Light carrot pasta with chickpea and tempe

The real recipe has no tempe in it. However, we had leftover of half block of tempe and a half can of chickpeas, so we decided to just use both. For vegan, substitute parmesan cheese with vegan parmesan cheese.

Serve 3

Ingredients

CHICKPEA & TEMPE

• Half can of chickpeas, rinsed, drained, and dried
• Half block of tempe, cut into small cubes
• 1 Tbsp (15 ml) olive oil
• 1 Tbsp (3 g) dried or fresh oregano
• pinch sea salt
• 2 tsp garlic powder
• 3 Tbsp (13 g) panko bread crumbs
• 1 Tbsp (5 g) parmesan cheese

SAUCE

• 1 Tbsp (15 ml) olive oil
• 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
• 1/4 cup (32 g) carrots, very finely diced
• 1 15-ounce (425 g) can tomato-basil sauce
• 2 Tbsp (10 g) parmesan cheese, plus more to taste

CARROT NOODLES

• One bag of small carrot, ribboned with a vegetable peeler (or sub 8 ounces pasta of choice)

FOR SERVING (optional)

• Red pepper flakes
• Parmesan cheese
• Fresh basil

Instructions

1. Preheat oven to 375 degrees F.
2. Add rinsed, dried chickpeas and tempe to a mixing bowl and toss with olive oil, oregano, salt, garlic powder, panko bread crumbs, and vegan parmesan cheese.
3. Place chickpeas and tempe on a baking sheet and arrange in a single layer. Bake for 20-25 minutes or until crispy and light golden brown (see photo), then remove and set aside.
4. While chickpeas and tempe are baking, heat a large metal or cast iron skillet over medium heat. Once hot, add olive oil, garlic and carrots. Sauté for 3 minutes, stirring frequently.
5. Remove skillet from heat and add tomato sauce, oregano, and vegan parmesan cheese, and stir. Place back over heat and bring to a low simmer over medium-low heat. Once simmering, reduce heat to low and continue cooking to thicken, stirring occasionally.
6. Sample sauce and adjust seasonings as needed. 
7. To make carrot noodles, bring a large pot of water to a boil. Once boiling, add carrots. The real recipe said to boil for 2-3 minutes (2 for al dente, 3 for more tender noodles), but I did for 3-5 minutes. Drain and set aside.
8. Add 3/4 of the baked chickpeas to the sauce (see photo) and stir.
9. To serve, top carrot noodles with sauce, remaining chickpeas, and any additional toppings (see options above).
10. Leftovers keep well (separate) in the refrigerator for 3-4 days. Reheat sauce in the microwave or saucepan. Add a little water to thin if too thick.

Recipe is taken from http://minimalistbaker.com/simple-chickpea-bolognese/