Vegan Chickpea Noodles with tomato sauce. Grain-free Pasta! Gluten-free, soy-free, gum-free, egg-free recipe. Easy, and ready within minutes.
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.
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.
Cook the blended chickpea mixture until a thick custard.
Spread the custard and spread using a spatula or by rolling between parchment.
Cool for 15 minutes. Then cut into strips using a Pizza cutter.
Make the pasta sauce.
Serve warm sauce with noodles with nooch or pepita parm and black pepper.
Vegan Chickpea Noodles with Garlic Tomato Sauce
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
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.
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 😀
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,
3 and a half cups of tomatoes or 3 x half cups? Fresh or tinned? Thanks to anyone who can help.
3.5 cups of chopped tomatoes. I use fresh but tinned would work too.
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.?
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.
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..
Awesome!! so glad you loved it!!
Richa, Have you ever used the sheets as lasagna noodles instead of cut noodles?
no i havent. They might work if you bake for 20-30 mins.
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.
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.
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?
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:
garlic or onion granules
Did you mean that the nutritional yeast would be a topping?
the nutritional yeast garnish. it can be omitted.
Can the chickpeas noodles be heated??? Just wondering how they would be with melted earth balance and vegan parm???
they can be heated lightly. if you heat them too much they might start to get custardy.
Love the recipes!!!
what an amazing idea! i can’t wait to try this.
these are quite simple Caitlin, give them a whirl!
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.
lol. yep exactly! 🙂
This is so creative!
Oh my, this looks so amazing!
This sounds amazing!
So excited about trying this! The reason why I subscribed to your site was because I like seeing what you do with chickpea flour!
Thanks. Such a great idea, Richa.
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! =)
Genius Richa <3
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!
This is new, WOW !!
Dont we have to cook chicpea noodles ? Will they have raw taste ?
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.