This vegetable vermicelli with chickpeas is an amazing one pot meal that’s ready in under 20 minutes. Made with a creamy, rich sauce, it’s perfect for a weeknight dinner that’s wholesome and comforting.
How to make vegetable vermicelli with chickpeas
You want to start by heating some olive oil in a large saucepan and adding garlic, a red onion, carrots and bell peppers. Allow them to cook for 5 minutes, until softened.
Now add tomato paste, cumin, paprika and curry powder. Stir together for a couple minutes more before adding the vermicelli, a can of tinned tomatoes, a can of chickpeas, and some vegetable stock. Simmer over a medium heat for around 5 minutes, stirring frequently, until the vermicelli is almost cooked through. Add more vegetable stock if it starts to dry out.
Now add vegan cream, soy sauce, green peas and spinach. Cook and stir for 4-5 minutes more, and then it’s all done! It really is that simple.
Recipe
Equipment
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 large red onion diced
- 2 medium carrots chopped
- 1 large red bell pepper diced
- 2 tbsp tomato paste
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp curry powder
- 10 oz vermicelli
- 1 can chopped tomatoes 14 oz
- 1 can chickpeas 14 oz
- 1 cup vegetable stock
- ⅓ cup vegan cream
- 3 tbsp soy sauce
- 1 cup green peas
- 4 cups spinach
Instructions
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Heat the olive oil in a large saucepan and adding garlic, red onion, carrots and bell peppers. Cook for 5 minutes, until softened.
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Add tomato paste, cumin, paprika and curry powder. Stir together for a couple minutes more.
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Add the vermicelli, tinned tomatoes, chickpeas, and vegetable stock. Simmer over a medium heat for around 5 minutes, stirring frequently, until the vermicelli is almost cooked through. Add more vegetable stock if it starts to dry out.
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Add vegan cream, soy sauce, green peas and spinach. Cook and stir for 4-5 minutes more, and serve.
