This post contains affiliate links. Please see our disclosure policy.
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.
Steps:
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
Ingredients
For the chickpea noodles:
- 1/2 cup chickpea flour
- 1 cup water
- 1/2 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp turmeric, optional
- 1/4 tsp garlic or onion granules
- 1/4 tsp thyme, optional
For the garlic tomato sauce:
- 3 1/2 cups 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 salt or to taste
- 1 tsp sugar or maple syrup to taste
- 1 tablespoon tomato paste, optional
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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,