Ceci (Chickpea) Sauce With Whole Wheat Pasta - Vegan

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 2 tablespoons extra-virgin olive oil in a large skillet, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
  • Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits.
  • Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through.
  • Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little.
  • Bring water to boil for pasta, salt the water and cook to al dente.
  • Reserve a cup of starchy pasta water just before draining, just in case.
  • Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. When I made this, I did NOT need to add any extra pasta water to make the sauce because it was fine as is.
  • Sprinkle pasta with fresh parsley, and top with some vegan parmesan (recipe #413778). ENJOY!
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