Homemade Chickpea Flour Pasta: A Wholesome & Vegan Delight with Zesty Leek & Tomato Sauce
There’s something truly special about homemade pasta. For many, myself included, it represents the epitome of comfort food – a culinary endeavor that rewards you with an unparalleled texture and flavor that store-bought varieties simply can’t match. Most days, I’d be perfectly content enjoying freshly made pasta with nothing more than a generous knob of butter and a sprinkle of aged Parmigiano-Reggiano. While this may sound deceptively simple, it allows the inherent goodness of the pasta to shine through, taking center stage rather than playing a supporting role to a complex sauce. In fact, if I’m being completely honest, I could happily subsist on that exquisite cheese alone!
However, when you invest the time and effort into crafting pasta from scratch, you usually want to savor its “homemade goodness” without overwhelming it. Yet, every now and then, a spark of culinary curiosity ignites, leading to exciting new explorations in the kitchen. This was precisely the case recently when I felt adventurous and decided to embark on a new pasta journey.
Discovering Chickpea Flour Pasta: A Wholesome Twist
My quest for inspiration led me to one of my most cherished cookbooks, The Modern Vegetarian by Peter Berley. And indeed, inspiration I found: chickpea flour pasta. This ingenious recipe deviates from the traditional use of common all-purpose or semolina flour, opting instead for garbanzo flour as its base. While the idea might initially sound exotic or complicated, garbanzo (or chickpea) flour is surprisingly accessible. Major brands like Bob’s Red Mill (which I personally used for this recipe) offer it, or you can even make your own at home with dried chickpeas and a robust food processor. This alternative flour promised a unique flavor profile and added nutritional benefits, making it an irresistible experiment.
The Magic of Garbanzo Flour: A Nutritional Powerhouse
Chickpea flour, also known as gram flour or besan in Indian cuisine, is a revelation for homemade pasta. Beyond its distinct, earthy flavor, it brings a wealth of nutritional advantages to the table. It’s naturally gluten-free (though this recipe includes unbleached all-purpose flour for texture, so it’s not strictly gluten-free unless you adapt it fully), rich in protein, and packed with dietary fiber. These properties not only contribute to a more wholesome meal but also lend the pasta a delightful texture and a satisfying heartiness that keeps you feeling full and energized. The high protein content of chickpeas is particularly beneficial, as it helps bind the dough together, often eliminating the need for eggs typically found in many traditional pasta recipes. This makes chickpea flour pasta an excellent choice for vegan diets or for anyone looking to reduce their egg consumption without sacrificing quality or taste.
Demystifying Homemade Pasta: Simpler Than You Think
If you’ve never ventured into the world of homemade pasta before, I wholeheartedly encourage you to give it a try. Whether for a special occasion that demands an extra touch of culinary finesse, or simply to elevate an everyday meal, the experience is incredibly rewarding. While the idea of making pasta from scratch might seem intimidating, it’s actually quite straightforward and far less complicated than many imagine. Forget those flashy, often unnecessary gadgets lining the shelves of kitchen stores these days. Seriously, does anyone truly need a daisy-shaped egg mold? (Yes, it actually exists, I promise!).
The truth is, you don’t require any special equipment to make delicious homemade pasta. While I occasionally use an old-fashioned, non-electric pasta machine to achieve perfectly uniform strands, I’ve also frequently cut noodles by hand with excellent results. A machine might offer a wider variety of fancy shapes or a more consistent appearance, but ultimately, the magic of homemade pasta lies in its fresh taste and satisfying texture, which remains the same regardless of how you cut it. The satisfaction of transforming simple ingredients into a beautiful plate of pasta with your own hands is truly immeasurable.
A Naturally Vegan Delight: High Protein and Fiber
Another fantastic advantage of this particular pasta recipe is that it’s completely vegan! As mentioned earlier, the inherent high protein content of chickpeas acts as a natural binder, negating the need for eggs which are traditionally used in many homemade pasta recipes. This makes it an ideal option for those following a plant-based diet, or anyone looking to enjoy a wholesome, egg-free pasta without compromising on texture or flavor. The chickpea flour contributes to a wonderfully chewy and resilient dough that holds up beautifully during cooking.
Peter Berley, the genius behind this recipe, thoughtfully paired this unique chickpea pasta with a simple yet vibrant leek and tomato sauce. I found this combination so enticing that I decided to follow his lead and create the same delightful sauce. Of course, if you have a favorite homemade sauce of your own, feel free to substitute it – the beauty of homemade pasta is its versatility!
The Perfect Pairing: Zesty Leek & Tomato Sauce
The zesty leek and tomato sauce is the ideal complement to the hearty chickpea pasta. The subtle sweetness of gently wilted leeks, combined with the bright acidity of Italian plum tomatoes and a hint of fresh herbs like tarragon or basil, creates a sauce that is both comforting and remarkably fresh. A touch of lemon zest adds a wonderful brightness, cutting through the richness and elevating the overall flavor profile. This sauce is designed to highlight, not overshadow, the distinctive character of the chickpea pasta, ensuring every bite is a harmonious blend of textures and tastes. It’s a testament to how simple, high-quality ingredients can come together to create an unforgettable meal.
This recipe proved to be a fantastic and refreshing alternative to my usual pasta preparations. The chickpea pasta, with its satisfying chewiness, combined beautifully with the tangy tomato sauce. Thanks to the higher protein and fiber content from the chickpeas, this dish was incredibly filling and satisfying. One portion truly went a long way, making it a wholesome and economical meal. If you prefer a more generous amount of sauce with your pasta, I recommend doubling the sauce recipe to ensure every strand is perfectly coated.
Embrace the Culinary Adventure
Having experienced such a delightful success with chickpea flour, I’m now enthusiastically inspired to explore other alternative flours. With some quinoa flour still residing in my pantry, my next culinary experiment will undoubtedly be homemade quinoa pasta! I’m eager to share all my adventures, both the inevitable mishaps and the joyous successes, along with the detailed recipe when I’m ready. The world of homemade pasta, especially with alternative flours, offers endless possibilities for delicious and healthy meals.
So, without further ado, let’s dive into the recipe itself. Prepare to transform your kitchen into an Italian trattoria and savor the incredible taste of homemade chickpea flour pasta!
Homemade Chickpea Flour Pasta with Zesty Leek & Tomato Sauce
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Ingredients
Rosemary Garlic Oil (Optional):
- ½ cup (120 mL) olive oil
- 4 peeled garlic cloves peeled
- 1 sprig fresh rosemary roughly chopped
Homemade Chickpea Pasta:
- ¾ cup chickpea flour
- 1¼ cups (150 g) unbleached all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup (120 mL) warm water
- 2 tablespoons rosemary garlic oil (see recipe above) or substitute extra virgin olive oil
Leek and Tomato Sauce:
- 2 tablespoons extra virgin olive oil
- 3 leeks, white and light green parts only sliced lengthwise and cut croswise into thin slices
- 2 garlic cloves chopped
- 1 (28 oz) can Italian plum tomatoes
- 1 bay leaf
- fresh tarragon or basil at your discretion
- ¼ teaspoon red pepper flakes optional
- zest of 1 lemon
- finely chopped chives optional
Instructions
Prepare the Rosemary Garlic Oil:
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In saucepan, combine olive oil, peeled garlic cloves, and rosemary sprig (or 1 tablespoon dried rosemary). Bring to simmer, reduce heat as low as possible and simmer gently for 20 minutes or until garlic turns golden. Strain in jar and let cool. If not using right away, refrigerate immediately and use within 3 days.
Prepare Pasta:
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Stir together chickpea flour, white flour, and salt. Create well and add in water and oil (either rosemary garlic oil or regular olive oil). Using fingers or a wooden spoon, mix together until liquid is absorbed.
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Using clean countertop, cover the dough with plastic wrap and let sit for 5 minutes. Knead the dough for 10 minutes. If the dough is too dry, add a tablespoon of water. When the dough is smooth and resilient, wrap again in plastic and let sit for 30 minutes. Once done, the dough will be quite shiny!
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Once rested, divide the dough into two equal parts. If using a machine, roll to desired thickness and cut whichever shape you desire. If making by hand, roll dough to 1/16 inch thickness. Let sit again for 5 to 7 minutes to let dry slightly. Dust pasta with flour roll into a loose cylinder. Cut the cylinder croswise into desired strip width and uncurl the noodles onto a clean dry towel. Repeat.
Prepare Sauce:
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Warm olive oil in saute pan over medium heat. Add the leeks and garlic and saute for 6 to 8 minutes, until lightly wilted. Do not brown. Increase heat to high, add canned tomatoes, herbs, red peppers, and lemon zest. Bring to boil. Reduce heat to low and simmer for 30 to 40 minutes, until thick.
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Bring water to boil (add salt once water begins to boil!), add noodles and cook for 3 to 4 minutes, until cooked through. Drain, drizzle with rosemary-oil and serve on plates. Top with sauce and sprinkle with chives (if desired).