Tomato juice adds flavor, chickpeas and soybeans lend extra protein to this vegan comfort dish.
In a large saucepan or medium stovetop casserole dish, saute the onion in the olive oil over medium-high heat until tender, then add the kasha. Stir another minute or two to coat the kasha grains, then add the annato or turmeric and the tomato paste, stirring and tossing to distribute.
Dilute the tomato juice with water to make up two cups of liquid, and add to the kasha mixture with the salt, cooked (defrosted) soybeans and 1/2 cup of the chickpeas. Bring to a boil, then cover and simmer about 10 minutes, or until the liquid is absorbed and the grains are just tender. When done, remove from the heat, cover the pot opening with a folded kitchen towel or several layers of paper towels, top with the pot lid, and let rest.
While the kasha cooks, boil up about two quarts of salted water, and have ready at a simmer for the pasta. If all goes well, you'll put the pasta in to start cooking just before the kasha is done - but note that while the kasha can rest for quite a while on the stovetop, you don't want the cooked pasta to sit around, waiting for something else. When I myself am caught in this common situation, I like to add a couple of cups of cold water to the pasta pot, to stop it cooking but still leave it warm.
Meanwhile - heat the extra 2 T of olive oil in a saute pan and add the other 1/2 cup of chickpeas. Saute over medium high heat until the chickpeas start to firm up and brown, about 3 or 4 minutes. Add the paprika and toss until fragrant, then set aside.
When all is ready, drain the chickpea oil into the kasha and stir it in, along with the chopped fresh mint. Spoon into large bowls, then ring the kasha with the warm, cooked pasta. Add the sauteed chickpeas into the center, and garnish with a mint tip and a wedge of lemon. Serve with extra lemon wedges and some basil or other flavored oil, if you have it. Serves 2 or 3 as a main dish; 4 to 6 as a side.
Ingredients
Directions
In a large saucepan or medium stovetop casserole dish, saute the onion in the olive oil over medium-high heat until tender, then add the kasha. Stir another minute or two to coat the kasha grains, then add the annato or turmeric and the tomato paste, stirring and tossing to distribute.
Dilute the tomato juice with water to make up two cups of liquid, and add to the kasha mixture with the salt, cooked (defrosted) soybeans and 1/2 cup of the chickpeas. Bring to a boil, then cover and simmer about 10 minutes, or until the liquid is absorbed and the grains are just tender. When done, remove from the heat, cover the pot opening with a folded kitchen towel or several layers of paper towels, top with the pot lid, and let rest.
While the kasha cooks, boil up about two quarts of salted water, and have ready at a simmer for the pasta. If all goes well, you'll put the pasta in to start cooking just before the kasha is done - but note that while the kasha can rest for quite a while on the stovetop, you don't want the cooked pasta to sit around, waiting for something else. When I myself am caught in this common situation, I like to add a couple of cups of cold water to the pasta pot, to stop it cooking but still leave it warm.
Meanwhile - heat the extra 2 T of olive oil in a saute pan and add the other 1/2 cup of chickpeas. Saute over medium high heat until the chickpeas start to firm up and brown, about 3 or 4 minutes. Add the paprika and toss until fragrant, then set aside.
When all is ready, drain the chickpea oil into the kasha and stir it in, along with the chopped fresh mint. Spoon into large bowls, then ring the kasha with the warm, cooked pasta. Add the sauteed chickpeas into the center, and garnish with a mint tip and a wedge of lemon. Serve with extra lemon wedges and some basil or other flavored oil, if you have it. Serves 2 or 3 as a main dish; 4 to 6 as a side.
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