❤️ Why You’ll Love Chickpea Pasta
Vegan: This chickpea pasta recipe is plant-based, dairy-free, and sugar-free. It’s healthy and inspired by my Greek mama Quick: This recipe will only take 30 minutes to make. It’s so easy I like to double the recipe and use it as meal prep for lunches for the week
🍲 Ingredients
Kale – Kale is a great source of vitamins A, C, K, and B. It also is loaded with alpha-linolenic acid which is an omega-3 fatty acid. What I love about kale is how versatile it is. You can blend it into sauces or dips, you can eat it in a salad, in pasta, or make it into chips, there are so many easy ways to incorporate it into your diet Chickpeas – Chickpeas are packed with nutrients and are an excellent plant-based protein that can help keep you full. Chickpeas are also incredibly versatile. They can be made into dips like hummus, added to salads, baked into crispy salad toppers or snacks, or added into stews, soups, or curry. I love a protein-rich, healthy bean that can be used in so many ways
👩🍳 How to Make Chickpea Pasta
- Season your onions and garlic with salt, pepper, cloves, cinnamon, and dried basil. Stir for about 1 minute, until fragrant.
- Now add your chickpeas. Give them a good stir, and cover the pot for 5 minutes. Stir occasionally.
🪄 Tips and Tricks
Want a thinner sauce? Add 1/2 cup water and let simmer a little longer just until combined. Kale: If you don’t have kale you can use spinach. Spinach wilts quicker though so just be mindful of the cooking time Protein: You can totally add meat to this recipe. Add in some ground turkey or beef with the sauce, or even leftover shredded chicken
🗒 Best served with
Gut-Friendly Mediterranean Grape Salad Brussel Sprout Caesar Salad Dutch Oven Bread with Seeds
👝 How to Store Leftovers
Fridge: Store chickpea tomato sauce in an airtight container for up to 4 days in the fridge. 8. Top with vegan or regular shredded parmesan cheese Freeze: To freeze the sauce, store in an airtight container for up to 2 months in the freezer.
🤔 Common Questions
