Spaghetti in Tomato – Walnut Sauce with Kala Channa

Spaghetti kala channa1

About:

This Spaghetti recipe resembles brown chickpeas rice, which is a blend of coconut spices and pepper. As a fusion recipe have used Walnut in place of Cocunut and soya-vinegar sauces.

A protein rich, delectable brown chickpeas spaghetti in tomato walnut sauce. I soaked garlic and green chillies in vinegar and then blend it with tomato and walnut in a food processor.

The tomato-walnut sauce is a earthy and hearty this is a go-to sauce for spaghetti, as a filling for vegan lasagna, or spooned over steamed veggies. The walnuts give a significant boost of healthy fats, oils and protein, while lending a “meatiness” and flavour that is unsurpassed. Then we have walnuts, also rich in anti-oxidants with a healthy dose of melatonin (helps regulate sleep), B-vitamins, vitamin E variety, which is excellent for cardio-vascular health)

Served with Brocollo-Cauliflower Manuchurian (For Recipe click link).

Yields: 3-4 servings
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients:

  • Brown spaghetti- 400gms
  • Olive oil-1tablespoon
  • Sliced bell peppers/capsicum-2medium (I used red and green)
  • Cooked brown chickpeas-1cup (if using canned rinse thoroughly)
  • Soy sauce-2tsp
  • Salt- to taste

For the sauce:

  • Tomatoes-3-4medium
  • Chopped onion-1medium
  • Vinegar-2tbsp
  • Walnuts-1/4cup
  • Chopped garlic-3cloves
  • Green chillies-3 (alternatively pepper corns/ chilli flakes can be used)

Procedure:

  • Boil the spaghetti till al dente according to the instructions on the package. Drain and set aside.

For sauce:

  • Soak chilli and garlic in vinegar for 30minutes.
  • Blanch tomatoes for 5-8minutes in hot water and peel the skin.
  • Combine blanched tomatoes, soaked garlic, chillies with vinegar, onion, walnuts in the food processor/blender and process until smooth and set aside.
  • In a large saucepan, heat oil add in bell peppers saute until tender.
  • Then add in tomato-walnut sauce and cook atleast for 8-10minutes on a medium low flame stirring in between.
  • Now add in soy sauce, salt , cooked chickpeas mix well and continue to cook for 2-3minutes more.
  • Then add in cooked and drained spaghetti and simmer until coated with sauce and heated through.

Serve hot.

Note:

  • I used green chilli for the spice, alternatively black peppers corns or chilli flakes can be used.
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on October 27, 2014, in Indian, International, Main Course, Main dish. Bookmark the permalink. 21 Comments.

  1. Bookmarked this too.. Hope will do it soon for dinner, wl update once it’s done 🙂

    Like

  2. Hi Chitra, you are So creative.. Who could think of adding Kala Chana to spaghetti.. 🙂

    Liked by 1 person

  3. What an interesting take on spaghetti! Looks so much more interesting than what I am used to 🙂

    Liked by 1 person

  4. Thank you for your support…

    Like

  1. Pingback: Spaghetti in Tomato – Walnut Sauce with Kala Channa | rosemondemarchand.wordpress.com gratuit

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