Chickpea Pasta with Barbecued Lemon Chick’n
Servings: 4 people
Cost: $8
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!