Spicy Sriracha Chickpea & Veggie Pasta is a bold, plant-based dish created especially for World Environment Day! This recipe is packed with protein-rich chickpeas, seasonal vegetables, and a spicy, umami-rich sriracha sauce. It’s a delicious way to celebrate eco-friendly eating and support a healthier planet.
Ingredients
- 12 oz whole wheat or regular pasta (spaghetti, linguine, or soba noodles)
- 2 tablespoons olive oil or neutral oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 1 cup broccoli florets (or sub spinach, kale, or other seasonal greens)
- 1 (15 oz) can chickpeas, drained and rinsed
- 2–3 tablespoons sriracha (adjust to taste)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar or lemon juice
- 1 tablespoon maple syrup or brown sugar
- 1 teaspoon toasted sesame oil (optional, for finishing)
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, green onions, or basil, chopped (optional)
- Toasted sesame seeds or chopped peanuts, for garnish (optional)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. - Sauté the Aromatics & Veggies:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes, until softened.
Add the garlic and ginger, and cook for 1 minute until fragrant.
Add the zucchini, bell pepper, and broccoli. Sauté for 5–6 minutes, stirring occasionally, until the veggies are just tender. - Add Chickpeas:
Stir in the chickpeas and cook for 2 minutes, letting them warm through. - Make the Sauce:
In a small bowl, whisk together sriracha, soy sauce, rice vinegar (or lemon juice), maple syrup (or brown sugar), and black pepper.
Pour the sauce over the veggies and chickpeas. Stir well and let simmer for 2–3 minutes, allowing the flavors to meld. Add a splash of reserved pasta water if the sauce seems too thick. - Combine & Finish:
Add the cooked pasta to the skillet. Toss everything together until the pasta is well coated and heated through. Drizzle with toasted sesame oil, if using. - Serve:
Divide among bowls. Top with fresh herbs, sesame seeds, or chopped peanuts if desired. Serve with extra sriracha on the side for more heat.
Tips
- Use whatever vegetables are in season or in your fridge—this is a great way to reduce food waste!
- For extra protein, add a handful of toasted nuts or seeds on top.
- This dish is vegan, but you can add a sprinkle of nutritional yeast for a cheesy flavor.
- Soba noodles are a great eco-friendly option, but any pasta works.
FAQ
Can I use gluten-free pasta?
Yes! Any pasta or noodle works well here.
How spicy is this?
It’s moderately spicy with 2 tablespoons sriracha. Adjust up or down to your taste.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Learn more about World Environment Day and how you can make a difference!
