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Spicy Vegetables and Chickpeas with Pasta

  • Author: Maria Koutsogiannis
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Pasta
  • Cuisine: Plant-based

Scale

Ingredients

  • Enough pasta for your family (this sauce will feed for four)
  • 2 tbsp EVOO
  • 1 large white onion, thinly sliced
  • 1 glove on garlic
  • 1 can chickpeas, strained and drained
  • 1 head of asparagus, halved
  • 1 head of broccolini, only use heads save stems for a homemade sauce
  • 1 tbsp tomate paste
  • 1 tsp salt
  • 1 tsp fresh black pepper
  • 1 tbsp sweet curry
  • 1 tbsp paprika
  • dash of cayenne
  • 1 tsp cumin
  • 1 tsp nutritional yeast
  • 1 tbsp hot sauce
  • 1 cup coconut milk

Instructions

  1. Add water to a large pot and bring to a boil. Once boiled add your pasta of choice and cook as instructed.
  2. Into a large pan on medium heat add your olive oil, onions and garlic. Let them cook down for 5 minutes or until golden.
  3. Add your chickpeas and cook for 5-7 minutes, stirring occasionally to avoid burning.
  4. Add your asparagus, and broccolini. Cook for 5 minutes then add your tomato paste, spices and hot cause. Stir well till your pasta has completely coated the veg.
  5. Simmer/Cook on low heat for 10 minutes. Make sure your veggies are cooked (not overdone).
  6. Then add your coconut milk, bring to a boil and cook on low for 5 minutes.
  7. Strain your pasta and serve with this gorgeous sauce immediately.
  8. Enjoy!