Vegan Rechta

Discover the comforting flavors of traditional North African cuisine with this Vegan Rechta, a plant-based twist on the beloved Algerian dish. Made entirely from scratch, this recipe features hand-rolled semolina and all-purpose flour pasta, cut into delicate strips resembling tagliatelle. The pasta is paired with a hearty vegetable stew simmered to perfection with chickpeas, carrots, zucchini, and aromatic spices like cumin, turmeric, and coriander. A splash of olive oil and fresh parsley enhance the flavors, creating a wholesome, satisfying meal. Perfect for a cozy dinner, this wholesome recipe is entirely vegan, rich in plant-based protein, and brimming with authentic spicy warmth. Serve it at gatherings or as a nourishing midweek meal with all the nostalgia of traditional rechta flavors—minus the meat.

Nutriscore Rating: 75/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add diced carrots and zucchini to the pot. Sauté for another 5 minutes, stirring occasionally.

Step 5

Stir in the cumin, ground coriander, and turmeric, cooking for 1-2 minutes to release their aromas.

Step 6

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.

Step 7

Season the stew with black pepper and adjust the salt as needed. Stir in chopped fresh parsley.

Step 8

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.

Step 9

Serve the rechta pasta topped with the vegetable stew, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2367.8g)

Amount per serving	% Daily Value*
Calories	2604.6

Total Fat 50.7g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 5.2g
Cholesterol 0mg	0%
Sodium 8002.5mg	0%
Total Carbohydrate 446.8g	0%
Dietary Fiber 63.7g	0%
Total Sugars 76.6g
Protein 96.1g	0%

Vitamin D 0IU	0%
Calcium 573.7mg	0%
Iron 27.3mg	0%
Potassium 5026.9mg	0%

*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.

Source of Calories

Fat: 17.4%

Protein: 14.6%

Carbs: 68.0%