Chickpea pasta with sun-dried tomatoes

Name: Chickpea pasta with sun-dried tomatoes - Dariana B.
Ingredients: Ingredients: 500 g boiled and drained chickpeas; 70; 100 ml of the liquid left from boiling the chickpeas; 5; 6 sun; dried tomatoes; 4; 5 cloves of garlic; olive oil; salt and pepper; smoked paprika (optional)

Sezon - Chickpea pasta with sun-dried tomatoes by Dariana B. - Recipia

For a few years now, I've been using chickpeas at home, either canned or cooked by me, for quick recipes when I don't feel like cooking something complicated. I especially make this paste with sun-dried tomatoes and garlic during fasting periods, but also as a snack, because it doesn't require many ingredients and it's really tasty. The sun-dried tomatoes add a distinct, intense flavor that is quite different from fresh or otherwise preserved tomatoes. I usually enjoy this paste spread on toasted dark bread, but it's also great with raw vegetables. Quick Info Total time: 10-15 minutes if using cooked or canned chickpeas Preparation time: 10 minutes Cooking time: not required Servings: 4 Difficulty: easy Recipe type: fasting, vegan, quick snack, spreadable Ingredients 500 g cooked and well-drained chickpeas 70-100 ml cooking liquid from the chickpeas (or liquid from the can) 5-6 sun-dried tomatoes 4-5 garlic cloves olive oil (to taste; can also use oil from the jar with sun-dried tomatoes) salt and pepper, to taste smoked paprika (optional) Instructions 1. Place the chickpeas, sun-dried tomatoes, and garlic in the bowl of a food processor with a metal blade. If you don't have a food processor, a regular blender will work too. 2. Blend the ingredients until a fairly smooth paste forms. It's normal for it to be slightly grainy at first. 3. Add 70 ml of the cooking liquid from the chickpeas (or liquid from the can) and continue blending. Adjust the consistency by adding the remaining liquid gradually until you achieve a creamy paste, but not too runny. 4. Drizzle in olive oil (a few tablespoons) while blending on low speed. If you have flavored oil from the jar with sun-dried tomatoes, it works great here. 5. Season to taste with salt, pepper, and, if desired, a bit of smoked paprika. Blend briefly again, just enough to mix in the spices. 6. Transfer the paste to a bowl and let it rest at room temperature for 5-10 minutes before serving to allow the flavors to meld. Why I make this recipe often This recipe is very practical when I already have cooked or canned chickpeas. It doesn't involve complicated steps or hard-to-find ingredients. It comes together quickly, keeps well in the fridge, and is suitable for breakfast or as a snack. It's filling and can easily be adapted to personal preferences. Tips and Variations Tips Use well-cooked chickpeas so they aren't too hard and difficult to blend. The cooking water helps with emulsifying, but don't add it all at once—add it gradually, depending on how dry the tomatoes are. If the paste is too thick at the end, you can add 1-2 tablespoons of water or extra oil. For a more intense flavor, use the flavored oil the sun-dried tomatoes were stored in. Don't over-blend—the slightly rustic texture is more pleasant for spreading. Substitutions Canned chickpeas can be replaced with home-cooked chickpeas. If you don't have sun-dried tomatoes, the recipe won't have the same flavor, but you can try using a bit of thick tomato paste as a backup option. Olive oil can be replaced with a neutral vegetable oil, although the flavor will change. Smoked paprika is optional but adds an extra touch if you enjoy the flavor. Variations Add a splash of lemon juice for a fresher taste. You can add a few basil or parsley leaves for a green note. For added texture, mix in a few sesame or sunflower seeds at the end. Those who prefer spice can add a pinch of chili powder or red pepper flakes. Serving Ideas On toasted dark bread or crackers. With slices of raw vegetables: celery, carrot, cucumber. As a filling for wraps or tortillas. Can also be used as a base in a vegetarian sandwich. Frequently Asked Questions Can the paste be made without a food processor or blender? Yes, if you have well-cooked chickpeas, you can try mashing them with a fork, but the texture will be coarser and the sun-dried tomatoes need to be chopped very finely. How long does it keep in the fridge? The paste lasts 3-4 days, covered, in a sealed container. Can I use uncooked or just soaked chickpeas? No, the chickpeas must be fully cooked or canned; otherwise, you won't get a good paste. What should I do if it's too salty or too runny? If it's too salty, add more plain chickpeas and blend. If it's too runny, add a few whole chickpeas or let it sit in the fridge for a bit to thicken. Can I use dehydrated sun-dried tomatoes instead of those in oil? Yes, but the texture will be slightly different, so you might want to increase the amount of oil added or blend more thoroughly for a smooth paste. Nutritional Values Approximately, per serving (out of 4): Calories: about 250-300 kcal Protein: 9-10 g Fat: 10-12 g Carbohydrates: 30-35 g Fiber: 6-7 g Values depend on how much oil you use and the portion size. This is a fiber and protein-rich paste, with healthy fats from olive oil and relatively few calories per serving. Storage and Reheating Store in the fridge in a covered container for 3-4 days. I do not recommend reheating; it should be consumed cold or at room temperature. If the oil separates, just stir briefly before serving.

Chickpea pasta with sun-dried tomatoes

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