Once upon a time when I was in college I was stuck at my temp job with no food, no money and a killer hangover. I begged my boyfriend at the time to bring me some food and less than half an hour later he showed with this chick peas and peas pasta dish. I swear he saved my life that day plus this creation started my love affair with chick peas. I've been making this dish for over a decade now and it has gone through several changes since the original (olive oil, garlic, onions, chick peas, peas, s & p) was presented to me. It really is one of the easiest and tastiest things you can throw together when in a hurry especially since most of the ingredients are simple staples. This recipe lends itself well to a variety of flavors so feel free to experiment with other vegetables tossed in.
Chick Peas and Green Peas Pasta
1/4 cup extra virgin olive oil
1/4 cup Earth Balance
1 medium onion, diced
6 cloves of garlic, minced
2 cups of cooked chick peas
1 cup frozen green peas
1 3/4 cups of rice milk
1 cup shredded vegan cheese (optional)
2 tbsp nutritional yeast
1 tbsp salt
1 tbsp fresh pepper
8-10 ounces cooked pasta, preferably shells or penne
1. Warm olive oil and Earth Balance in a large saute pan over medium high heat and add onions with a dash of salt. Cook until clear and fragrant. Add garlic and stir to mix well.
2. Add chick peas, peas, and rice milk. Simmer over medium heat for 10 minutes.
3. Add shredded vegan cheese (if using) and the rest of the ingredients except the pasta. Cook for an additional ten minutes or until all the flavors are combined and sauce is creamy. Toss in pasta and serve with fresh ground black pepper.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4 bowls
The first time I was offered nutritional yeast on popcorn I looked at my friend like he was crazy. What on earth was that weird yellow stuff...
I created this recipe on Cinco de Mayo to serve with refried beans, fresh salsa and corn chips. Ok, and margaritas. The result was delicious...
Ever since first having this simple dish at The Bye and Bye in Portland, I have become obsessed with eating it as often as possible. It'...
Oh how I love a plate of black eyed peas, brown rice, roasted brussel sprouts and bbq tofu. It is such a comforting combination of flavors a...
I'm convinced that there is no wrong way to make a soup. I rarely start out with a clear intention in mind but as I start chopping and p...
I came up with this spicy spread to add a kick to my TLT sandwich (recipe to follow). I'm working on making my own chipotle sauce but in...
I'm The Spicy Vegan. I love spice in everything I eat and drink, including hot chocolate and cocktails. I live for fresh hot peppers but...
Chick Peas and lentils are easily two of my favorite legumes. I love their versatility in soups, pasta dishes, over rice, pureed for dips an...
I used to hate mushrooms. It was a vehement hate until one day when I was 21 somebody forced me to try a mushroom rosemary cream sauce. I w...
I'm a big believer in making everything from scratch as often as possible. I also believe emergency food can save your day, which is wh...