Healthy Chickpea Pasta (Plant-Based) | Easy One Pot Vegan 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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▶️ RECIPE INGREDIENTS: (3 - 4 servings)
2 to 3 Tablespoon Olive oil
150g / 1 cup Onion - finely chopped - 1 medium size onion
150g / 1 cup Celery - finely chopped - 3 celery stalks
150g / 1 cup Carrot - finely chopped - 2 medium carrots
Salt to taste (I have added total 1+1/4 tsp pink Himalayan salt)
1 Tablespoon garlic - finely chopped (3 to 4 cloves of garlic)
1 Teaspoon Dried Oregano
1/4 Teaspoon Chilli flake (Optional)
2 cups / (1 Can 540 ml) Cooked chickpeas
1+1/2 cup / 350ml Strained tomatoes/Passata
4 cups / 1 Liter Water
160g / 2 cups approximately - Pasta (mini rigatoni) or pasta of choice
▶️Garnish:
1/3 cup / 15g Parsley - finely chopped
Drizzle of Olive oil - 1 to 2 Tbsp (I have added organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion , celery, carrot, salt (½ tsp). Fry on medium high heat until the onions are soft and just starts to caramelize. Adding salt to the vegetables will make it cook faster and will season it as well (it's an important step so please do not skip it). Once the onion starts to caramelize, reduce the heat to medium or medium-low (depending of the heat of your stove). Add garlic, oregano, chilli flakes and continue to fry on medium heat for about 1 to 2 minutes or until fragrant. Be careful not to burn the garlic.
If at any point the pan gets over heat reduce the heat.
Now add the cooked chickpeas, strained tomatoes/passata , water and mix well. Cover the pot and bring to a boil. Once the water starts to boil, reduce the heat to low and cook for about 15 minutes on low heat for the flavours to develop.
After 15 minutes, uncover the pot and increase the heat to medium and bring it to a gentle boil. Add the pasta and salt and cook uncovered on medium heat until the pasta is al dente. I have added mini rigatoni pasta but you can use any shape/size of pasta of choice.
Please note by the time the pasta if cooked most of the water will be gone and you will be left a creamy sauce. If it happened that the water cooks out faster and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water. You can adjust the consistency of the sauce as per your liking whether you want it soupy or thick.
Turn off the stove. Garnish it with finely chopped parsley and a drizzle of a good quality olive oil. Mix well. Ready for serve.
▶️ IMPORTANT TIPS:
- Adding salt while frying the onion and vegetables will make it cook faster and season it as well, it's an important step so please do not skip it
- Every stove is different so adjust the heat accordingly to your stove
- you can always adjust the consistency of the sauce to your liking, if you want it soupy or thick creamy
- If it happened that the water cooks out faster than anticipated and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water to this otherwise it will ruin the taste of the dish
- It's important that you garnish the pasta with fresh herbs and a good quality olive oil, it will complete the dish
Enjoy!
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▶️ My other videos:
Healthy Quinoa Chickpea Bowl :
Black Bean Pita Sandwiches:
Homestyle Lentil Stew:
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Thanks for watching the video Healthy Chickpea Pasta (Plant-Based) | Easy One Pot Vegan Recipe!
#vegan #recipe #plantbased
Grilled Vegetable Chickpea Pasta
Take dinner outside to the grill with this recipe for Grilled Vegetable Chickpea Pasta featuring an assortment of fresh, seasonal summer veggies.
INGREDIENTS
3 ears of fresh corn, un-shucked
1 sliced golden yellow squash
1 sliced zucchini
1 peeled and thickly sliced sweet onion
2 seeded and large sliced purple bell peppers
4 quartered Roma tomatoes
2 tablespoons of olive oil + ½ cup more
2 8-ounce boxes of Banza penne pasta
4 leaves of chiffonade fresh basil
sea salt and fresh cracked pepper to taste
PREPARATION
1. Preheat a grill to high heat, 450° to 550°.
2. Coat the prepared squash, zucchini, onions, peppers and tomatoes with 2 tablespoons of olive and salt and pepper and bring it out to the grill along with the corn.
3.Place the corn in the husks directly onto the grill and cook for 10 minutes with the door shut.
4. Next, flip the corn over and place down the remaining vegetables and cook for 1 to 2 minutes per side. Note: You only want to mark them and slightly cook them so that they remain al dente or slightly crunchy.
5. Once all of the vegetables are cooked remove them from the grill. Finish the vegetables by thinly sliced the bell peppers and onions, and then shuck and trim the corn of the cob. Keep warm.
6. Boil the pasta in a large pot of boiling salted water until they are al dente. Strain and to a large bowl with the cooked vegetables, ½ cup of olive oil and salt and pepper and toss.
7. Finish the pasta with fresh chopped basil.
Roasted Veggie Chickpea Pasta - VEGAN PASTA FROM SCRATCH
Hey everyone! I'm gonna show you in this video how to make chickpea pasta from SCRATCH! This recipe does use semolina flour, so it is not gluten-free, but it is protein packed for those of you that are trying to get more protein in your pasta. Making pasta at home is challenging and this is not my first time. I have failed many times, but this pasta finally worked and I hope that I can inspire you to try and make some pasta at home. I recommend hanging your pasta, rather than bundling it. I added a link below to my favorite pasta drying racks that don't take up too much space in the house. (Take it from someone who lives in a small LA apartment.) What are you favorite kinds of bean pastas? Do you prefer veggie pasta? Comment your thoughts below!
Pasta drying rack -
The pasta recipe is incredibly simple because like the Italian nana would say, you gotta add flour until the dough is tacky. I did not measure the ingredients here minus the wet ingredients blended in the beginning of the video. If you have any questions about the recipe, please never hesitate to drop me a line! I am always happy to reply.
Pasta ingredients:
Pasta dough:
2 cups cooked chickpeas
2 cups vegetable broth (homemade or store-bought)
semolina flour
Vegetables:
Broccoli
Cherry Tomatoes
Yellow Squash
Artichoke Hearts
Button Mushrooms
Olive oil
Garlic powder
Black pepper and salt
Crushed Red Pepper
3 Easy ONE POT Vegan Meals With Chickpeas | Easy Vegan Recipes | Food Impromptu
▶️ CHICKPEA PASTA RECIPE: (3 - 4 servings)
2 to 3 Tablespoon Olive oil
150g / 1 cup Onion - finely chopped - 1 medium size onion
150g / 1 cup Celery - finely chopped - 3 celery stalks
150g / 1 cup Carrot - finely chopped - 2 medium carrots
Salt to taste (I have added a total of 1+1/4 tsp pink Himalayan salt)
1 Tablespoon garlic - finely chopped (3 to 4 cloves of garlic)
1 Teaspoon Dried Oregano
1/4 Teaspoon Chilli flake (Optional)
2 cups / (1 Can 540 ml) Cooked chickpeas
1+1/2 cup / 350ml Strained tomatoes/Passata
4 cups / 1 Liter of Water
160g / 2 cups approximately - Pasta (mini rigatoni) or pasta of choice
Garnish:
1/3 cup / 15g Parsley - finely chopped
Drizzle of Olive oil - 1 to 2 Tbsp
METHOD:
To a heated pan add olive oil, onion, celery, carrot, and salt (½ tsp). Fry on medium-high heat until the onions are soft and just start to caramelize. Then reduce the heat to medium or medium-low. Add garlic, oregano, and chili flakes and continue to fry on medium heat for about 1 to 2 minutes or until fragrant.
Now add the cooked chickpeas, strained tomatoes/passata, and water and mix well. Cover the pot and bring it to a boil. Then reduce the heat to low and cook for about 15 minutes on low heat for the flavors to develop.
After 15 minutes, uncover the pot and increase the heat to medium and bring it to a gentle boil. Add the pasta and salt and cook uncovered on medium heat until the pasta is al dente.
Please note by the time the pasta is cooked most of the water will be gone and you will be left with a creamy sauce. If it happened that the water cooks out faster and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water. You can adjust the consistency of the sauce as per your liking whether you want it soupy or thick. Turn off the stove. Garnish with finely chopped parsley and a drizzle of good-quality olive oil. Mix well.
▶️ QUINOA FRIED RICE WITH CHICKPEAS: (3 servings approx.)
1/2 cup / 95g - Quinoa (soaked for 30 minutes)
1/2 cup / 100g - white BASMATI Rice (soaked for 30 minutes)
2 cups/1 can(540ml) - Cooked chickpeas
3 tablespoons - Olive Oil
1cup / 130g - Onion (finely chopped)
1 cup / 150g - Carrot - (cut into small cubes)
1 +1/2 cup / 360ml - Vegetable Broth (low sodium)
Salt to taste (I have added a total of 1 teaspoon of Pink Himalayan salt)
1/4 teaspoon - Cayenne pepper (Optional)
1 tablespoon - Lemon Juice or to taste
1/3 cup/ 20g - Parsley - finely chopped
METHOD:
Wash the quinoa and basmati rice thoroughly until the water runs clear and then let it soak in water for 30 minutes.
To a heated pan add olive oil, onion, carrot, and 1/4 teaspoon salt, and fry on medium heat until the onion and carrot starts to caramelize.
Add the soaked/drained quinoa, rice, and cooked chickpeas, along with vegetable broth, salt, and cayenne pepper. Bring to a rapid simmer. Then reduce the heat to the lowest point in your stove and cover and cook for about 20 minutes. Once cooked turn off the heat and uncover. Add the lemon juice, and parsley and mix very gently, Cover and let it sit for 5 minutes before serving (for flavors to blend).
▶️ SPINACH BROWN RICE WITH CHICKPEAS RECIPE: (3 to 4 servings)
1 cup / 200g Brown rice - medium grain (if you are using long grain brown rice, adjust the cooking time accordingly, as it cooks faster than the medium grain rice)
2 to 3 Tablespoon Olive Oil
1+ 1/2 cup / 200g Onion - one medium size onion
2 Tablespoon Garlic - 5 to 6 Garlic approx.
1+1/2 cup / 350ml Strained tomatoes/Passata
300g / 8 to 9 cups approx. - Fresh Spinach - chopped
4 cups / 1 Liter of Water
1/4 Teaspoon Chilli flake (Optional)
2 cups / 1 Can (540 ml) Cooked chickpeas
3/4 cup / 20g Fresh Dill (If you like mild dill flavor add 1/2 cup)
Salt to taste (I have added a total of 1+1/4 teaspoon pink Himalayan salt)
Garnish:
1/3 cup / 15g Parsley - finely chopped (Optional)
Lemon juice to taste (I have added 1 tablespoon of lemon juice)
Black pepper to taste (I have added 1/2 teaspoon black pepper)
Drizzle of Olive oil - 1 to 2 Tbsp
METHOD:
Wash thoroughly and soak 1 cup of brown rice for 1 hour.
Heat a deep cooking pot. Add olive oil, onion, and 1/4 teaspoon salt. Fry the onion on medium-high heat until it just starts to caramelize, while stirring frequently.
Then reduce the heat to medium-low. Add the finely chopped garlic, and chili flakes and continue to fry for another 1 to 2 minutes or until fragrant, while stirring frequently.
Now add the strained tomatoes, and spinach and mix well. Transfer the soaked/strained rice, cooked chickpeas, salt, water, and fresh dill to the pot and bring it to a vigorous boil. Then reduce the heat to low and cook for about 25 to 30 minutes or until the rice is cooked but still slightly firm. (We don't want mushy rice).
Uncover and turn the heat to medium-high and cook for another 1 to 2 minutes. Turn off the heat and garnish with Parsley, lemon juice, and a good quality olive oil.
#vegan #recipes #food
How to Make Oven Roasted Chickpeas - 4 Ways!
This Mediterranean Oven Roasted Chickpeas Recipe is a great snack idea to substitute for peanuts - it has lower calories and lower fat and very customizable.
Here are some other videos you might like:
Copycat Starbucks Chickpea Bites Box:
The Best Hummus:
Pasta Chips:
???? CHICKPEA INGREDIENTS
1 15 oz can chickpeas
1 tablespoon olive oil
½ teaspoon cumin
½ teaspoon paprika
Salt & pepper to taste
INSTRUCTIONS
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
2. Rinse the chickpeas a colander until the water runs clear. Using a paper towel, dab the chickpeas to dry them.
3. Transfer chickpeas to the baking sheet, add olive oil, cumin, paprika, salt and pepper, and toss until the chickpeas are well coated. Then spread the chickpeas out in a single layer over the baking sheet. Bake chickpeas in the preheated oven for 30-35 minutes, tossing halfway through.
4. Eat immediately while they're warm, or allow to cool and then store in an airtight container to enjoy later.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
STRAINER:
BAKING TRAY:
MEASURING SPOONS & CUPS:
⏱️ TIMESTAMPS:
0:00 Introduction
0:33 Ingredients you’ll need
1:01 Preparing chickpeas
1:39 Seasoning the chickpeas
2:30 Roasting the chickpeas
2:36 Finished product
2:42 Different varieties to make
2:58 Taste test
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#RoastedChickpeas #Chickpeas #HealthySnack #SnackRecipe
High Protein Chickpea Salad (Plant-based) | Healthy Salad Recipe for Vegetarian and Vegan Diet
High Protein Chickpea Salad (Plant-based) | Healthy Salad Recipe for Weight Loss
Almond Flax Crackers Recipe (for the salad topping as shown in the video) :
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▶️ RECIPE INGREDIENT LIST: (2 to 3 servings)
▶️ To prepare chickpeas:
540ml can of cooked chickpeas (unsalted)
(home cooked chickpeas by weight will be 355g approximately, water NOT included)
1 to 2 tablespoon olive oil
2 teaspoons Paprika
1 teaspoon garlic powder
1 teaspoon cumin
Salt to taste (for your reference I have used 1/2 teaspoon salt )
1/4 Teaspoon cayenne pepper (OPTIONAL)
1 teaspoon oregano
(Combine all the above ingredients and Cook the chickpeas on Medium heat by stirring often until they are coated with spices)
▶️ Vegetables for salad:
1 cup chopped cucumber (150g)
1 cup chopped red bell pepper (150g)
1 cup chopped tomato (200g)
1/2 cup chopped onion (70g)
1/2 cup shredded carrot (65g)
1/2 cup parsley OR 1/4 cup cilantro
▶️ Salad Dressing:
3 tablespoon extra virgin olive oil
2 tablespoon lemon juice OR vinegar
1 tablespoon maple syrup OR OR 2 teaspoons sugar OR honey
Salt to taste (for your reference I have used 1/2 teaspoon salt )
1/2 teaspoon black pepper
(You can adjust the ratio of the ingredients for salad dressing to your taste)
Almond Flax Crackers Recipe (for the salad topping as shown in the video) :
----------
▶️ Please subscribe:
----------
▶️ Follow me on:
Instagram:
Pinterest:
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▶️ RECIPE INGREDIENT LIST: (2 to 3 servings)
▶️ To prepare chickpeas:
540ml can of chickpeas (unsalted)
(home cooked chickpeas by weight will be 355g approximately, water NOT included)
1 to 2 tablespoon olive oil
2 teaspoons Paprika
1 teaspoon garlic powder
1 teaspoon cumin
Salt to taste (for your reference I have used 1/2 teaspoon salt )
1/4 Teaspoon cayenne pepper (OPTIONAL)
1 teaspoon oregano
(Combine all the above ingredients and Cook the chickpeas on Medium heat by stirring often until they are coated with spices)
▶️ Vegetables for salad:
1 cup chopped cucumber (150g)
1 cup chopped red bell pepper (150g)
1 cup chopped tomato (200g)
1/2 cup chopped onion (70g)
1/2 cup shredded carrot (65g)
1/2 cup parsley OR 1/4 cup cilantro
▶️ Topping:
Almond Flax Crackers Recipe (for the salad topping as shown in the video) :
#healthy #recipes #food
Thanks for watching High Protein Chickpea Salad (Plant-based) | Healthy Salad Recipe for Weight Loss