Vegan Spicy Chickpeas with Tomato Basil Pasta
This vegan spicy chickpeas with tomato basil pasta is an absolutely delicious and easy vegan dinner idea that can be completely Top 8 Free.
Servings: 4 people
Calories: 566kcal
Ingredients
- 1 15oz can chickpeas, drained and rinsed
- 2 tbsp olive oil (can sub with another neutral oil or vegetable stock)
- 2 teaspoon smoked paprika
- 1-2 teaspoon red pepper flakes (start with 1, up to 2 for extra spicy or reduce to much less if you don't want spicy)
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seed (or ½ teaspoon ground mustard)
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 28oz cans San Marzano Whole Tomatoes (can use another whole tomato brand)
- 2 tablespoon brown sugar, optional (can sub with coconut sugar)
- ¼ cup vegan parmesan
- ½ lb pasta (we used linguine but any pasta can be used)
For the Basil Pesto
- 2 cups fresh basil
- ½ cup pine nuts (sub with walnuts or sunflower seeds)
- ¼ cup vegan parmesan
- 2 tablespoon lemon juice
- 2 cloves garlic, quartered
- ⅛ teaspoon sea salt
- ⅛ tsp pepper
- 3 tablespoon olive oil
Instructions
- Add oil to a large skillet or pot over medium heat. Add chickpeas and saute for together.
- Add in the smoked paprika, red pepper flakes, fennel seeds, mustard seed, onion powder, salt and pepper. Stir together well. Cook for 5 mins or until chickpeas are crispy. Stirring occasionally. Remove chickpeas to a plate once down.
- While that's cooking, add all the pesto ingredients except the oil into a food processor and blend slowly pouring in the oil until well combined. Set aside.
- In the same skillet or pot, add the tomatoes and mash them down with a potato masher or a spatula.
- Add ⅔ cup of the pesto and bring the skillet to a simmer with medium heat. Cook for 10 - 15 mins while stirring every few minutes. The sauce should thicken a bit as it reduces.
- While cooking down, bring a pot of water to a boil and cook your pasta according to instructions.
- When sauce is ready add in brown sugar and parmesan and stir to combine with the sauce.
- Drain your pasta and add it to the sauce. Stir to combine.
- Add chickpeas in and stir or top bowls with them when serving.
- *Use remaining pesto as a dipping sauce for something else.
Nutrition
Calories: 566kcal | Carbohydrates: 57g | Protein: 11g | Fat: 34g | Saturated Fat: 4g | Sodium: 812mg | Potassium: 295mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1274IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 3mg