Meera Sodha’s vegan recipe for pasta with chickpeas, preserved lemon and chilli | Vegan foods and drinks

Welcome, for those who’re new right here; and welcome again, for those who’re an previous hand round those portions. I’m hoping you had a excellent vacation. This January, I’ll be taking part in DJ, web hosting the an identical of the chilled Saturday slot, excluding with meals quite than tunes. The recipes this month might be comfy, simple to position in combination and reasonably acquainted. First up is that this tackle pasta e ceci, as a result of existence is at all times excellent with pasta, beans and broth. I’ve taken the freedom of amping up the flavor with some sun-dried tomato, preserved lemon and chilli, and I’m hoping you (or any Italians studying) don’t thoughts.

Pasta with chickpeas, preserved lemon and chilli

Dietary yeast provides a creamy texture and a tacky, savoury flavour. You’ll purchase it in any main grocery store.

Prep 15 min
Prepare dinner 40 min
Serves 4

Additional-virgin olive oil
4 sprigs rosemary, leaves picked
1 brown onion, peeled and finely chopped
2 medium carrots (200g), peeled and finely chopped
2 sticks celery, finely chopped
3 garlic cloves, peeled and minced
3 tbsp sun-dried tomato paste
2 x 400g tinned chickpeas, now not tired
1 preserved lemon (30g), deseeded, rind and pulp finely chopped
160g macaroni
1½ teaspoon fantastic salt
1½ tsp dried chipotle flakes
20g dietary yeast
¾ tsp coarsely flooring black pepper

First, make some rosemary oil. Put 80ml extra-virgin olive oil and the rosemary leaves in a small pan on a low warmth for 4 to 5 mins, till effervescent, then take off the warmth and depart to infuse whilst you’re making the remainder of the dish.

Put 5 tablespoons of oil in a big casserole pot on a low-medium warmth and, when scorching, upload the onion, carrot and celery and cook dinner, stirring sometimes, for 12 mins, till softened. Upload the garlic and tomato paste, stir for 30 seconds, then upload probably the most tins of chickpeas and all of the water from the can, and mash with a potato masher till you might have a coarse paste.

Stir within the preserved lemon and the second one tin of chickpeas and its water, then upload the pasta, a teaspoon and a part of salt, the chilli, and a litre and a part of faucet water. Stir to mix, quilt the pan and depart to simmer till the pasta is cooked – it would take a little bit longer than the packet suggests (mine took quarter-hour).

Stir within the dietary yeast and black pepper, simmer for a last 3 or 4 mins, then divide throughout 4 bowls, drizzle the rosemary oil on best and serve.

• Must all of us be vegan? On Tuesday 30 January at 8pm GMT, Meera Sodha joins a live-streamed dialogue at the professionals, cons, realities and myths of a plant-based vitamin. Tickets to be had right here.