Vegetable Vermicelli With Chickpeas
This vegetable vermicelli with chickpeas is an amazing one pot meal that’s ready in under 20 minutes. Made with a creamy, rich sauce, it’s perfect for a weeknight dinner that’s wholesome and comforting.
I have to say that I’m the biggest fan of one pot meals. As far as weeknight dinners are concerned, they’re at the top of the list in terms of practicality. You simply add the ingredients to a saucepan, cook away for a bit, and dinner is ready to go in no time! And of course, having to use minimal equipment is always a bonus. Gets rid of the need to do pesky washing up!
This vegetable vermicelli with chickpeas and a creamy tomato sauce ticks all the boxes for a perfect weeknight dinner. It’s also a phenomenal lunch when you want something warming and cosy, but don’t want to spend a lot of time in the kitchen. The sauce is rich, flavorful and made with amazing spices. The chickpeas add a great source of plant based protein and texture.
I also added spinach and green peas for some extra greens and to give the dish a gourmet vibe. But in reality, no one will be able to tell that all that’s involved is dumping the ingredients into a saucepan! So, I’d recommend you get vegetable vermicelli on your dinner rotation as quickly as possible. I can guarantee that you won’t regret it!
How to make vegetable vermicelli with chickpeas
You want to start by heating some olive oil in a large saucepan and adding garlic, a red onion, carrots and bell peppers. Allow them to cook for 5 minutes, until softened.
Now add tomato paste, cumin, paprika and curry powder. Stir together for a couple minutes more before adding the vermicelli, a can of tinned tomatoes, a can of chickpeas, and some 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.
Now add vegan cream, soy sauce, green peas and spinach. Cook and stir for 4-5 minutes more, and then it’s all done! It really is that simple.
Tips and substitutions
- Feel free to add other vegetables of your choice. I love using one pot meals like this vegetable vermicelli to clean out the fridge.
- Instead of the chickpeas, you can add another bean variety, tofu, or lentils.
- It’s better to start with a smaller amount of liquid at the beginning to make sure that all of it’s absorbed by the vermicelli, and add more if it looks too dry.
- Instead of the vermicelli, you can use any other pasta variety of your choice.
- To make this meal gluten-free, use gluten-free pasta and tamari instead of soy sauce.
- If you can’t find vegan cream, you can use coconut milk from a can, or plant based milk of your choice.
- Kale or any other leafy greens can be added instead of the kale.
Can you make vegetable vermicelli ahead of time?
This meal is best eaten immediately for the best texture and flavor profile. However, you can keep it in the fridge in an airtight container for 3-4 days. Reheat on the stove and add extra liquid if necessary.
Other amazing vegan one pot meals
- My one pot chickpea pasta is a must-try.
- Kidney bean one pot pasta is easy to make and super flavorful.
- My mushroom stew makes an amazing dinner.
- You can’t go wrong with butternut squash risotto.
If you give this vegetable vermicelli with chickpeas a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback in the comments below together with a star rating. I love hearing from you!
Get the Recipe: Vegetable Vermicelli With Chickpeas
- 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
- Heat the olive oil in a large saucepan and adding garlic, red onion, carrots and bell peppers. Cook for 5 minutes, until softened.
- Add tomato paste, cumin, paprika and curry powder. Stir together for a couple minutes more.
- Add 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.
- Add vegan cream, soy sauce, green peas and spinach. Cook and stir for 4-5 minutes more, and serve.