Go Back
+ servings
Vegetable vermicelli with chickpeas

Get the Recipe: 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.
5 from 1 vote


  • 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


  • Saucepan


  • 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.


You can keep this vegetable vermicelli the fridge in an airtight container for 3-4 days. Reheat on the stove and add extra liquid if necessary.
Calories: 464kcal, Carbohydrates: 84g, Protein: 11g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1454mg, Potassium: 867mg, Fiber: 9g, Sugar: 11g, Vitamin A: 10353IU, Vitamin C: 91mg, Calcium: 140mg, Iron: 5mg