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Lovely Tahini-Lemon Pasta with Roasted Chickpeas

Lovely tahini-lemon pasta with roasted chickpeas

Hi again, lovely! The Autumn is here, and I must admit that I’m quite excited about it! Even thought the summer was (really!) cold and felt quite short, there’s always something special about a new season coming up. For me the Autumn means calming down, taking it easier (except this September I’m busier than ever it seems!), and I simply love Autumn vibes in the kitchen, too!

I’ve noticed already the change: I need more comforting and warming food already, and even thought I’m a huge fan of big and nutritious salads, it’s about time to make room for something warmer. Soups, stews, pasta – I’m ready!

Lovely tahini-lemon pasta with roasted chickpeas

There was actually time in my life when I was more or less avoiding pasta and many other carbs. Luckily that’s all behind me now, and I’ve welcomed quality carbs back into my diet, but in moderate amounts. I did this recipe in co-operation with Urtekram Finland, and was happy to do so: I use their organic, gluten free pasta variants quite often! One of my blogger colleagues has declared that Urtekram’s pasta is the best gluten free pasta there is, and I do agree – they are very good!

This pasta also has Urtekram’s salted tahini (also, a great option for organic tahini!), lemon, virgin olive oil, feta cheese (if vegan, use nutritional yeast instead) and it’s served with lovely, protein rich, roasted chickpeas. So, so good!

I’m hoping you enjoy the Autumn as much as I do, and the lovely lemon-tahini pasta of course, too! Tuulia

Lovely tahini-lemon pasta with roasted chickpeas

Tahini-lemon pasta with roasted chickpeas

serves four

Chickpeas:
1 can of ready to use chickpeas (preferably in a carton box)
olive oil
salt
cumin

Sauce:
6 Tbsp Urtekram’s salted tahini
2 small garlic cloves
4 Tbsp virgin olive oil
juice of one big or two small lemons
about 0,5 dl water
0,5-1 tsp paprika
1 tsp maple syrup (tai hunajaa)
100 g feta cheese (vegan: nutritional yeast)
leaf parsley

Urtekram’s gluten free organic pasta

1. Heat up the oven to 200 degrees. Rinse the chickpeas well and spread them on a baking tray covered with a parchment paper. Pat them dry (this is how you get them crispy and nice). Add the oil, salt and the cumin seeds. When oven is ready, roast them around 15-20 minutes.
2. Prepare the pasta.
3. While pasta is boiling, prepare the sauce: mix all the ingredients, except leaf parsley, garlic and feta. Grind leaf parsley, garlic and feta, and the mix them with the rest of the ingredients. Save some of the feta for garnishing.
4. Check the taste – if needed, add more sweetener, lemon juice or spices.
5. Serve right away with pasta and roasted chicpeas, garnish with leaf parsley and feta. Enjoy!

Lovely tahini-lemon pasta with roasted chickpeas

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