truffled chickpea, pimentão & mushroom spaghetti

This dish is one of those secret weapon dishes. Since Jacob turns down almost all vegetables these days, I have to hide them. Thankfully, that is what the blender is for. Sautéing the chickpeas before adding the sauce, really helps give them a toasty texture.

The ingredient that gives this dish a subtle kick is the massa de pimentão. Portuguese for ‘bell pepper’, it is a flavorful sweet pepper paste made from red peppers and salt. In stores you can find variations of this paste that include garlic or olive oil. But of course I am partial to the variety I grew up with. Growing up I remember spending a few days in September every year in my grandparents garage manually grinding peppers for them to be mixed with salt, then canned. I stir this sauce into every dish that I can – tomato soup, potatoes and onion dishes, stir fry, fajitas  casseroles, rice, on pizza and especially in red pasta sauce dishes. When you use this paste, go easy on the salt since the pimentão is already salted.

Ingredients

  • 8 oz. baby bella mushrooms, sliced
  • 15 oz. canned chickpeas, drained and rinsed
  • 1 small white or yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp. truffle oil
  • 15 oz. can diced tomatoes in basil, garlic and oregano (or add your own separately)
  • 1 raw red bell pepper, roughly chopped
  • 2 tbsp. tomato paste
  • 1 tbsp. pimentão paste

Directions

  • Heat truffle oil in a large pan and sauté onions until translucent, then add garlic and cook for another 2-3 minutes. Add the chickpeas and cook until all the liquid has evaporated and chickpeas get crisp on the outside. Stir frequently to avoid burning.
  • Add the mushrooms and stir occasionally until cooked. Mushrooms have a lot of moisture in them, so adding more liquid or oil is not necessary.
  • While the mushrooms are cooking, add red pepper, canned tomatoes, tomato paste and pimentão paste to the blender and blend until smooth.
  • Add the red pepper and tomato puree to the pan with the chickpeas and turn the heat to low. Add a little prepared tomato sauce if you want to stretch the sauce a little further.
  • Serve over cooked gluten free pasta.

I’d love to live in a world where green juice is on every menu, going barefoot is totally normal, and homes downsize instead of up-size. Plant-based cook and aspiring minimalist, my un-fussy food and minimalist musings have been featured on Mind Body Green, Kris Carr, Happy Herbivore, Mint.com and The Local Beet Chicago, to name a few. When I’m not simplifying busy people’s plates and getting more fresh whole foods into busy folks, you can find me devouring books on food and culture, trying not to fall over doing downward dogs, then finishing my day off with a big glass of organic red wine and a hunk of dark chocolate. I show stressed-out folks how to re-connect with food and un-fuss everything about their cooking + home, so they can enjoy a more experience-rich life.

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2 comments on “truffled chickpea, pimentão & mushroom spaghetti
  1. nik says:

    I’ve never heard of pimentão paste…is it red pepper paste? I found a recipe here:
    http://www.food52.com/recipes/14420_jean_andersons_sweet_red_pepper_paste_brmassa_de_pimento
    Your recipe looks superdelicious! Many thanks for sharing. :)

    • There are a few variations. The kind my family makes is made with just peppers and salt and it is delicious! I have a big batch of potato and white beans with pimentão paste stewing at home…can’t WAIT for dinner!

2 Pings/Trackbacks for "truffled chickpea, pimentão & mushroom spaghetti"
  1. [...] Here is a great description of the paste from Portuguese Cook. I describe my family’s experience making the paste and used it in truffled chickpea, pimentão & mushroom spaghetti. [...]

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