Ingredients
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8 oz (about 225g) gluten-free chickpea pasta
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2 tablespoons olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 can (15 oz) chickpeas, drained and rinsed
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground paprika
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1/4 teaspoon ground cinnamon
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1 Salt and black pepper to taste
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1 can (14 oz) diced tomatoes (or 2 cups diced fresh tomatoes)
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1/4 cup chopped fresh parsley, for garnish
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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
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1
Done
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Cook the gluten-free chickpea pasta according to the package instructions until al dente. Drain and set aside. |
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2
Done
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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. |
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3
Done
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Stir in the minced garlic and cook for another 1-2 minutes until fragrant. |
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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. |
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5
Done
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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. |
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6
Done
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Add the cooked chickpea pasta to the skillet and toss everything together until well combined. |
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7
Done
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Serve the Middle Eastern-inspired Chickpea Pasta in bowls, garnished with fresh parsley and lemon wedges on the side for squeezing over the pasta. |
