Apr 23, 2013

Spaghetti with Chickpeas… Easy Vegan Meal.

This is a comfort-food meal from my childhood. My mom worked full time. My dad worked two jobs. So this meal was a staple as it was so fast and easy to prepare. I often made it when I was a single mom and working two jobs myself! And boy, is it delicious!

As far as micronutrient content goes… no, this dish is certainly not at the top of the list. But it’s wholesome, hearty and filling. You can include a fresh salad for more nutrients! So if you get home late and need something quick and simple to prepare in a pinch, here it is…

Ingredients:

  • 1 pound spaghetti (I used brown rice spaghetti. See notes.)
  • 2 cans no salt added garbanzo beans (chick peas)– no need to drain
  • 2 cups water
  • 1 large bunch fresh parsley, chopped
  • 1 small onion, sliced
  • 4-5 cloves fresh garlic, crushed
  • 1 TBS Coconut Aminos or any low sodium soy sauce.
  • 2 tsp kuzu root (or any natural thickener such as corn starch or tapioca flour)

Directions:

  1. Boil the pasta.
  2. While the spaghetti is cooking, place the beans, garlic, onion, parsley and water in a sauce pan and simmer on low heat.
  3. When the beans are hot, prepare a slurry with the thickener. Just add some cold water to form a loose paste. Add this to the bean mixture and stir to combine. It should thicken the broth a little but not too much. Add more if needed.
  4. Serve the pasta with the chickpea mixture.
  5. Top with some extra parsley and almond parmesan cheeze (optional)
Helyn’s Notes: I have tried SO many gluten-free, whole grain pastas. I found one that is the absolute best, by far, in texture and taste. It’s Tinkyada brand. They have many different kinds of pasta. What’s great about them is that they are not sticky and gooey like so many other brown rice pastas can be. It’s the only brand I use now, other than specialty pastas such as buckwheat.

Serves 4. Enjoy!

Health trails,

2 responses to “Spaghetti with Chickpeas… Easy Vegan Meal.”

  1. Anonymous says:

    This sounds good,thanks for sharing. This easy recipe lends itself well to some added fresh spinach or kale. Easy peasy…just throw it in with the onions to cook. I agree Tinyada is the best brown rice pasta on the market. It is all we use. Walmart carried it in their gluten-free section.

  2. Helyn says:

    Yes, the addition of some greens would be fabulous! 🙂 Thanks for commenting!

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