Kichererbsen Nudelschüssel mit Tahini (Druckversion)

Kichererbsen-Pasta mit geröstetem Zucchini, Paprika und Tomaten in cremiger Tahini-Soße

# Zutaten:

→ Pasta

01 - 12 oz chickpea pasta

→ Roasted Vegetables

02 - 1 medium zucchini, diced
03 - 1 red bell pepper, chopped
04 - 1 small red onion, sliced
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon smoked paprika
09 - Salt and black pepper to taste

→ Tahini Sauce

10 - 1/4 cup tahini
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon maple syrup or agave nectar
13 - 2 tablespoons warm water, plus more as needed
14 - 1 garlic clove, minced
15 - Salt to taste

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - 1 tablespoon toasted sesame seeds, optional

# Zubereitung:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper. Spread evenly on prepared baking sheet.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Meanwhile, cook chickpea pasta according to package directions. Drain and set aside.
05 - Whisk together tahini, lemon juice, maple syrup, warm water, minced garlic, and salt in a small bowl until smooth and creamy. Add additional water as needed to achieve pourable consistency.
06 - In a large mixing bowl, combine cooked pasta and roasted vegetables. Drizzle with tahini sauce and toss gently to coat evenly.
07 - Divide between serving bowls. Garnish with chopped parsley and toasted sesame seeds. Serve warm or at room temperature.

# Expertentipps:

01 -
  • The tahini sauce is so creamy and satisfying that you'll forget you're eating entirely plant-based.
  • One bowl somehow covers your fiber, protein, and vegetables in a way that never feels like you're being virtuous.
  • It tastes just as good the next day, which means you can actually meal-prep without boredom.
02 -
  • Don't skip the halfway stir when roasting vegetables; it's the difference between golden caramelization and pale disappointment.
  • The tahini sauce will thicken as it cools, so make it slightly looser than you think you want it, especially if you're eating leftovers.
03 -
  • If you want to add protein without complicating things, toss in some canned chickpeas right from the tin or stir in cubes of baked tofu during the final toss.
  • Seasonal vegetables like broccoli, eggplant, or carrots work beautifully in place of what's listed; follow the same roasting method and adjust timing based on how dense your vegetables are.
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