Homemade Chickpea Flour Pasta with Zesty Leek & Tomato Sauce
A simple recipe for homemade chickpea pasta with a zesty lek and tomato sauce.
Ingredients
Rosemary Garlic Oil (Optional):
- ½ cup (120 mL) olive oil
- 4 peeled garlic cloves peeled
- 1 sprig fresh rosemary roughly chopped
Homemade Chickpea Pasta:
- ¾ cup chickpea flour
- 1¼ cups (150 g) unbleached all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup (120 mL) warm water
- 2 tablespoons rosemary garlic oil (see recipe above) or substitute extra virgin olive oil
Leek and Tomato Sauce:
- 2 tablespoons extra virgin olive oil
- 3 leeks, white and light green parts only sliced lengthwise and cut croswise into thin slices
- 2 garlic cloves chopped
- 1 (28 oz) can Italian plum tomatoes
- 1 bay leaf
- fresh tarragon or basil at your discretion
- ¼ teaspoon red pepper flakes optional
- zest of 1 lemon
- finely chopped chives optional
Instructions
Prepare the Rosemary Garlic Oil:
- In saucepan, combine olive oil, peeled garlic cloves, and rosemary sprig (or 1 tablespoon dried rosemary). Bring to simmer, reduce heat as low as possible and simmer gently for 20 minutes or until garlic turns golden. Strain in jar and let cool. If not using right away, refrigerate immediately and use within 3 days.
Prepare Pasta:
- Stir together chickpea flour, white flour, and salt. Create well and add in water and oil (either rosemary garlic oil or regular olive oil). Using fingers or a wooden spoon, mix together until liquid is absorbed.
- Using clean countertop, cover the dough with plastic wrap and let sit for 5 minutes. Knead the dough for 10 minutes. If the dough is too dry, add a tablespoon of water. When the dough is smooth and resilient, wrap again in plastic and let sit for 30 minutes. Once done, the dough will be quite shiny!
- Once rested, divide the dough into two equal parts. If using a machine, roll to desired thickness and cut whichever shape you desire. If making by hand, roll dough to 1/16 inch thickness. Let sit again for 5 to 7 minutes to let dry slightly. Dust pasta with flour roll into a loose cylinder. Cut the cylinder croswise into desired strip width and uncurl the noodles onto a clean dry towel. Repeat.
Prepare Sauce:
- Warm olive oil in saute pan over medium heat. Add the leeks and garlic and saute for 6 to 8 minutes, until lightly wilted. Do not brown. Increase heat to high, add canned tomatoes, herbs, red peppers, and lemon zest. Bring to boil. Reduce heat to low and simmer for 30 to 40 minutes, until thick.
- Bring water to boil (add salt once water begins to boil!), add noodles and cook for 3 to 4 minutes, until cooked through. Drain, drizzle with rosemary-oil and serve on plates. Top with sauce and sprinkle with chives (if desired).
Serving: 1serving, Calories: 512kcal, Carbohydrates: 30g, Protein: 6g, Fat: 43g, Saturated Fat: 6g, Polyunsaturated Fat: 35g, Sodium: 164mg, Fiber: 6g, Sugar: 5g