Vegan one pot pasta with tomato and chickpeas
Super easy and tasty one pot pasta with tomato, pepper and chickpeas.
Servings: 0
Calories: 1158kcal
Ingredients
- 2 cloves garlic
- 1 onion
- 1 bell pepper
- 250 g pasta
- 0,5 cup almond milk or other plant based milk
- 400 g crushed tomatoes
- 0,5 cube vegetable stock
- 1 tbs tamari
- 1 can chickpeas drained and rinsed
Topping
- fresh dill
- walnuts
Instructions
- Chop the garlic, onion and pepper into smaller pieces.
- Fry in a medium pan until the onion is golden brown.
- Add the rest of the ingredients and simmer until the pasta is al dente. If you don’t want the chickpeas to be too soft, add them when it’s 5 minutes left until the pasta is cooke.
- Serve and top with fresh dill and crushed walnuts.
Nutrition
Calories: 1158kcal | Carbohydrates: 237g | Protein: 44g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1917mg | Potassium: 2205mg | Fiber: 20g | Sugar: 34g | Vitamin A: 4589IU | Vitamin C: 199mg | Calcium: 238mg | Iron: 10mg