Buckwheat Pasta (Soba) with Chickpeas, Tomatoes, and Tahini

By on 03 August 2011 in Main Courses with 8 Comments.

Summer demands simple recipes. Preferably those that don’t require firing up the oven or sweating over the stovetop. Luckily with so much fresh produce in season, and you barely need to lift a finger to create a delicious meal!

If you can handle boiling a pot of water, you can handle this recipe – and you won’t be disappointed! The idea comes courtesy of my sister, who had the brilliant idea of combining soba and tahini.

Tahini? I had never heard of this sesame paste until we first made our own hummus, but since then, I’ve been pondering ways to use the large jar in our fridge. The tahini adds a nutty flavor to the soba, Japanese buckwheat noodles that just may be my new favorite pasta!  Something about the texture and flavor is even more satisfying than whole wheat pasta (and apparently, it’s full of more nutrients too!).

Throwing Mediterranean ingredients together with Japanese noodles may be unconventional, but it’s truly delicious!  With the overabundance of cherry tomatoes in our garden, we’re sure to be making this again soon – which won’t be soon enough.

This is a great option to add to a Meatless Monday rotation. And make sure to check out your local markets (or garden) for some fresh tomatoes and cucumbers! 

Buckwheat Pasta with Chickpeas, Tomatoes, and Tahini
Serves 4 to 6

What You Need

12 ounces soba or buckwheat pasta
~2 pints (4 cups) cherry tomatoes
~1 large or 2 medium cucumbers
~2 cans chickpeas
2 tablespoons tahini
4 tablespoons white wine vinegar
1 to 1 1/2 teaspoons kosher salt
Fresh ground pepper

What To Do

1  Start a pot of water to boil for the pasta. Boil the pasta according to the package instructions, about 4 to 5 minutes.

2  Meanwhile, chop the two cucumbers into bite-sized chunks. Drain and rinse the chickpeas.

3  In a large bowl, place the 4 cups cherry tomatoes; mash them with a potato masher until they are all smashed (leave the juice in the bowl to combine with the pasta).

4  When the pasta is finished, drain it and rinse with cool water. Add the pasta to the large bowl with the smashed cherry tomatoes, then add the cucumbers and chickpeas. Toss with 2 tablespoons tahini, 4 tablespoons white wine vinegar, 1 teaspoon kosher salt, and fresh ground pepper. Taste and add more salt or tahini if desired. Serve topped with fresh ground pepper.

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