30.7 C
New York
Monday, July 15, 2024

Meera Sodha’s vegan recipe for pasta with chickpeas, preserved lemon and chilli | Vegan food and drinks


Welcome, when you’re new right here; and welcome again, when you’re an outdated hand round these elements. I hope you had a superb vacation. This January, I’ll be enjoying DJ, internet hosting the equal of the chilled Saturday slot, besides with meals reasonably than tunes. The recipes this month will likely be relaxed, simple to place collectively and considerably acquainted. First up is that this tackle pasta e ceci, as a result of life is all the time good with pasta, beans and broth. I’ve taken the freedom of amping up the flavour with some sun-dried tomato, preserved lemon and chilli, and I hope you (or any Italians studying) don’t thoughts.

Pasta with chickpeas, preserved lemon and chilli

Dietary yeast provides a creamy texture and a tacky, savoury flavour. You should purchase it in any main grocery store.

Prep 15 min
Cook dinner 40 min
Serves 4

Further-virgin olive oil
4 sprigs rosemary
, leaves picked
1 brown onion, peeled and finely chopped
2 medium carrots (200g), peeled and finely chopped
2 sticks celery, finely chopped
3 garlic cloves, peeled and minced
3 tbsp sun-dried tomato paste
2 x 400g tinned chickpeas
, not drained
1 preserved lemon (30g), deseeded, rind and pulp finely chopped
160g macaroni
1½ teaspoon fantastic salt
1½ tsp dried chipotle flakes
20g dietary yeast

¾ tsp coarsely floor black pepper

First, make some rosemary oil. Put 80ml extra-virgin olive oil and the rosemary leaves in a small pan on a low warmth for 4 to 5 minutes, till effervescent, then take off the warmth and go away to infuse whilst you make the remainder of the dish.

Put 5 tablespoons of oil in a big casserole pot on a low-medium warmth and, when scorching, add the onion, carrot and celery and prepare dinner, stirring sometimes, for 12 minutes, till softened. Add the garlic and tomato paste, stir for 30 seconds, then add one of many tins of chickpeas and all of the water from the can, and mash with a potato masher till you may have a tough paste.

Stir within the preserved lemon and the second tin of chickpeas and its water, then add the pasta, a teaspoon and a half of salt, the chilli, and a litre and a half of faucet water. Stir to mix, cowl the pan and go away to simmer till the pasta is cooked – it may take a bit longer than the packet suggests (mine took quarter-hour).

Stir within the dietary yeast and black pepper, simmer for a closing three or 4 minutes, then divide throughout 4 bowls, drizzle the rosemary oil on prime and serve.

  • Ought to all of us be vegan? On Tuesday 30 January at 8pm GMT, Meera Sodha joins a live-streamed dialogue on the professionals, cons, realities and myths of a plant-based food plan. Tickets accessible right here.

Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Articles