Chickpea Pasta Recipe for limited kitchens
1 tbsp. butter or olive oil
1/2 small onion, diced
1/2 can chickpeas, rinsed and drained
2 thin slices or 1 large grated handful tasty cheese (optional)
1 tbsp. gluten-free flour or baking mix (I used Pamela’s pancake mix because it is what I had)
milk (regular or plain soy or almond milk)
fresh herbs, diced (optional)
minced fresh veggies (red, yellow, green pepper or carrot)
nuts (such as pine nuts etc. if available), lightly toasted
1/2 package of gluten-free corn spaghetti (or your favorite variety)
Heat 1 tbsp butter or olive oil in a small skillet. Add your diced onion and saute until translucent. Toss in your gluten-free flour and mix to combine with the softened onions. Add 1/2 cup milk, stir until combined and heat on medium-low, whisking (with fork or fancy whisk) as needed. When sauce begins to thicken slightly add more milk, whisk together, heat more and let thicken. Add more milk until you have enough sauce for your taste. Then add your chickpeas and simmer until the chickpeas have been flavored by the sauce. Add your (optional) cheese and let it start to melt. Turn off the heat and let it continue to melt.
Cook your favorite pasta until al dente and drain. Stir your chickpea sauce. Top your pasta with your chickpea pasta sauce and add diced fresh herbs (if you have them), salt, pepper, and sprinkle minced fresh veggies and nuts on top. Enjoy!
Perfect for limited kitchens with at least one stove burner and a dorm refrigerator. This recipe only uses commonly available ingredients, except for the gluten-free flour and gluten-free pasta. When I know I will have at least one burner at a destination, I pack pasta and flour in my suitcase.