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Creamy Chickpea Spaghetti

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Time40 Min
DifficultyEasy
Serves4

Creamy chickpea spaghetti is one of the exquisite versions of the world-famous Italian cuisine, the spaghetti. To learn about how to make creamy chickpea spaghetti, follow the instructions in the creamy chickpea spaghetti description. The magic of this dish is in its simple ingredients, magnificent flavours, and serving temperature. Usually made in the no to low spicy level, this dish is super cu ... stomizable, you can add any vegetable in your basket and it will only compliment the dish. It takes about 40 minutes to prepare the dish with presoaked chickpeas and the recipe in creamy chickpea spaghetti video. Serving count of this creamy chickpea spaghetti restaurant-style recipe is four people, and it is suitable for kids without any changes to the recipe. If you are someone who enjoys a bit of hotness in your spaghetti, you can add chilli flakes afterwards. The dish is suitable for lunch, dinner, brunches, and a heavy breakfast. It is an excellent choice for people looking to incorporate a much-balanced style of pasta in their diet plans. Creamy chickpea spaghetti calories count mainly includes carbohydrate, fat, protein, fibre, iron, and potassium. This gluten-free dish is a wonderful option for gluten intolerant, diabetics, and people on weight loss diet. However, if you are not used to eating high fibre food like chickpeas, then you should drink plenty of water to avoid bloating in your stomach.

Nutrition Info. (per serving)

ProteinFatCarbsFibre862 Cal862 Cal862 Cal862 Cal
  • 33gProtein
  • 25gFat
  • 125gCarbs
  • 23gFibre

Ingredients

Dry Grocery

Kabuli Chana

Kabuli Chana

1.25 cups

Cashewnut (2 Piece Split)

Cashewnut (2 Piece Split)

1 cup

Salt

Salt

1 teaspoon

Spaghetti

Spaghetti

400 g

Fruits & Vegetables

Onion

Onion

1 unit

Carrot-regular

Carrot-regular

1 unit

Celery

Celery

1 unit

Rosemary

Rosemary

5 g

Other

Olive Oil

Olive Oil

2 teaspoons

Pepper

Pepper

0.5 teaspoons

Garlic

Garlic

3 pieces

Water

Water

500 ml

Directions
1
Wash and soak the chickpeas for 3 to 4 hours or overnight. Pressure cook the soaked chickpeas with 3-4 cup of water, cook for 8 to 10 whistles or till cooked through. Once done, strain. Do not discard the water.
2
Dice the onion, carrot and celery. fine chip garlic. Set aside.
3
Soak the cashew for half an hour in water, rinse and drain it. Blend the soaked cashew to make a fine paste. Add a little water as required.
4
Heat oil in a saucepan, add garlic and saute until it turns golden. Add onion, carrot and celery and saute. Add chickpeas and saute for a few minutes.
5
Add the cashew paste, pasta, chickpea water, and salt to taste. Mix well. Cover with a lid and cook on low flame. Occasionally check and stir so that it doesn't stick to the bottom. Add a little water if needed.
6
Let it simmer until the pasta is cooked through. It shouldn't be too saucy and will have a thick consistency.
7
Once done, turn off the flame, add rosemary. Mix and cover for 5 min. Check seasoning and serve hot.

Success!

We hope you had fun making it! Enjoy the meal.

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