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    Home » gluten free

    Vegan Chickpea Noodles with Garlic Tomato Sauce

    Published: Mar 20, 2015 · Modified: Sep 13, 2018 by Richa 33 Comments

    Jump to Recipe   Print Recipe

    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
    4.80 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

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    1. Luke

      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
    2. Unity

      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
    3. Megan Burns

      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

        February 13, 2017 at 10:54 am

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

        Reply
    4. Margaret

      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

        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
    5. Henrietta

      December 09, 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

        December 09, 2015 at 3:39 pm

        Awesome!! so glad you loved it!!

        Reply
        • Deb

          March 10, 2017 at 11:04 am

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

          Reply
          • Richa

            March 14, 2017 at 1:24 pm

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

            Reply
    6. Katherine

      October 01, 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
    7. Ann

      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

        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
    8. yye

      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

        April 14, 2015 at 9:47 am

        the nutritional yeast garnish. it can be omitted.

        Reply
    9. Evan Delegeane

      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

        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
    10. Evan Delegeane

      March 25, 2015 at 8:36 am

      Love the recipes!!!

      Reply
    11. Caitlin

      March 24, 2015 at 7:06 am

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

      Reply
      • Richa

        March 24, 2015 at 11:53 am

        these are quite simple Caitlin, give them a whirl!

        Reply
    12. Kristina

      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

        March 23, 2015 at 7:37 pm

        lol. yep exactly! 🙂

        Reply
    13. Shannon

      March 23, 2015 at 5:28 pm

      This is so creative!

      Reply
    14. Cassie

      March 21, 2015 at 6:31 pm

      Oh my, this looks so amazing!

      Reply
    15. Cassie

      March 21, 2015 at 5:45 pm

      Delicious pasta!

      Reply
    16. Cassie

      March 21, 2015 at 5:44 pm

      This sounds amazing!

      Reply
    17. Takiyah

      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
    18. ritu

      March 21, 2015 at 10:50 am

      Thanks. Such a great idea, Richa.

      Reply
    19. IR

      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
    20. Charanya

      March 21, 2015 at 4:14 am

      5 stars
      Genius Richa <3

      Reply
    21. Roz Levine

      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
    22. Ritu

      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

        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

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