Udon Noodles with Chickpea Sauce & Broccoli


I’ve adapted this recipe from this web site. I loved the idea of a sauce made from chickpeas, since we use a lot of chickpeas in our cooking. I was pretty sure that my picky son wouldn’t like this dish, but lo and behold – SCORE! I finally found a healthy meatless warm dinner dish that EVERYONE in our family raved about. Next time I make this, I will be adding in some cauliflower too, just to up the veggie content a bit. I hope that you and your family will like this dish as much as our family does.


Udon Noodles with Chickpea Sauce & Broccoli


1 tablespoon grapeseed oil
1 small onion, chopped
3 cloves garlic, minced
3/4 teaspoon salt
1 (15-16oz) can chickpeas, drained and rinsed
1-3/4 cups vegetable broth
1 small box udon noodles (I used Eden Foods organic 100% whole grain udon noodles)
1 head of broccoli, chopped into florets
1-1/2 tablespoons fresh lemon juice
Grated parmesan cheese for topping (optional – vegans use nutritional yeast flakes instead)
1 head of cauliflower, chopped into florets (optional)


Heat oil in a large saucepan over medium heat. Add onion and sauté until softened, about 4 minutes, stirring often. Add garlic and stir for another minute. Add salt, chickpeas, and vegetable stock. Bring to a boil, cover, reduce heat, and simmer 15 minutes.

Meanwhile, cook udon noodles in boiling water according to package directions. Cook broccoli (and cauliflower, if using) in boiling water until softened. Drain broccoli/cauliflower and pasta, reserving 1/4 cup of the pasta water.

Place chickpea mixture in Vita-Mix. Add lemon juice and reserved pasta water and blend until smooth.

Combine chickpea sauce, pasta, broccoli/cauliflower, in a saucepan or large bowl and toss to combine. Serve warm, topped with grated parmesan cheese (or nutritional yeast flakes for vegans).


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