Vegan Rechta
Discover the soulful flavors of Algerian cuisine with this Vegan Rechta recipe, a plant-based twist on the traditional dish. Perfectly homemade semolina and all-purpose flour pasta strips are crafted into delicate ribbons, cooked until tender, and then paired with a hearty vegetable stew brimming with chickpeas, carrots, zucchini, and aromatic spices like cumin, coriander, and turmeric. This nutrient-rich dish is simmered in a savory tomato and vegetable broth, offering an explosion of earthy, vibrant flavors. Ready in just over an hour and serving four, this recipe combines authentic techniques with wholesome ingredients to create a comforting, crowd-pleasing meal. Ideal for busy weeknights or an impressive dinner spread, Vegan Rechta is a delicious celebration of tradition with a contemporary, cruelty-free twist.
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Recipe Information
Ingredients
- 250 grams Semolina flour
- 50 grams All-purpose flour
- 120 milliliters Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 large Onion
- 3 whole Garlic cloves
- 2 medium Carrot
- 2 medium Zucchini
- 1 teaspoon Cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 400 grams Chickpeas
- 750 milliliters Vegetable broth
- 2 tablespoons Tomato paste
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the semolina flour, all-purpose flour, and salt. Gradually add the water, mixing until a dough starts to form. Knead the dough for about 10 minutes until it's smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.
Divide the dough into four equal parts. On a lightly floured surface, roll each piece into a thin sheet. Leave the sheets to dry slightly before cutting them into thin strips resembling tagliatelle pasta.
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
Add diced carrots and zucchini to the pot. Sauté for another 5 minutes, stirring occasionally.
Stir in the cumin, ground coriander, and turmeric, cooking for 1-2 minutes to release their aromas.
Add the chickpeas, vegetable broth, and tomato paste to the pot. Stir well and bring the stew to a simmer. Cover and cook for 15 minutes until the vegetables are tender.
Season the stew with black pepper and adjust the salt as needed. Stir in chopped fresh parsley.
Meanwhile, bring a large pot of salted water to a boil. Cook the rechta pasta for about 3-5 minutes, until it is al dente. Drain well.
Serve the rechta pasta topped with the vegetable stew, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8002 mg | 348% | |
| Total Carbohydrate | 446.8 g | 162% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 76.6 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 5027 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
