heat to medium-low and continue to cook for another 2 minutes, stir occasionally.
• Drop this hot custard on parchment or foil. Using a flat spatula spread the custard to form a very thin rectangle. You can also roll it out between 2 parchments.
• Let it cool for 15 minutes. Use a pizza cutter cut noodles or other shapes. Store refrigerated for upto 3 days. Serve with tomato sauce. Top with pepita parmesan or nutritional yeast and black pepper. Can also be served with other pasta sauces or asian sauces.
• For variation: Add 2 tablespoons non dairy yogurt to the chickpea batter. the yogurt helps make softer and sturdier noodles. These noodles are best served room temperature, cold or lightly warmed in sauce. If you heat them directly in a skillet or in hot water, they will disintegrate.
• Blend 1/2 cup tomato, garlic, pepper flakes, and herbs into a smooth puree.
• Heat oil in a skillet over medium heat. Pour the tomato garlic mixture into the skillet and cook for 5 minutes or until fragrant and thick.
• Add the rest of the tomatoes, salt, sugar, cover and cook over low-medium heat for 15 minutes. Taste and adjust salt, sugar and herbs. Serve or store.

PASTA WITH CHICKPEA-TOMATO SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
• While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
• Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

HERBY CHICKPEA BALLS WITH TOMATO SAUCE

Steps:

• Heat oven to 220C/200C fan/gas 7. Whizz the bread and roughly chopped Parmesan in a food processor to crumbs, then throw in the chickpeas, roughly chopped garlic, half the oregano, a few basil leaves and some seasoning. Pulse until the mixture starts to come together, then add just enough of the egg while the motor is running to bind together. Shape into 18 small balls. Transfer to an oiled baking sheet and cook in the oven for 15 mins, turning halfway.
• Meanwhile, in a large pan, fry the crushed garlic in the olive oil for 1 min. Then tip in the passata, remaining oregano and some seasoning and simmer until the chickpea balls are ready. Cook pasta following pack instructions.
• When the chickpea balls are cooked, serve over the pasta, with the tomato sauce and the rest of the basil on top. Sprinkle with the grated Parmesan.

CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY

Steps:

• Bring a large pot of salted water to a boil over high.
• In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
• Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
• Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
• Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.