Chickpea & Carrot Macaroni
An easy-to-make one pot chickpea and carrot macaroni that can be cooked up in as little as 30 minutes.
Servings Prep Time
4People 5Minutes
Cook Time Passive Time
25Minutes 30Minutes
Servings Prep Time
4People 5Minutes
Cook Time Passive Time
25Minutes 30Minutes
Ingredients
Instructions
  1. Chop the red onion finely, wash and peel the carrots, chop into 1 cm pieces.
  2. Heat oil in a saucepan on a medium heat, cook the onions for 3-4 minutes, or until softened.
  3. Boil water in a kettle and prepare the vegetable stock separately. Throw in the carrots with the onions, as well as the seasoning, pepper, herbs, etc, cook on low for 1-2 minutes.
  4. Throw in the soaked chickpeas (if using) and add the dissolved vegetable stock, bring to a boil and cover the saucepan. Allow to simmer while covered for 15 minutes.
  5. Uncover the boiling saucepan, add in the macaroni, cook until the macaroni absorbs the rest of the water, approximately 10 minutes.
  6. Once ready, leave to sit uncovered for 5-10 minutes, then serve with salad, a drizzle of olive oil, and your favourite vegan cheese sprinkled on top. Enjoy!
Recipe Notes

If using canned chickpeas, the cooking time is reduced to 15 minutes in total, as the canned chickpeas don’t need cooking, they can be added once the macaroni is.