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Herbivore's Kitchen

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!
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Total Time 1 hr
Course Main Course
Cuisine Italian, vegan, vegetarian
Servings 4 people

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.
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