Ceci Chickpea Sauce With Whole Wheat Pasta Vegan Food

CECI (CHICKPEAS) SAUCE WITH PENNE

Ceci (Chickpeas) Sauce with Penne image

Provided by Rachael Ray : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, finely chopped
4 cloves garlic, finely chopped
1 Fresno or Holland red chile pepper, finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
1 fresh bay leaf
Salt and freshly ground black pepper
1 (28-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 1/2 cups chicken stock
1 (28-ounce) can whole or crushed San Marzano tomatoes
1 pound whole wheat or whole grain penne
Freshly grated Pecorino cheese, for serving
Finely chopped flat-leaf parsley, for serving

Steps:

Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. Cool and store for make-ahead meal.
Reheat over moderate heat and stir occasionally.
Bring water to boil for pasta, salt the water and cook to al dente. Reserve a cup of starchy pasta water just before draining. Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. Serve the pasta in shallow bowls topped with a drizzle of extra-virgin olive oil and sprinkle of Pecorino cheese and parsley.

CECI (CHICKPEA) SAUCE WITH WHOLE WHEAT PASTA - VEGAN

Ceci (Chickpea) Sauce With Whole Wheat Pasta - Vegan image

Sometimes I find inspiration in the oddest places... ^_^ This recipe was one that I saw (and veganized) from Rachel Ray's 'Week in a Day'. The flavor of this pasta was DELICIOUS, I am so glad I decided to try it. This recipe was easily veganized by using vegetable broth, and replacing the grated cheese with my recipe for vegan parmesan (recipe #413778)

Provided by Kozmic Blues

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 red chili pepper, finely chopped (Fresno or Holland)
2 sprigs fresh rosemary, leaves picked and finely chopped
1 bay leaf
salt & freshly ground black pepper, to taste
1 (28 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 1/2 cups vegetable stock
1 (28 ounce) can san marzano tomatoes, whole
1 lb whole wheat penne
vegan parmesan cheese, for serving (My Vegan Parmesan)
flat leaf parsley, finely chopped, for serving

Steps:

Heat 2 tablespoons extra-virgin olive oil in a large skillet, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits.
Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through.
Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little.
Bring water to boil for pasta, salt the water and cook to al dente.
Reserve a cup of starchy pasta water just before draining, just in case.
Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. When I made this, I did NOT need to add any extra pasta water to make the sauce because it was fine as is.
Sprinkle pasta with fresh parsley, and top with some vegan parmesan (recipe #413778). ENJOY!

Nutrition Facts : Calories 497.6, Fat 7.3, SaturatedFat 1, Sodium 592.7, Carbohydrate 95.3, Fiber 13.9, Sugar 4.3, Protein 19.2

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