I finally found a favorite, non-Italian, vegetarian, and healthy pasta dish to make! Easy as pie and so delicious. Literally, so easy to make. The only caveat is that you need quite a bit of variety of spices. But, if you cook Indian food or general Asian food regularly, you should have all of these on hand. This recipe will make about 4-6 servings. This is pretty spicy-hot, so decrease chili powder to your liking.
- 16 oz. package of noodles (I used Hodgson Mill’s Veggie Rotini with Spinach, Tomato and Beets. Out of all the pastas I’ve tried, they are the tastiest, have the most protein per serving (8g/2 oz. dry pasta), and the least amount of sodium per serving (15 mg/2 oz. dry pasta). Special protein bonus for all us vegetarians!)
- 15 oz. can of garbanzo beans
- 6 oz. can of tomato paste
- 2 cups of water
- 1 medium sized onion
- 3 cloves of minced garlic
- 2 tsp. minced fresh ginger
- 1 tsp. cumin
- 0.5 tsp. paprika (this gets spicy when you cook it in hot oil)
- 0.5 tsp. chili powder (nix this if you want a mild dish; the paprika cooking in hot oil is plenty spicy)
- 1 tsp. ground coriander
- 1.5 tsp. tumeric
- 1-2 tsp. salt, to taste
- cilantro for garnish
- olive oil for cooking the vegetables
- Boil water and let the pasta cook. Keep an eye on it while you’re cooking the veggies.
- Cook the onions and garlic in the olive oil until the onions are soft.
- Add the spices and ginger. Cook for about 2 minutes.
- Stir in the garbanzo beans and cook for 5 minutes.
- Add the tomato paste and water. Taste the sauce and add about 1-2 tsp. salt to your liking. Also, add more chili powder at this point if it isn’t spicy enough.
- Allow the sauce to simmer for a bit; about 10 minutes.
- Toss with pasta and serve with some cilantro as garnish.