You should definetely make this chickpea sauce.
A great way to use the chickpeas you have left over but also to hide them in the smartest way in your children's sauce. The only sure thing is that they will never understand that they are eating chickpeas.
#Foodwaste is a huge topic that concerns more and more people worldwide. Many of us (and I put myself in it) throw away the food we have left over because it simply is not enough for two or sometimes we just do not want to eat it.
Lately I have been trying to take advantage of ingredientsthat others are throwing away, such as banana peels, broccoli stalks and potato peels (recipes are coming).
This time I had left over 2 cups chickpeas in the fridge. What did I do? I turned them into this wonderful, delicious pasta with chickpea sauce. And I'm really glad I wrote down the ingredients (to give them to you) since I was sure from the beginning that I would prepare something magical.
If you like this recipe you can try the following:
Spaghetti with spinach and vegan alfredo
Spaghetti with chickpea sauce
Ingredients
- 160 gr. raw spaghetti of your choice
- 250-300 gr. boiled chickpeas
- 1/2 onion
- 1/2 carrot
- 2 garlic cloves
- 1/2 lee
- 1 tbsp tomato paste
- 1/2 tsp chili
- 2 tbsp olive oil
- salt
Instructions
- Start by heating the olive oil in a wok or large pan.
- Add the onion, garlic, carrot and leek. Cook for 5-6 minutes.
- Add the pulp and 1 cup hot water. Boil on medium heat for 5 minutes. Add the chickpeas and 2 extra cups of water.
- Cook for about 10-15 minutes. Transfer the mixture to the blender and beat to make a sauce. If you think you want it thinner, add a little water from the one in which your pasta is boiling.
- Boil the pasta according to the instructions on the package in plenty of salted water. Strain and put back in the pot with the sauce. Stir and add if you want vegan grated cheese.
Nutrition
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