Mushrooms, chickpeas = a recipe for over indulging
I was looking for something easy and hearty for dinner, this pasta dish goes pretty far. Feed 4 ish people or eat it all by yourself, no one will judge you. It also makes great leftovers, and lets be honest, who doesn’t love leftovers?
This recipe is vegan friendly, but if you don’t abide by the vegan law, use real parmesan and a cheeky bit of butter when you cook your mushrooms. I love using the nutritional yeast because it’s a good source of B12 which is always a good thing.
In the recipe I made I also used more chili and paprika than I have in the recipe, but it turns out quite spicy, so for those who are not such avid spice fans you can just stick to the recipe.
Without further ado, here is my mushroom and chickpea pasta:
400 g Pasta Grande pasta, I recommend spaghetti or the cavatappi.
2 cloves garlic, minced
1 whole white onion, chopped
300 g mushrooms, sliced. I used a mixture of shitake, button and portobello
200 g fresh baby spinach, washed
½ tsp paprika
3 TBS olive oil (or groundnut oil)
1 Tsp chilli flakes
1 cup vegetable stock
100 g chickpeas, drained
1 lime, juiced
To taste salt and pepper
To taste nutritional yeast
Preheat your oven to 200°C
Cover a baking tray with foil, scatter your chickpeas on the tray, drizzling on 2 TBS oil.
Place the tray in your preheated oven for ±20 minutes, until they are browned and crispy. Make sure to shake the pan every now and again to get an even brown.
In a large saucepan or frying pan fry the onions and garlic in 1 TBS oil.
In the meantime, cook your pasta according to the packet instructions, when it reaches al dente, set aside and reserve a cup of the pasta water.
When onions are translucent, add your paprika and chili flakes and cook for another minute or 2.
Add your lime juice to the pan, stirring continuously.
Add your mixed mushrooms and fry on a medium heat for another 4-5 minutes.
Slowly add your vegetable stock, deglazing as you go. Cook until the liquid has evaporated to about ½.
Add you ½ cup of pasta water slowly, you don’t have to add it all if it is too runny.
Cook for another 8-10 minutes until the sauce has thickened slightly. Season with salt and pepper to taste.
Add your spinach leaves to the pan and stir through. Add your pasta to the pan and stir through to coat. Season to taste.
Dish the pasta in bowls with a scattering of baked chickpeas and a sprinkling of nutritional yeast.