Monday, July 5, 2010

30 Days Gluten Free Quick & Easy Meals: Day 29 - Iris' Chickpea Tomato Sauce

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Iris author of the blog, The Daily Dietribe.

Day 29 - Iris' Chickpea Tomato Sauce

Pasta was a staple at our dinner table growing up. Once I began eating gluten-free, I started cooking a lot of rice, quinoa, and sweet potatoes. But since more companies have begun to make delicious gluten-free pastas, this is once again something I can enjoy on a regular basis.

There are a number of brands out there: some are decent, some are downright awful, and a couple are fabulous. Bionaturae is my favorite brand thus far, although this won't be the right one for you if you avoid soy, as I know Carrie does.

Carrie's Note:
Different types of gluten free & soy free pastas that I've found include:

But there are plenty of other brands for you to try. I'm sharing a pasta sauce with you, but it could also work just as well over rice, chicken, or tofu. I like this sauce because it's quick and easy, but also because it's high in protein. I use chickpeas so that I can eat my pasta and not have to think about adding a protein component to the meal.

Iris' Chickpea Tomato Sauce

1 15.5 oz. can chickpeas, drained
1 6 oz. can marinated artichoke hearts, chopped
4-5 cups fresh spinach, chopped
1 cup fresh basil
1 cup tomato sauce
1/2 cup grape tomatoes
1/4 cup kalamata olives, chopped
1/2 cup pasta water*
2 Tbsp. olive oil

* If you're making this sauce for pasta, save 1/2 cup of your pasta cooking liquid. If not, you can just use water.

1. Put chickpeas, basil, tomatoes, 1 Tbsp. of olive oil, and 1 Tbsp. of water in blender or food processor and puree.
2. Heat a large saucepan over medium-low with 1 Tbsp. of olive oil. Add spinach and saute just until wilted, about 2 minutes.
3. Add the chickpea puree, artichoke hearts, olives, and pasta water. Cook, stirring occasionally, for about 10 minutes.
4. Add the tomato sauce and stir in until it's heated through.
5. Serve hot over pasta, rice, chicken, tofu, etc.

Serves 4


About Iris
Iris began writing The Daily Dietribe when she first started eating gluten-free over a year ago. In addition to sharing her gluten-free recipes, she writes about her experiences as a weight-loss counselor and her own struggle with weight and binge eating disorder. Iris got her MA in psychology, but then realized she wanted to become a registered dietitian so she could help others find a healthy balance with food. She’s going back to school now to get her MS in nutrition.


Stay tuned tomorrow for Day 30 of 30 Days Gluten Free Quick & Easy Meals. We'll have a fantastic recipe from Lauren of the Celiac Diva and there will also be a fun giveaway to celebrate 30 Days of Gluten Free Q&E Meals!

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