Fall Recipe: Chickpea Pasta & Lemon Tahini Sauce
Fall Recipe: Chickpea Pasta & Lemon Tahini Sauce
Here is a great fall recipe you might like to try….
The following recipe comes to us from Soom – our supplier of organic tahini…
Ingredients For the Pasta
- 4 medium sized beets, washed and sliced into 1/2 inch pieces
- 2 Tbsp olive oil
- Pinch of salt and pepper
- 8 oz. penne pasta
- 1 15 ounce can chickpeas, rinsed and drained
- 1/4 cup lightly toasted almonds, roughly chopped
- 1/2 cup parsley, minced
- Salt and pepper to taste
- Pinch of crushed red pepper flakes for serving
Ingredients For the Tahini Sauce
- 1/4 cup Soom tahini
- 1 tsp cumin
- 1/2 cup ice-cold water + additional to thin if necessary
- 2 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- 1 tsp honey
- 1/8 tsp cayenne pepper
- 1 Tbsp minced parsley
- Salt and pepper to taste
Cooking Instructions
Total Time: 45 minutes, Serves: 4
For the Pasta
- Preheat oven to 425F.
- Toss the beets with olive oil and pinch of salt and pepper.
- Place on a prepared baking sheet. Roast in the oven until tender. About 20 minutes.
- Toss beets halfway through cooking.
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain and return pasta to the pan.
- Add al dente pasta and chickpeas to a pan. Drizzle in half of the sauce and toss until well combined. Continue to add more sauce, while tossing pasta, until everything is evenly coated.
- Add almonds and parsley and season to taste with additional salt, pepper and crushed red pepper flakes. Divide between plates or bowls and enjoy.
For the Tahini Sauce
- Combine all ingredients and whisk until smooth and creamy. This works best with an immersion blender or small food processor for the creamiest texture.
- Add more water to thin if necessary.
- Taste test and adjust flavors as necessary.
Here is the recipe on the Soom website….