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Chickpea Pasta with Grilled Vegetable Marinara Recipe

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This Chickpea Pasta with Grilled Vegetable Marinara is a delightful and healthy dish that combines protein-rich chickpea pasta with vibrant grilled vegetables. It’s quick to prepare and bursting with flavor, making it perfect for a satisfying meal.

Ingredients

Scale
  • 8 oz chickpea pasta (such as Banza or any preferred brand)
  • 1 tablespoon olive oil
  • Salt, to taste
  • Water, for boiling
  • 1 medium zucchini, sliced into rounds
  • 1 medium bell pepper (red or yellow), sliced into strips
  • 1 medium eggplant, cut into ½-inch cubes
  • 1 cup cherry tomatoes, halved
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional, for heat)
  • Salt and pepper, to taste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh basil, chopped (for garnish)
  • Grated Parmesan cheese or nutritional yeast (for serving, optional)

Instructions

  1. Bring a large pot of water to a boil. Add a teaspoon of salt and the chickpea pasta. Cook for about 7-9 minutes until al dente, stirring occasionally to prevent sticking.
  2. While the pasta is cooking, prepare the marinara sauce. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft and translucent.
  3. Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Add the sliced zucchini, bell pepper, and eggplant to the skillet. Sauté the vegetables for about 5-7 minutes until they are tender and lightly browned.
  5. Stir in the halved cherry tomatoes, crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and red pepper flakes. Mix well and let the sauce simmer for about 10 minutes to allow the flavors to develop.
  6. Once the pasta is done, drain it and add it directly to the marinara sauce in the skillet. Toss everything together so that the pasta is evenly coated with the sauce. Let it sit on low heat for an additional 2 minutes.
  7. Before serving, stir in the balsamic vinegar and mix again. Garnish the dish with fresh basil and, if desired, sprinkle with grated Parmesan or nutritional yeast. Serve immediately.

Nutrition

Keywords: Avoid overcooking the pasta as it can become mushy. A grill pan or outdoor grill is great for roasting the vegetables, enhancing their flavor. You can also add cream or coconut milk for a richer sauce.

Find it online: https://chefwatermelon.com/kichererbsen-pasta-mit-gegrilltem-gemuse-marinara-rezept/