Ceci (Chickpea) Sauce With Whole Wheat Pasta - Vegan |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Sometimes I find inspiration in the oddest places... ^_^ This recipe was one that I saw (and veganized) from Rachel Ray's 'Week in a Day'. The flavor of this pasta was DELICIOUS, I am so glad I decided to try it. This recipe was easily veganized by using vegetable broth, and replacing the grated cheese with my recipe for vegan parmesan (My Vegan Parmesan) Ingredients:
2 tablespoons extra virgin olive oil |
1 onion, finely chopped |
4 garlic cloves, finely chopped |
1 red chili pepper, finely chopped (fresno or holland) |
2 sprigs fresh rosemary, leaves picked and finely chopped |
1 bay leaf |
salt & freshly ground black pepper, to taste |
1 (28 ounce) can chickpeas, rinsed and drained (garbanzo beans) |
1 1/2 cups vegetable stock |
1 (28 ounce) can san marzano tomatoes, whole |
1 lb whole wheat penne |
vegan parmesan cheese, for serving (my vegan parmesan) |
flat leaf parsley, finely chopped, for serving |
Directions:
1. 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.
2. Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits.
3. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through.
4. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little.
5. Bring water to boil for pasta, salt the water and cook to al dente.
6. Reserve a cup of starchy pasta water just before draining, just in case.
7. 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.
8. Sprinkle pasta with fresh parsley, and top with some vegan parmesan (My Vegan Parmesan). ENJOY!
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