Chickpea, Spinach & Sundried Tomato Pasta Vegan Style
Looking for an easy vegan meal? This Sundried Tomato Sauce with Chickpeas and Spinach is almost 100% pantry friendly and comes together with very little work!
Ingredients
- 1 8 oz jar sundried tomatoes packed in oil
- 1 yellow onion diced
- 1 tsp salt
- 2 cloves garlic minced
- 1 tbsp Italian seasoning
- 1/4 cup tomato paste
- 1 8 oz can low-sodium tomato sauce
- 1 28 oz can chickpeas
- 2 cups water
- 1 lb pasta I like a small, dense pasta like orecchiette, cavatelli or casarecce
- 3 cups baby spinach washed, dried and loosely packed
- Fresh basil washed, dried & julienned
- Fresh ground pepper to taste
- Crushed red pepper to taste
Instructions
- Drain the sundried tomatoes, reserving the oil. Roughly chop the tomatoes. Set aside.
- Heat 3 tbsp of the sundried tomato oil in a large stockpot. When shimmering, add the diced onion and reduce the heat to medium low. Add the salt and slow cook the onions until they are golden brown. About 12-15 minutes.
- Add the garlic & Italian seasoning and continue to cook for 1-2 minutes.
- Increase the heat to medium and add the tomato paste. Sauté the tomato paste until it is a dark red. About 2-3 minutes.
- Add the tomato sauce.
- Drain and rinse the chickpeas and add them to the tomato paste. Add chopped sundried tomatoes and the water. Bring the sauce to a low simmer and cover. Allow the sauce to cook until the chickpeas are soft. About 30 minutes. Check the sauce periodically and add more water if necessary.
- While the sauce is simmering, cook the pasta in accordance with the package directions.
- Roughly chop the baby spinach and add it to the sauce.
- Serve in a bowl. Add the pasta to the bottom of the bowl and cover with the sundried tomato sauce. Season with fresh basil, fresh ground pepper and crushed red pepper.
Tried this recipe?Let us know how it was!