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FreistyleRecipes · Travel · Slow Living

Protein Pasta with chickpeas and lentils

Prep: 10 minCook: 20 minTotal: 30 minServings: 4 servings

Ingredients

  • 2 shallots
  • 1 Tbsp olive oil
  • 1 Tbsp raw 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)
  • 2 Tbsp tomato paste
  • 1 tsp paprika powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 400 ml (1 ¾ cups) vegetable stock
  • 1 tsp oregano
  • 150 ml (3/4 cup) vegan cream
  • 500 gr (18 oz.) pasta of your choice

Instructions

  1. Finely chop the shallots
  2. Heat up the olive oil in a pan, add the shallots, sprinkle them with sugar and let them caramelize for 3-4 minutes
  3. Finely chop the dried tomatos and add them to the pan along with the tomato paste
  4. Let it roast for another 2-3 minutes
  5. Add the chickpeas and lentils along with paprika powder and garlic powder
  6. Deglaze with the vegetable stock and let simmer at low heat for about 10–15 minutes with closed lid, until the lentils are soft
  7. Cook the pasta in the meantime
  8. Season the sauce with salt, oregano and vegan cream and let it heat up quickly – then pour  over the pasta
  9. Serve with vegan parmesan and fresh herbs

Notes

Tip from my kitchen: for an extra creamy sauce, I like to stir in another splash of vegan cream at the end. If you want even more protein, cook some of the pasta as lentil or chickpea spaghetti – I like to make my own portion with lentil spaghetti. The red lentils thicken the sauce on their own; if it gets too thick, just stir in a little more stock. The sauce keeps for 3–4 days in the fridge and tastes almost better the next day, so it is great for prepping ahead.

Source: frei-style.com/protein-pasta-with-chickpeas-and-lentils