20 MAY 2020
Protein pasta with chickpeas and lentils
INGREDIENTS
- 2shallots
- 1Tbspolive oil
- 1 Tbspraw cane sugar
- 10 dried tomatoes in oil
- 150 g (5.3 oz.) chickpeas pre-cooked or from the jar
- 100 gr(3.5 oz.) red lentils raw
- 2Tbsptomato paste
- 1tsppaprika powder
- 1tspgarlic powder
- 1/2tspsalt
- 400 ml (1 ¾ cups)vegetable stock
- 1tsporegano
- 150 ml (3/4 cup) vegan cream
- 500 gr (18 oz.) pasta of your choice
INSTRUCTIONS
- Finely chop the shallots
- Heat up the olive oil in a pan, add the shallots, sprinkle them with sugar and let them caramelize for 3-4 minutes
- Finely chop the dried tomatos and add them to the pan along with the tomato paste
- Let it roast for another 2-3 minutes
- Add the chickpeas and lentils along with paprika powder and garlic powder
- Deglaze with the vegetable stock and let simmer at low heat for about 10–15 minutes with closed lid, until the lentils are soft
- Cook the pasta in the meantime
- Season the sauce with salt, oregano and vegan cream and let it heat up quickly – then pour over the pasta
- Serve with vegan parmesan and fresh herbs
Dieser Beitrag ist auch verfügbar auf: deutsch
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Yours, Verena
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