Ingredients
-
8 oz (about 225g) gluten-free chickpea pasta
-
2 tablespoons olive oil
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 can (15 oz) chickpeas, drained and rinsed
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1/2 teaspoon ground turmeric
-
1/2 teaspoon ground paprika
-
1/4 teaspoon ground cinnamon
-
1 Salt and black pepper to taste
-
1 can (14 oz) diced tomatoes (or 2 cups diced fresh tomatoes)
-
1/4 cup chopped fresh parsley, for garnish
-
1 Lemon wedges, for serving
Directions
Feel free to adjust the spice levels according to your preference. This dish is a delightful blend of Middle Eastern flavors and gluten-free chickpea pasta, making it a satisfying and wholesome meal.
Steps
1
Done
|
Cook the gluten-free chickpea pasta according to the package instructions until al dente. Drain and set aside. |
2
Done
|
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent. |
3
Done
|
Stir in the minced garlic and cook for another 1-2 minutes until fragrant. |
4
Done
|
Add the drained chickpeas to the skillet and sprinkle with ground cumin, ground coriander, ground turmeric, ground paprika, ground cinnamon, salt, and black pepper. Sauté for 5-7 minutes, allowing the spices to coat the chickpeas and become aromatic. |
5
Done
|
Pour in the diced tomatoes (with their juice) and cook for an additional 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. |
6
Done
|
Add the cooked chickpea pasta to the skillet and toss everything together until well combined. |
7
Done
|
Serve the Middle Eastern-inspired Chickpea Pasta in bowls, garnished with fresh parsley and lemon wedges on the side for squeezing over the pasta. |