Raise your hand if you LOVE pasta! This chickpea pasta with Barbecued Lemon Chick’n is a flavor explosion and very simple to prepare. Barbeque is always a great idea! Whether you’re cooking on outside grill or at home, you will find this recipe very satisfying and delicious. Grilled with lemon slices for an extra tang, this Turkish inspired Vegan Chick’n is very juicy and flavorful. Infused with a smoked chili flavor, it pairs perfectly with red bell peppers. Soy curls used in place of chicken are marinated in a sweet, garlicky dairy-free coconut yogurt and combination of crushed red pepper flakes, fragrant lemon slices, and paprika.
What’s chickpea pasta? In the beginning, I have to admit I was a little bit skeptical about the garbanzo beans (chickpeas) pasta products. And unlike as many pasta substitutes out there, I was surprised by how pleasantly it taste! It is not gummy, weirdly textured, overly soft or dense! I can tell you honestly, it resembles a similar texture as traditional pasta, only lighter and lower in carbs than regular pasta. Chickpea pasta also is quick, easy, and full of nourishing ingredients meal for low carb lovers! Ready in just 30 minutes, it’s terrific for dinner time!!!
Equipment
- Barbecue or grill
Ingredients
- For the Chick’n
- ½ tsp crushed red pepper flakes
- ½ tsp smoked paprika
- 1 cup non-dairy yogurt
- 4 Tbsp tomato paste
- 2 Tbsp apple cider vinegar
- 5 cloves fresh garlic, minced
- ¼ cup lemon juice concentrate
- 1 tsp salt
- ¼ tsp black pepper
- 2 sweet bell peppers, sliced
- ¼ cup water
- 8 oz bag of soy curls
- 2 tsp olive oil
- 1 small fresh lemon, 1/4 inch sliced
- For the pasta:
- 5 cups plant-based chickpea Al Dente pasta
- 2 Tbs olive oil
- 1 tsp turmeric
Instructions
- In a large bowl, mix the crushed red pepper flakes with smoked paprika. Add yogurt, tomato paste, vinegar, garlic, lemon juice, salt, black pepper, sliced bell peppers, water, soy curls; stir until well combines.
- Cover the bowl with plastic wrap and set aside for 20 minutes torehydrate the curls.
- Preheat the barbecue to medium-high heat. Rub oil over the grates.
- Grill the soy curls and peppers for 3 minutes.
- For the last 2 minutes of grilling, add freshly sliced lemon and grill one minute on each side.
- Next, cook pasta according to package directions. Add it to a pot of boiling water and test after 3 minutes.
- When pasta is cooked, drain it and toss it with olive oil and turmeric.
- Top with grilled chick’n, bell peppers and serve immediately! Enjoy!
