A red sauce with chickpeas? Ummm. Yeah!
Sadly, I wasn’t cooking as much as I would have liked. Artie had been taking the reins. I totally appreciated it, but also felt bad. So, on Saturday, I gave him another night off from the kitchen, and begun to dig around the cabinets to see what I could whip together. With a can of chickpeas, a couple of cans of tomato sauce and some veggies, I put together a chickpea marinara to go atop of some pasta for a lovely comfort-food dinner.
We used quinoa pasta, but you can use whatever kind of pasta you like. I’d also recommend serving over rice or as a red rice casserole. Served up with a side salad or some steamed veggies, it’s very satifying.
Quinoa Pasta with Chickpea Marinara
Source: Mac’s Saturday Night Vegan Special
- 1 lb quinoa pasta, cooked (Ancient Harvest is a great brand)
- 4 garlic cloves, sliced
- 1 medium onion, peeled and diced
- 1 red bell pepper, chopped
- 1/2 c. carrots, chopped
- 1/4 c. vegetable broth*
- 1 Tbsp. tomato paste*
- 2 8oz can of tomato sauce*
- 1 15oz can of chickpeas, rinsed and drained
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 1/4 tsp. crushed red pepper
- 1/4 tsp. freshly ground red pepper
- Dash of parsley as garnish
* = No salt added variety is preferred
- Cook pasta according to box instructions. Begin to prepare sauce while pasta is cooking
- Add a bit of cooking spray to a large saucepan. Heat, then add sliced garlic. Saute until lightly browned
- Add onions, bell pepper, carrots and vegetable broth to the pan. Cook until onions start to become tender tender (about 5 minutes).
- Add tomato paste and sauce to pan, and bring mixture to a boil. Then, add chickpeas and stir in spices. Lower heat and simmer for 10-15 minutes
- When serving, ladle sauce over cooked pasta
Leftovers for lunch, topped with balsamic-marinated mushroom