Chickpea juice – the stuff you pour out of the can and down the drain – is all the rage right now. Not as an energy drink, smoothie ingredient, low-tack adhesive, or chemical-free bathroom cleanser, but as a dessert. Some mad vegan scientist figured out that if you combine it with sugar and whip the @#!$ out of it you get a meringue*-like substance.
*In deference to those non-vegans who are highly sensitive to us linguistically lazy vegans misappropriating traditionally carnivore terminology – such as “meat” [not meat] in this post’s title – we shall henceforth and forthwith call chickpea juice + sugar + mixer, “meringue.”
Seriously, would you ever look at the goo that comes out of a can of beans, grab the bag of Domino’s, the hand mixer, and think: something goooood is going to come out of this! Not me. But this explains why I’m just a cook and not a vegan chef with eponymous restaurants in Chicago, New York, and Vegas.
I looked at a can of (drained) chickpeas, some crushed tomatoes and the cast iron skillet and thought: sauce! And something good – if not earth-shattering and certainly not “meringue” – came out of it.
BTW, I use a soy-free red miso from South River.
- one cup of garbanzo beans delivers about half of the recommended daily serving of fiber, and
- one cup has 15 grams of protein!
- eat up for calcium, magnesium, and phosphorus – minerals essential for bone health.
- the antioxidant lycopene may help protect cells from free radicals, especially skin cells from the damaging affects of the sun
- consuming potassium-rich tomatoes helps mitigate the affects of sodium on heart rate and blood pressure
- throw in a little vitamin A and vitamin C – along with other vitamins and minerals
This recipe works beautifully in the pressure cooker! Set the cooker to sauté setting (use low if your appliance is adjustable) and follow the directions below. Once the crushed tomatoes, etc., have been added, change the setting to Manual, then 30 minutes. (The cooker will take several minutes to come to pressure and then the time will tick down.) Let the cooker depressure naturally/slowly. Taste and adjust for seasonings and consistency.
- 1 large onion, chopped
- 1 small carrot, peeled and minced
- 3 cloves garlic, minced
- 1 15-ounce can chickpeas, rinsed and drained
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp. dried thyme
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1/4 tsp. dried rosemary
- dash red pepper flakes
- 1 28-ounce can crushed tomatoes
- 1 Tbsp. red miso paste (I use a soy-free variety from South River)
- 1 Tbsp. tomato paste
- ~1.2 Tbsp. pure maple syrup, or to taste
- 13 ounces gluten-free (or whole wheat/grain pasta shells)
- vegan Parmesan cheese substitute, for garnish, optional
- chopped fresh basil, for garnish, optional
- Heat a large skillet to medium-high, add a splash of water or vegetable broth, and sauté the chopped onion and carrot for about 5 minutes. Add the garlic and sauté an additional minute.
- While the carrots and onion cook, put the chickpeas in the bowl of a food processor and pulse to break them down. You don't want hummus - but you also don't want any whole chickpeas remaining. Set aside.
- Stir the herbs and spices* into the onion/carrot mixture and cook for about 30 seconds. Add the chickpeas and sauté for about 5 minutes, letting them brown a bit.
- Add the crushed tomatoes, miso, tomato paste, and maple syrup, scraping up the yummy browned bits and stirring well to combine. Turn down the heat to low and let the sauce bubble for about 30 minutes. If you have one of those mesh screens, this is the time to use it.
- Stir the sauce occasionally, adding broth or water if it becomes too thick. While it cooks, get the pasta water going and cook according to package directions. Drain, reserving 1/4-1/2 cup of the pasta water, if desired (you can use this to further thin the sauce, if necessary).
- When the sauce is done, taste and adjust the seasonings. Pour the pasta into the sauce and stir well, making sure to coat each and every tender shell. Serve with copious amounts of vegan Parmesan cheese and fresh basil if you are lucky enough to have some!
- *For extra flavor, add a splash of red wine while sautéing the herbs.
- Chopped kalamata olives would be a yummy addition to this sauce, as would a couple of spoonfuls of capers.
Great minds definitely think alike because I have a chopped chickpea pasta sauce I am working on as well! I love the chickpeas in it and yours look amazing!
We’re all spending too much time together ;-P! Looking forward to your version!
Haha Annie! Totally. My recipe is still in my “in progress” pile and won’t be out for a bit because I have another quick sauce that’s ready to go up first, but I love that we both have the taste for chickpeas in a pasta sauce! They are delicious!
YUM! Looks delicious, Annie! So funny your talking about the chickpea goo too. Another vegan I follow on Instagram was posting gorgeous pix of her vegan macaroons yesterday and I was absolutely stumped as to how she’d made them. Thanks to you, now I know!
Who would think, right?! Whoever invented it ought to get an honorary chemistry degree!
YUM! This looks so good. Hearty pasta dishes are my go-tos, especially during the week. They’re both filling and healthful. I make a variation of this using tempeh in the sauce as the “meaty” portion served with a high protein bean based pasta but I think trying out chickpeas will be my next variation on this meal! What a beautiful, sneaky way to pack in a bit more protein. Can’t wait to try it!
Thanks, Rach! Tempeh is awesome for pasta sauces!
HA! I always rinse EXTRA long to get the slimy stuff off my canned beans, what a concept that it can actually be meringue like. This meal looks so delicious.
I do, too, Brittany! I’m kinda curious about the technique, but I was never a meringue fan, so I think I’ll leave the experimenting to others.
That is absolutely amazing about the chickpea goo. Who knew? Bookmarked to try later!
Oh, hey, I also meant to add that my link is now fixed. I didn’t even know it had been broken. Sorry if you tried to check in lately!
Haha! I know! Bean juice?!
Oooh that looks delicious! Pinning right now so I don’t forget to make it 🙂
Yes Ma’am! A BIG bowl please. I have to try this on pizza and I bet it’s heavenly in a calzone something or other. We’ve gotten big into spiralized zucchini since Christmas and this one is just calling for those swirly goodies.
Chickpea juice meringue? Really? No wonder they think Vegans are crazy!
It really does amaze me that someone had the idea that bean juice could be a meringue substitute!!
This recipe definitely sounds and looks good. I like that there’s carrot chunks too! Chickpeas sure do come in handy, and are quite versatile.
Thanks! I always make sure I have loads of chickpeas (and all kinds of other beans) in the cupboard at all times!
This looks sooooooooo good Annie! I want it all right now! It looks so hearty and filling! I still can’t believe that chickpea stuff turns into meringue!! Haha! I’m seriously grossed out by the bean goo from cans though, so I probably won’t try it, but I’m still totally fascinated by it. Do you know the actual original creator who thought of it??
Brandi – that’s exactly how I feel about it! I’d be totally into seeing how it works, but the thought of eating canned bean juice (and sugar, frankly) that’s been whipped is too much for me. I don’t think a recipe has been posted anywhere yet. I just heard about it via Facebook and Instagram.
I had not heard that about chickpea juice! What a fun fact – you can’t make that stuff up!
I’m on a serious savoury kick so I really like your chickpea usage here 😉 Looks delicious!
This is right up my street, I can almost taste how wonderful it is from your stunning photos. I’ve been AWOL for a bit and this is the first time I’ve seen your revamped site. It looks terrific, Annie.
A fantastic meatless sauce! I made a vegan sauce using TVP & or using lentils before but not yet with chickpeas. I was intrigued so I made it! I love it so much! Great in texture & flavor too! My husband Peter agreed with me too! xxxx
Omg Annie, it has been too long since I’ve come by your blog – your new layout looks so gorgeous!! And this recipe looks scrumptious…chickpeas do have a great “meaty” texture, I need to try this recipe out. And chickpea juice meringue? Intriguing but I think I’ll pass…lol 🙂
Hey Kyra! Thanks for stopping by! Yeah…just a few changes here and there, hehe. The blog and I both needed some refreshing!
This is my kinda food! I’ll have two servings please m’dear!
And I love your wooden spoon!
I LOVE this! And so did my boyfriend 🙂 replaced the carrot with bell pepper, but otherwise kept to your recipe!!
Oh I’m so pleased!! Thanks for letting me know!
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This looks fabulous! Can’t wait to try it! 🙂 I have a question about the nutritional info. Are those numbers with the vegan parm?
Hi Aimee – the parm is included, but I have no control over how the nutritional info is calculated. Recipe Card takes my ingredient list and calculates the calories so I’m not sure how it “reads” certain ingredients.
Thank you. And no worries. I was just curious. 🙂 Can’t wait to make this! I know my family will love it.
Did it last night, and guess what… it was delicious! thank you for this recipe 🙂
Oh yay!! I’m so glad to hear that! Thanks, Marie.