After seeing all kinds of pasta, bean pasta, quinoa pasta, rice pasta, and even lentil pasta, I found there is a new one in the market... chickpea pasta! It has more protein, more fiber, and less carbohydrates than regular wheat pasta.
A new gluten free restaurant, Chickpea, opened offering this pasta. The dish I liked most was the one with Black sauce. I love this! So I tried to imitate the flavors... here we go!
Ingredients:
Heat the oil in a pan. Sauté garlic for a few minutes and add onion. If is becoming to dry, just add a bit more of oil, water, or broth. Wait until onion is transparent.
In the meantime, cook pasta according to package directions. I used half package for 2 servings.
When garlic and onion are ready, add Kalamata olives and capers to the pan just for a few minutes to heat it up.
After pasta cooks, serve sauce on top of it.
Serves: 2
Enjoy!
A new gluten free restaurant, Chickpea, opened offering this pasta. The dish I liked most was the one with Black sauce. I love this! So I tried to imitate the flavors... here we go!
Ingredients:
- 1 tbsp extra virgin olive oil (water or broth for WFPB diets)
- 1 small onion diced finely
- 3 garlic cloves diced or crushed (or more depending on your taste)
- 1 cup chopped Kalamata olives well packed
- 1 tsp. capers
- 1 pk chickpea pasta (I used Banza)
Heat the oil in a pan. Sauté garlic for a few minutes and add onion. If is becoming to dry, just add a bit more of oil, water, or broth. Wait until onion is transparent.
In the meantime, cook pasta according to package directions. I used half package for 2 servings.
When garlic and onion are ready, add Kalamata olives and capers to the pan just for a few minutes to heat it up.
After pasta cooks, serve sauce on top of it.
Serves: 2
Enjoy!
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| Chickpea pasta with black olive sauce |
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| Chickpea pasta with black olive sauce |