Vegan Tahini Yogurt Pasta with Paprika Butter Chickpeas

All About the Veg! is a biweekly recipe column where Best of Vegan contributor Seiran Sinjari breaks down one amazing plant at a time. In today’s column, she talks about chickpeas, a beloved protein and fiber source on a plant-based diet. Her perfectly creamy vegan tahini yogurt pasta with spiced chickpeas doused in paprika butter is a match made in flavor heaven! In addition to the recipe, Seiran shares a handy pre-soaking and freezing method that will help you conveniently incorporate more chickpeas into your day-to-day meals.

Vegan Tahini Yogurt Pasta with paprika butter chickpeas

In January (more specifically Veganuary), I believe many of us are looking for easy, quick, and budget-friendly, yet still filling, satisfying, and nourishing meals. Enter the humble chickpea! Not only are they delicious and suitable for so many different kinds of meals, but they’re also rich in fiber, protein, and minerals. A very dear staple ingredient in my pantry and vegan cuisine. They go into salads, soups, stews, dips and so much more!

While pre-cooked chickpeas are great if you’re in a time crunch, there are a few reasons why I prefer to soak and cook my own chickpeas. The first being that they taste so much better, they are soft, buttery (you will eat them plain straight from the pot!) and you can decide how tender you want them. For dips such as hummus, I typically cook them longer. It’s also so much cheaper and more sustainable, you can buy dry chickpeas in bulk and also soak them in big batches.

Vegan Tahini Yogurt Pasta with paprika butter chickpeas

Here’s a little tip for you that won’t require planning a whole day ahead when you want to cook with chickpeas. Soak a big batch of dry chickpeas overnight (10-12 hours), cook half of them and use them for meals throughout the week and freeze the other half in smaller batches. So whenever you need the chickpeas you don’t have to go through the soaking process and you can just toss them frozen straight into cold or boiling water and cook them for 40-60 minutes (cooking time may vary depending on chickpeas and soaking time). I love this pre-soaking and freezing method and I always have pre-soaked chickpeas and white beans in my freezer, ready to be cooked.

Now let’s get into this week’s recipe, which works perfectly with both home-cooked and pre-cooked chickpeas, whatever you prefer! Yogurt pasta, different kinds of grains, or stuffed dumplings in yogurt sauce or soup are common in for example various South Asian and Southwest Asian (Middle East) cuisines. My favorite is Kurdish stuffed crushed wheat dumplings (‘Kutilk’) with yogurt sauce or simmered in yogurt and herb soup. My go-to quick-fix meal when I’m craving something like that is to simply cook pasta, mix it with vegan unsweetened yogurt and seasonings, then you can get creative with the toppings. Here I’ve also mixed tahini in the yogurt and topped the pasta with a lovely chickpea and paprika butter, they are buttery, smokey and such a nice contrast to the yogurt. For some crunch, toasted pine nuts and as always some fresh herbs to complement the already beautiful colors and flavors. And it’s all made in 20 minutes!

Vegan Tahini Yogurt Pasta with paprika butter chickpeas

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Vegan Tahini Yogurt Pasta with paprika butter chickpeas

Vegan Tahini Yogurt Pasta with Paprika Butter Chickpeas


Ingredients

Scale

For the Pasta:

  • 250 g vegan unsweetened Greek or Turkish style yogurt
  • 4 tbsp tahini
  • 12 garlic cloves, minced
  • ½ small lemon, juiced (more or less to taste)
  • salt to taste
  • 200 g dry pasta

For the Chickpeas:

  • 250 cooked chickpeas, drained
  • 1 tbsp olive oil
  • 3 tbsp vegan butter
  • 1 tsp sweet paprika powder
  • ½ tsp smokey spicy paprika powder
  • salt & pepper to taste

To top with:

  • 2 tbsp toasted pine nuts 
  • 2 tbsp finely chopped parsley
  • zest from 1 small lemon

Instructions

  1. Cook pasta in salted water in accordance with package instructions and reserve some of the cooking water before draining.
  2. Add vegan yogurt to a bowl and mix in tahini, garlic, lemon juice, and salt until smooth.
  3. Prepare the chickpeas just before the pasta is done. Add olive oil and vegan butter to a pan over medium heat. When the butter starts to bubble, add the chickpeas and all seasoning. Turn the heat up slightly and stir-fry for 1-2 minutes until chickpeas are evenly coated with the paprika butter.
  4. Add pasta to the yogurt and mix well, if it’s too thick or dry add some of the pasta water.
  5. Pour the chickpea and paprika butter on top of the pasta while hot straight from the pan, top with pine nuts, parsley, and lemon zest. Serve with mixed vegetable pickles or pickled peppers on the side.

Notes

Find more of Seiran’s recipes at @legallyplantbased.

Recipe, text, and photography by Seiran Sinjari.

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Vegan Tahini Yogurt Pasta with Paprika Butter Chickpeas

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All About the Veg: Kurdish Fried Eggplant with Vegan Garlic Yogurt & Fried Herbs (Bacanreşk bi Mast û Sîr)

Comments

  1. Hi, your recipe looks delicious want to make it sometime this week ! On the smokey spicy paprika are you talking g about just the regular smoke paprika or is there a smokey spicy paprika? What other nuts can I use besides Pine Nuts? My mom is allergic to Pine?

    • Hi Angela,

      There is smoked spicy paprika powder out there, but if you can’t find it, try using smoked sweet paprika powder combined with a pinch of chili powder instead. You could replace pine nuts with almonds, pistachios, walnuts, pumpkin seeds, sunflower seeds or sesame seeds.

      Hope this helps!

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