Creamy chickpeas, aromatic sun-dried tomatoes and delicate garlic come together in this vegan chickpea pasta – an uncomplicated dish full of flavor that is quick to prepare and perfect for any occasion.
| Preparation time | 25 minutes |
| Difficulty level | simply |
| portions | 2 |
Ingredients:
- 125g of pasta of your choice
- 2 MANI garlic cloves , finely chopped
- 75 g MANI dried tomatoes , chopped
+ 2 tbsp olive oil from the tomato jar - 1/2 tsp dried oregano
- 1 tsp paprika powder
- 120 g chickpeas (cooked, drained)
- 120 ml coconut milk
- approx. 80 ml pasta water
- 20 g vegan Parmesan, grated
- Salt & pepper
- Optional garnishes: chili flakes, basil, vegan Parmesan
Preparation:
- Cook the pasta al dente.
- Collect about 80 ml of pasta water and set it aside.
- Heat 2 tablespoons of olive oil from the jar of tomatoes in a large pan over medium heat.
- Add garlic, dried tomatoes, oregano and paprika powder and sauté for 2-3 minutes.
- Add the chickpeas and sauté briefly.
- Stir in coconut milk, pasta water and vegan Parmesan, and season with salt and pepper.
- Cover the pan with a lid and simmer the sauce over medium-low heat for about 5 minutes.
- Add the cooked pasta to the sauce and toss briefly so that it absorbs the sauce.
- If necessary, add a little more (pasta) water until the desired consistency is reached.
- Serve the pasta with chili flakes, basil and vegan parmesan, if desired.
