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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

  1. Preheat oven to 425F.
  2. Toss the beets with olive oil and pinch of salt and pepper.
  3. Place on a prepared baking sheet. Roast in the oven until tender. About 20 minutes.
  4. Toss beets halfway through cooking.
  5. 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.
  6. 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.
  7. 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

  1. Combine all ingredients and whisk until smooth and creamy. This works best with an immersion blender or small food processor for the creamiest texture.
  2. Add more water to thin if necessary.
  3. Taste test and adjust flavors as necessary.

Here is the recipe on the Soom website….


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