Ingredients

  • 19 oz. chickpeas, canned, drained and rinsed
  • ⅓ cup olive oil, extra virgin
  • 6 black pepper corns
  • 3 whole allspice
  • 1 ½ teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • ¼ teaspoon cinnamon
  • ¾ teaspoon dried oregano
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon salt
  • 1 small red onion, finely chopped
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 450 grams penne pasta
  • 1 lemon, wedged

Directions

1. Cook penne and drain reserving 1 cup cooking water.Purée half of chickpease with oil, spices, oregano, lemon juice and 1/2 tsp salt in food processor until almos smooth.
2. Transfer purée to a large bowl and stir in remaining chickpease, onion, and herbs. Toss hot penne with sauce. This with some of reserved cooking water.
3. Serve with lemon wedges.



Keywords
vegan
MacGourmet downloadSpiced Chickpea Sauce. To import, drag image to your MacGourmet recipe box.