Vegan by Paula Smythe

Author:Paula Smythe [Smythe, Paula]
Format: epub
Tags: vegan, vegetarian, vegetables, cooking, cookbook, recipes, high protein
Published: 2018-08-18T16:00:00+00:00

Pasta and Chickpeas

This combination seems a little strange to modern tastes, but actually has a traditional background.

Mash the chickpeas so that you have chunks, but not so much that you have hummus. They will add texture and cause the sauce to thicken a little.

And by allowing the pasta to finish cooking in the sauce, you will pick up some of the starch from the pasta and thicken the sauce a little more.

Pasta and Chickpeas

1 (12 oz) box whole wheat pasta such as penne or fusilli

2 tablespoons olive oil

1 medium onion, chopped

1 medium carrot, grated

1 large green bell pepper, chopped

4 cloves garlic, minced

1 (15 oz) can chickpeas, rinsed and drained

1 (28 oz) can crushed tomatoes

2 cups vegetable stock

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes

2 cups baby spinach

Vegan Parmesan cheese (optional)

1 - Boil pasta according to package directions, but stop cooking about 2 minutes short. Drain well. (Pasta will finish cooking in sauce.)

2 - Heat olive oil over medium heat in a large skillet. Add onion, carrot, bell pepper, and garlic. Cook 5-7 minutes, until bell pepper is softened.

3 - Add chickpeas to skillet and mash with a potato masher or back of a spoon. You want to mash them to half-smashed.

4 - Add crushed tomatoes, vegetable stock, salt, black pepper, red pepper flakes, and partially cooked pasta to skillet and bring to a simmer. Allow pasta to finish cooking and sauce to thicken slightly.

5 - Add spinach to pan and allow to wilt before serving. Top with vegan Parmesan cheese, if desired.

Servings: 4

Prep: 10 minutes

Cook: 25 minutes

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