When we need a good portion of plant-based protein, we use chickpea. Chickpea is also rich in fiber, that’s why after having chickpea you may not feel hungry for a long time. Despite the stereotypes, vegans do not eat tons of veggies and fruit daily ;p Here’s the recipe for penne pasta with chickpea and tomato sauce. It’s easy to make, it’s nutritious and does not take a lot of time to make it. Perfect for lunch or early dinner.
Ingredients (serves 4)
1 onion
1 carrot
8 tbsp canned chickpea/ cooked chickpea
1/2 red bell pepper
1/2 chili pepper
a tin of chopped tomatoes
2 tsp curry powder
2 tbsp olive oil
1/2 tsp sugar
pinch of dried garlic
salt
fresh basil and oregano
300-400g wholegrain penne pasta
Instructions:
Dice the onion, cut the carrot into half-slices, cut the bell peppers into cubes. Chop chili pepper, basil and oregano finely. Heat the olive oil and add carrot, chili pepper and bell pepper. Fry for 2-3 minutes while tossing. Then add onion and fry for another 2-3 minutes while tossing.
Pour the canned tomatoes over the veggies, add tomato puree, chickpea, some sugar and spices and cook over low heat for about 3-4 minutes.
Cook pasta in boiling, salted water for about 8-12 minutes.
Combine pasta with the sauce. Enjoy!
Etykiety: chickpea, english, main course, pasta, recipes, tomatoes
