Chickpea flour pasta in coconut & turmeric sauce (vegan & gluten free, no pasta machine needed)

Chickpea pasta are a great alternative to regular pasta if you are gluten intolerant, if you're doing a lot of sport and want to increase your daily protein intake, or if you just want a change from your regular pasta from time to time!

I don't have a pasta machine at home so I adapted this recipe to be easy to roll out by hand, but if you do have a machine it's gonna be even easier.

Here's what you need for about 4 servings :

For the chickpea pasta :

- 1 1/4 cup / 115 g chickpea flour

- 1 egg

- 3 egg yolk

- 2 tbsp of olive oil

- Salt

- A rolling pin

- A large knife

or use a pasta machine

For the turmeric sauce :

- 1 can of coconut milk

- 1 can of garbanzo bean (chickpea)

- 1 small piece of ginger root

- 3 tbsp turmeric powder

- 1 tsp cumin

- 1/2 tsp cinnamon powder

- Black pepper

- Salt

- A whisk

• Start by making your pasta. Pour the chickpea flour into a bowl and add a pinch of salt. Prepare the olive oil and mix the egg and the yolks together.

• Combine all your ingredients together with a fork or a spatula, to form a dough.

• On your working surface, work your dough by hand until it is well combined and non sticky.

• Cut the dough into four equal pieces. Unlike regular pasta it is not necessary to let the dough rest, you can start making your pasta right away. Your dough should be very malleable but not sticky.

• Take one piece and shape it into a rectangle.

• Flour your work surface and roll out the dough as thin as possible but thicker than regular pasta, as this dough is less elastic and more breakable than a dough containing gluten.

• With a large knife, cut the dough into tagliatelle.

• In a large pot, bring some salted water to a boil. Preferably always use kosher salt for cooking, and don't hesitate to put quite a large amount of salt into your water as it's the salted water that will salt your pasta and not the dough.

• Cook your pasta for 2 minutes.

• Drain your pasta and keep them aside while preparing the sauce.

• Turmeric sauce is the perfect sauce to accompany your chickpea pasta, or to be served as a curry with rice, or even as soup.

• Prepare your spices. Peel and grate your ginger root (i used a piece of about 2 inch).

• Drain your Chickpea.

• Put your coconut milk into a pot.

• Add your ginger and spices to the coconut milk, whisk and cook your sauce on medium heat.

• Let your sauce thicken and keep whisking from time to time, this should take about 15 minutes.

• Add your garbanzo beans and cook your sauce for about 2 more minutes.

• Plate your dish, grind some black pepper on top and eat!

ENJOY!