Vegetable Vermicelli With Chickpeas

Vegetable Vermicelli With Chickpeas Recipe

By Earth of Maria

🔪Prep Time: 0 mins

👩‍🍳Cook Time: 20 mins

Ingredients

1 tbsp olive oil

2 cloves garlic, minced

1 large red onion, diced

2 medium carrots, chopped

1 large red bell pepper, diced

2 tbsp tomato paste

2 tsp cumin

2 tsp paprika

2 tsp curry powder

10 oz vermicelli

1 can chopped tomatoes, 14 oz

1 can chickpeas, 14 oz

1 cup vegetable stock

1/3 cup vegan cream

3 tbsp soy sauce

1 cup green peas

4 cups spinach

Instructions

1Heat the olive oil in a large saucepan and adding garlic, red onion, carrots and bell peppers. Cook for 5 minutes, until softened.

2Add tomato paste, cumin, paprika and curry powder. Stir together for a couple minutes more.

3Add the vermicelli, tinned tomatoes, chickpeas, and vegetable stock. Simmer over a medium heat for around 5 minutes, stirring frequently, until the vermicelli is almost cooked through. Add more vegetable stock if it starts to dry out.

4Add vegan cream, soy sauce, green peas and spinach. Cook and stir for 4-5 minutes more, and serve.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.