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This is feeding: 4 people
Ingredients
- 400 g Pasta
Tahini & Chickpea Sauce
- 2/3 cup Dried Chickpeas or 2 cups cooked chickpeas
- 1 cup Cauliflower chopped in small florets
- 1/3 cup Tahini
- 2 Red Onion
- 2 cups Water
- 1 tbsp Coconut Oil
- 1 tsp Salt
- 1 tsp Garlic Powder or 1 clove fresh garlic
- 1/2 tsp Pepper
- 2 tbsp Nutritional Yeast optional
- 1/2 tsp Lemon or Lime Juice optional
Instructions
- If you used dried chickpeas:
Wash the chickpeas and soak them in water overnight or for a minimum of 8 hours. Drain and cook them as recommend on the package in fresh water until soft. I always use my InstantPot to cook beans which makes it so much easier and faster. - Cook the pasta as recommended on the package
- Bring water to a boil, add the cauliflower and cook for about 10 minutes until soft. Then strain and put it aside
- Peel the onions and chop them, how big or small makes no difference, they’ll be going in the blender. Heat the coconut oil in a pan, add the onions and chickpeas and fry until everything gets lightly browned. The roasted flavor really brings this sauce to the next level!
- When the pasta is al dente remove from heat and strain
- Put the cauliflower, fried onions, chickpeas, tahini, salt, pepper, yeast flakes, lemon juice and water in a blender or food processor and mix until you get a smooth and creamy sauce.
- Enjoy with the freshly cooked pasta or anything else you desire!
Notes
The preparation time doesn’t include the soaking and cooking time for the chickpeas.
If you’re very sensitive to histamine leave out the yeast flakes and the lemon-/lime juice and use white pepper instead of black.