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Vegan Chickpea Noodles with Garlic Tomato Sauce

March 20, 2015 By Richa 33 Comments

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Vegan Chickpea Noodles with tomato sauce. Grain-free Pasta! Gluten-free, soy-free, gum-free, egg-free recipe. Easy, and ready within minutes.

Jump to Recipe   

Vegan Chickpea Noodles with garlic tomato sauce | Vegan Richa

Chickpea Noodles people! 

These noodles are just chickpea flour and water. They use a similar process as chickpea tofu, just spread out the custard instead. Let it set for 15 minutes, slice it into desired shapes. These noodles are gluten, grain, starch, yeast, nut, dairy, soy and egg-free! If you are wondering where they came from. Think fusion Khandvi 🙂

The easy garlic tomato sauce works perfectly with the noodles or any pasta of choice. Garlicky, slightly spicy and versatile. 

The batter also can be used to make chickpea tofu. Drop the custard into a pan, spread with a spatula, let it set for an hour. Cube and store. 

Chickpea Noodles with tomato sauce | Vegan Richa

Yum to the yum!

More pasta/lasagna recipes from the blog 

  • Cauliflower Alfredo Spinach Artichoke Lasagna.
  • Vegan Pumpkin Sage Pasta with Pumpkin Cream Sauce and Crispy Sage
  • Chickpea Chorizo, Quinoa shells in tomato pasta sauce.
  • Creamy pasta sauces in a Jar. 

Chickpea Noodles with tomato sauce | Vegan Richa

Steps:

Cook the blended chickpea mixture until a thick custard.

Chickpea Noodles with tomato sauce | Vegan Richa

Spread the custard and spread using a spatula or by rolling between parchment. 

Chickpea Noodles with tomato sauce | Vegan Richa

Cool for 15 minutes. Then cut into strips using a Pizza cutter. 

Chickpea Noodles with tomato sauce | Vegan Richa

Make the pasta sauce. 

Chickpea Noodles with tomato sauce | Vegan Richa

Serve warm sauce with noodles with nooch or pepita parm and black pepper. 

Chickpea Noodles with tomato sauce | Vegan Richa

 

Print Recipe
4.8 from 5 votes

Vegan Chickpea Noodles with Garlic Tomato Sauce

Vegan Chickpea Noodles with tomato sauce. Grain-free Pasta! Gluten-free, soy-free, gum-free, egg-free recipe. Easy, and ready within minutes.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main
Cuisine: Italian
Servings: 2
Calories: 221kcal
Author: Vegan Richa

Ingredients

For the chickpea noodles:

  • 1/2 cup (60 g) chickpea flour
  • 1 cup (250 ml) water
  • 1/2 tsp (0.5 tsp) lemon juice
  • 1/2 tsp (0.5 tsp) salt
  • 1/4 tsp (0.25 tsp) turmeric optional
  • 1/4 tsp (0.25 tsp) garlic or onion granules
  • 1/4 tsp (0.25 tsp) thyme optional

For the garlic tomato sauce:

  • 3 1/2 cups (521.5 g) chopped tomatoes or 28 oz can diced
  • 5 cloves of garlic use more or less to preference
  • 1 tsp dried herbs of choice like basil, thyme or use 1 tbsp fresh herbs
  • 1/4 to 1/2 tsp red pepper flakes
  • 1 tsp oil
  • 1/2 tsp (0.5 tsp) salt or to taste
  • 1 tsp sugar or maple syrup to taste
  • 1 tablespoon tomato paste optional

Other:

  • Pepita parmesan for topping
  • Variations: Use this bolognese sauce

Instructions

For chickpea noodles:

  • Blend all the ingredients until smooth. Pour the blended mixture into a pan over medium heat. Cook, stirring occasionally for 2-3 minutes until it starts to get lumpy. Mix well and continue to cook for 2 minutes, stir frequently. Reduce heat to medium-low and continue to cook for another 2 minutes, stir occasionally.
  • Drop this hot custard on parchment or foil. Using a flat spatula spread the custard to form a very thin rectangle. You can also roll it out between 2 parchments.
  • Let it cool for 15 minutes. Use a pizza cutter cut noodles or other shapes. Store refrigerated for upto 3 days. Serve with tomato sauce. Top with pepita parmesan or nutritional yeast and black pepper. Can also be served with other pasta sauces or asian sauces.
  • For variation: Add 2 tablespoons non dairy yogurt to the chickpea batter. the yogurt helps make softer and sturdier noodles. These noodles are best served room temperature, cold or lightly warmed in sauce. If you heat them directly in a skillet or in hot water, they will disintegrate.

For the sauce:

  • Blend 1/2 cup tomato, garlic, pepper flakes, and herbs into a smooth puree.
  • Heat oil in a skillet over medium heat. Pour the tomato garlic mixture into the skillet and cook for 5 minutes or until fragrant and thick.
  • Add the rest of the tomatoes, salt, sugar, cover and cook over low-medium heat for 15 minutes. Taste and adjust salt, sugar and herbs. Serve or store.

Notes

Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Chickpea Noodles with Garlic Tomato Sauce
Amount Per Serving
Calories 221 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 663mg29%
Potassium 941mg27%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 12g13%
Protein 9g18%
Vitamin A 2560IU51%
Vitamin C 39.8mg48%
Calcium 100mg10%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.

 

Chickpea Noodles with tomato sauce | Vegan Richa

Filed Under: gluten free, italian, main course, soy free Tagged With: vegan



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  1. Ritu says

    March 20, 2015 at 5:49 pm

    This is new, WOW !!
    Dont we have to cook chicpea noodles ? Will they have raw taste ?

    Reply
    • Richa says

      March 20, 2015 at 5:51 pm

      nope. the chickpea batter cooks through in the 5 to 6 minutes of cooking as a custard. Its similar to making khandvi, the gujarati snack. the khandvi noodles are also not cooked.

      Reply
  2. Roz Levine says

    March 21, 2015 at 1:02 am

    You are a genius! I love shan tofu and slice thin to use in miso soup….why didn’t I think of this! Again, thank you!

    Reply
  3. Charanya says

    March 21, 2015 at 4:14 am

    5 stars
    Genius Richa <3

    Reply
  4. IR says

    March 21, 2015 at 8:43 am

    This is a great idea! It seems like it’s similar in texture as fresh noodles. Haven’t heard of khandvi, but it looks delicious, too! =)

    Reply
  5. ritu says

    March 21, 2015 at 10:50 am

    Thanks. Such a great idea, Richa.

    Reply
  6. Takiyah says

    March 21, 2015 at 5:41 pm

    So excited about trying this! The reason why I subscribed to your site was because I like seeing what you do with chickpea flour!

    Reply
  7. Cassie says

    March 21, 2015 at 5:44 pm

    This sounds amazing!

    Reply
  8. Cassie says

    March 21, 2015 at 5:45 pm

    Delicious pasta!

    Reply
  9. Cassie says

    March 21, 2015 at 6:31 pm

    Oh my, this looks so amazing!

    Reply
  10. Shannon says

    March 23, 2015 at 5:28 pm

    This is so creative!

    Reply
  11. Kristina says

    March 23, 2015 at 7:08 pm

    4 stars
    So when my partner and I first started dating, I’d always ask him what those Gujurati pasta pinwheels (khandvi) were. He seemed confused, but I think that’s because in his mind they weren’t pasta. To me, this makes perfect sense.

    Reply
    • Richa says

      March 23, 2015 at 7:37 pm

      lol. yep exactly! 🙂

      Reply
  12. Caitlin says

    March 24, 2015 at 7:06 am

    what an amazing idea! i can’t wait to try this.

    Reply
    • Richa says

      March 24, 2015 at 11:53 am

      these are quite simple Caitlin, give them a whirl!

      Reply
  13. Evan Delegeane says

    March 25, 2015 at 8:36 am

    Love the recipes!!!

    Reply
  14. Evan Delegeane says

    March 25, 2015 at 8:39 am

    Can the chickpeas noodles be heated??? Just wondering how they would be with melted earth balance and vegan parm???

    Reply
    • Richa says

      March 25, 2015 at 12:00 pm

      they can be heated lightly. if you heat them too much they might start to get custardy.

      Reply
  15. yye says

    April 14, 2015 at 7:14 am

    This looks amazing!!Thanks for sharing.

    You say the recipe can be made yeast free by omitting the nutritional yeast, but the ingredients listed read:

    chickpea flour
    water
    lemon juice
    tsp salt
    turmeric (optional)
    garlic or onion granules
    thyme (optional)

    Did you mean that the nutritional yeast would be a topping?

    Reply
    • Richa says

      April 14, 2015 at 9:47 am

      the nutritional yeast garnish. it can be omitted.

      Reply
  16. Ann says

    April 15, 2015 at 8:23 am

    Hi there! I’ve made the chickpea flour pasta yesterday but unfortunately it remained custardy.. I could not form any kind of pasta strings with it! What went wrong ? Could you help me ..?
    Thank you very much.
    Ann

    Reply
    • Richa says

      April 15, 2015 at 10:00 am

      Hi Ann, the chickpea flour batter cooks up to a custard and then you spread it out on parchment into a thin layer. use a spatula like you are spreading a frosting. then let it sit on the counter or a cool place. After 15 to 20 minutes, the custard will set and you can cut it up. the noodles are softer than regular noodles.
      What exactly happened after the chickpea mixture cooked up to a custard?

      Reply
  17. Katherine says

    October 1, 2015 at 2:07 pm

    Wow, what a cool idea. This reminds me of Marcella Hazan’s recipe for frittata noodles, one of my pre-vegan favorites. Can’t wait to try.

    Reply
  18. Henrietta says

    December 9, 2015 at 3:20 pm

    5 stars
    Oh my goodness, I made these last night and they were seriously delicious!!
    Thanks so much for sharing this recipe, I think it may become a bit of a staple in my household now..

    Reply
    • Richa says

      December 9, 2015 at 3:39 pm

      Awesome!! so glad you loved it!!

      Reply
      • Deb says

        March 10, 2017 at 11:04 am

        Richa, Have you ever used the sheets as lasagna noodles instead of cut noodles?

        Reply
        • Richa says

          March 14, 2017 at 1:24 pm

          no i havent. They might work if you bake for 20-30 mins.

          Reply
  19. Margaret says

    August 16, 2016 at 2:41 pm

    I tried to make it and it had set to dry for over 40 minutes and when cut it does not keep a shape. The supposed middle takes good though. Do you think it was not cooked long enough. Did you use an electric or gas stove.?

    Margaret

    Reply
    • Richa says

      August 16, 2016 at 5:29 pm

      Were the noodles still wet to touch? If they were, then the mixture needed more cooking. What flour did you use?

      you can use more flour (or less water). These are delicate noodles, so a lot of tossing will break them. Depending on the thickness of the spread , even and thicker noodles are more likely to hold the shape.

      Reply
  20. Megan Burns says

    February 12, 2017 at 4:40 am

    3 and a half cups of tomatoes or 3 x half cups? Fresh or tinned? Thanks to anyone who can help.

    Reply
    • Richa says

      February 13, 2017 at 10:54 am

      3.5 cups of chopped tomatoes. I use fresh but tinned would work too.

      Reply
  21. Unity says

    November 20, 2017 at 1:52 pm

    5 stars
    Could you please make a chickpea flour pasta recipe?
    I know there is a company that makes it with chickpea flour, tapioca flour, xanthum gum and pea protein but it is really expensive – they are called Banza.

    Thanks Vegan Richa,

    Reply
  22. Luke says

    October 21, 2018 at 8:20 pm

    5 stars
    You’re a genius.

    I’m only been vegan for a year, and the first time coming across these recipes.

    I’ll be making this tonight.

    Thank you 😀

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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