Chickpea Pasta

​I had chickpea pasta for the first time ever tonight. This was an event even after having already tried green lentil pasta, black bean pasta and other veggie pastas. I have to say I've liked them all... but I had a special feeling about chickpea pasta. The brand I purchased was Explore Cuisine and after it's trip home from the grocery store it sat in my cabinet for two weeks. 

After tonight, I can officially say that chickpea pasta and I are a match made in fluffy fusilli heaven. Firstly, I love chickpeas... secondly, I like pasta. This blend is a well-done best of both worlds. Strangely enough you can eat it even without sauce! It already naturally has 'creamy / sticky' texture to it after boiling.  Before I adopted a vegan diet, I did come to know the texture of 'egg noodles' and I would compare chickpea pasta in some ways to them! (only a much better alternative in so many ways).

Add all of the above with the fact that you drop some of the guilt (there are carbs in this but not quite as many) of eating traditional heavy pasta while picking up more protein and you've got a winning replacement for your usual pasta lunches and dinners for sure.

After cooking per the box instructions, to dress this pasta I added a very small amount of olive oil (you don't have to add much), olives, spinach leaves, tomato, and red onions. Delicious, easy and healthy... though you wouldn't know it. You feel like you're just eating rich pasta. This is also a shoo-in noodle for creamy / cheezy plantbased sauces too. (Though I've loved them I can't really say that about the other veggie pastas I've had).

Cook time (after the water reaches boiling point) is 11-12 minutes.