French Peas Tomatoes and Chickpea Pasta
French peas, Tomatoes and Chickpea Pasta
Vegan Spring Pasta
This is a dish to impress.
The recipe has only 4 steps, which makes it a great last-minute dinner 🙂
Prepare your favorite pasta (yay it can be gluten free!) and top with green-red-white veggies.
I served it hot, but you can serve hot or cold. your call.
What you’ll need
2-4 tbsp. Olive oil
1 garlic clove
½ cup cooked chickpea Or sprouted chickpeas Or any cooked bean you like
1 green zucchini (Cut into small cubes)
0.40pound (approximately ⅔ cup) fresh French peas (each pea is cut in half)
5 sundried tomatoes (Cut into strips)
1 squeezed lemon juice
4 tbsp. white wine
Crushed chili peppers (i.e. the dry spice)
2-3 tbsp. boiled water
1. Heat olive oil in a large saucepan, add the onion and zucchini and sauté them.
2. Add the peas and garlic and continue sautéing. Pour some more oil if necessary.
3. Add the two tbsp. boiled water, chickpea, tomatoes, white wine, chilies, salt and ½ squeezed lemon juice.
4. Cook until most liquids vaporized. After turning off the stove, pour ½ squeezed lemon juice.
That’s it. Bon appetite!
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