Pasta Vuna – Vegan Tuna Pasta

Ingredients for 2 servings:

• 200 g chickpeas from the jar
• 200 g cherry tomatoes
• 4 cloves garlic
• 1 ½ tbsp vinegar
• 1 ½ tbsp tomato paste
• 5 g seaweed, brown, dried (sea weed)
• ½ tsp miso paste, brown
• 1 tsp mint, dried, be careful with fresh mint, much less
• 1 tsp beet syrup (e.g. golden syrup) or brown sugar
• 1 tsp olive oil for frying
• 250 ml water
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with chickpeas, mint, miso paste, seaweed

Thinly slice the garlic. Wash the chickpeas. Cut the onion into eighths and finely chop the seaweed. Briefly fry the garlic in olive oil in a pan over medium heat, ideally until translucent, but do not allow it to brown. Now add the chickpeas, vinegar, and mint to the pan and let everything simmer briefly. Mash the chickpeas in the pan with a flat object, a spatula is ideal. The coarser the mash, the better the “vuna” consistency will be. Then add the onion, water, tomatoes, seaweed, golden syrup, and miso paste and reduce the heat to low. Continue to simmer until the seaweed is nice and soft. Finally, add the tomato paste and reduce to the desired consistency. Optionally, add a little more water and season with salt and pepper. Goes very well with spaghetti.