Veggie Packed Pasta with Chickpeas (Plant-based & Vegan) | Wholesome Vegetable Pasta Recipe
Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe ????
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INGREDIENT LIST: (3 to 4 servings)
Boiling Pasta:
200g Pasta - (fusilli pasta OR pasta of choice)
8 cups water
1 heaping teaspoon Salt
Other ingredients:
3 tablespoon olive oil
1 cup onion (125g)
1 cup carrot (150g)
1 cup red bell pepper (150g)
2 cups zucchini
2 Tablespoon Garlic - finely chopped
1 cup cooked chickpeas (UNSALTED from a can - if you are using salted chickpeas adjust the salt accordingly)
Salt to taste (for your reference I have added total 1 teaspoon salt)
1 + 1/2 cups strained tomatoes OR passata OR tomato puree
1/2 cup water
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (OPTIONAL)
Garnish:
1 teaspoon ground black pepper
2 tablespoon extra virgin olive oil
1/2 to 1 cup fresh basil (roughly chopped) OR 1/4 cup fresh parsley (finely chopped)
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Thanks for watching this video Veggie Packed Pasta with Chickpeas (Plant-based & Vegan) | Wholesome Vegetable Pasta Recipe
#plantbased #food #recipes
this PASTA with CHICKPEAS is the perfect ITALIAN COMFORT FOOD (Pasta e Ceci)
Pasta with Chickpeas or Pasta e Ceci is the perfect Italian comfort food for the dead of winter.
Felicetti Organic Ditalini (Get 10% Off using code NACS)
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Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
???? Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion - thinly sliced and cut in half
150g / 1 Cup Carrot - cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper - cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini - cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic - finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley - finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
???? Adding salt to the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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#chickpeas #chickpearecipe #VeganRecipes #HealthyVeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #Vegan #PlantBased #PlantBasedCooking #plantbaseddiet
Mediterranean Chickpea Salad Ready in 15 Mins!
Get the recipe here:
Ingredients
2 (15-oz/439g) cans chickpeas, rinsed and drained
1 English cucumber, peeled and diced
2 roasted red peppers, diced
5-6 scallions, thinly sliced
1-2 cups grape tomatoes, halved
4 oz (115g) feta cheese
1/2-1 cup Kalamata olives, pitted and chopped
a handful of fresh parsley, finely chopped
2-3 tablespoons finely chopped fresh mint leaves
2-3 peperoncini peppers, sliced (optional)
The Dressing:
1/4 cup olive oil
2 tablespoons vinegar
2 tablespoons fresh lemon juice
1 garlic clove, grated
1 teaspoon dried crushed oregano
salt, to taste
freshly cracked black pepper, to taste
Instructions
Make the Dressing: Combine all of the dressing ingredients, except the salt and pepper, in a bowl and whisk them together.
Combine all of the salad ingredients in a large bowl and season with salt and pepper. Crumble the feta cheese on top and pour the dressing over the salad. Toss together and serve immediately or chilled.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes
The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos
EPISODE 543 - How to Make a Spanish Garbanzo Bean Stew | Potaje de Garbanzos de Baza Recipe
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Healthy Quinoa Chickpea Bowl (Plant-Based) | Easy One Pot Vegan Recipes
Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe ????
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▶️ RECIPE INGREDIENTS: (3 to 4 servings)
???? To fry chickpeas:
1 Can (398ml) of cooked Chickpeas (low sodium) - home cooked chickpeas will be 275g by weight water NOT included
1 to 2 tablespoon Olive oil
1 teaspoon Paprika
1/2 teaspoon Ground black pepper
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)
???? To cook quinoa:
1 cup Quinoa (190g) - thoroughly washed & drained
2 to 3 tablespoon Olive oil
1 cup onion (135g) - chopped
2 teaspoon garlic (3 to 4 cloves of garlic) - chopped/grated Or to taste
2 teaspoon ginger (1/2 inch ginger approx.) - chopped/grated or to taste
3/4 cup (175ml) Strained tomatoes OR passata
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (OPTIONAL)
1 + 1/2 cup (350ml) Water
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)
1/4 cup (40g) raisins - finely chopped
1/2 cup (45g) parsley - chopped
▶️ METHOD:
To a heated pan add the cooking oil and chickpeas. Cook on medium high heat until chickpea starts to crisp up (it take about 2 to 3 minutes). Then add paprika, ground black pepper and salt. Fry for another 1 to 2 minutes or until the chickpeas are nicely coated with the spices. Transfer to a plate and set it aside for later. Make sure to use a plate so that the chickpeas are spread out (this will prevent it from getting soggy)
Now to the same pan add some cooking oil, onion and salt. Adding salt will release moisture from the onion and will help it cook faster so please don’t skip it. Fry on medium-high to high heat (depending on the heat of your stove) just until the onion just starts to caramelize (it will take about 4 to 5 minutes).
As soon as the onion starts to caramelize, add the ginger and garlic. Reduce the heat to medium low and fry for about 1 to 2 minutes or until fragrant.
Next add the strained tomatoes/passata and let it cook for about 2 minutes, in the mean time wash the quinoa thoroughly with water and transfer to the pan along with ground cumin and cayenne pepper. (Cayenne pepper is optional). Increase the heat to medium-high, add water and bring to a boil. Reduce the heat to low. Cover and cook on low heat for about 20 minutes or until quinoa is fully cooked.
Uncover and check to see if the quinoa is cooked. It should be cooked by then but if not cook it for a bit longer. Turn off the heat, add parsley, raisins and fried chickpeas and mix well. (Please DO NOT skip the raisin, as it will balance out the tartness of the tomato. Also, it’s important to finely chop the raisins so that it can disintegrate in the dish and you won't even notice it). Check for seasoning. Ready to serve.
This is perfect for meal prep as it stores well in the fridge for up to 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the quinoa, this will get rid of any impurities/gunk and will give a cleaner taste to the quinoa. Also, drain the water properly from the quinoa otherwise it will turn soggy when cooked
-Towards the end of cooking quinoa, if there is still water left in the pan then uncovered and continue cooking for a bit longer to get rid of the excess water
- Be careful when adding ginger because if you add to much of it the dish will turn bitter
- Please DO NOT skip the raisin, it's an important ingredient and will balance out the tartness of the tomato. Also, it’s important that you finely chop the raisins so that it can disintegrate in the dish
- This recipe is perfect for meal prep as it stores well in the fridge for 3 to 4 days
Enjoy!
#healthy #food #recipes
Thanks for watching the video Healthy Quinoa Chickpea Bowl (Plant-based) | Easy One Pot Vegan Recipes