Chickpea Pasta Food

LEMONY PASTA WITH CHICKPEAS AND PARSLEY

Steps:

• Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you'll finish cooking it in the sauce.) Drain well.
• While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
• Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
• Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.

PASTA WITH CHICKPEA-TOMATO SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
• While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
• Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

CHICKPEA PASTA STEW

Steps:

• Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the crushed red pepper, garlic, onion, 1 teaspoon salt and several grinds of black pepper and cook until the garlic is softened and the onion is translucent, about 4 minutes. Add the chickpeas and continue to cook, stirring frequently, until the chickpeas are coated and heated through, about 3 minutes. Use the back of a wooden spoon to mash about a quarter of the chickpeas; this will help thicken the stew and give it body.
• Stir in the marinara sauce, pasta, lemon zest, Parmesan rind and 4 cups water. Bring to a boil and cook, stirring occasionally to make sure the pasta isn't sticking to the bottom of the pot, until the pasta is very al dente, about 10 minutes. Stir in the greens and continue to cook until completely wilted, 3 to 4 minutes. Add more salt and black pepper to taste. Divide among bowls, top with the grated Parmesan and some crushed red pepper and drizzle with olive oil.

CHICKPEA PASTA RECIPE

Steps:

• In a large sauce pan heat olive oil, stir in paprika and cook until fragrant (about 30 seconds). Add onion and sauté until soft. Toss in minced garlic and cook a minute longer.
• Add chickpeas and stir to coat in the onion-garlic mixture. Pour in the tomato passata, water or stock and bay leaf. Bring to a boil, then lower to a simmer and cook, stirring occasionally, for 20 minutes. Add salt and pepper to taste.
• Ten minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook pasta until al dente.
• Drain and add to the chickpea tomato sauce. Stir to coat in the sauce. Add a ladle or two of pasta cooking water to thin out the sauce, as needed. Remove the bay leaf and discard.
• Drizzle lightly with olive oil, sprinkle with fresh chopped parsley (optional) and serve with plenty of grated Parmigiano cheese.

PASTA WITH CHICKPEAS

Steps:

• Heat the oil in a well-seasoned skillet or nonstick saucepan (I used a dutch oven, so I could puree the sauce right in the pan using my hand blender), and saute the onions, garlic and rosemary on low eat until the onions are soft - about 10 minutes.
• Add the tomatoes and half of the chickpeas and cook for another 10 minutes.
• Remove the rosemary springs and discard. If you have a hand blender, puree the mixture until smooth. Otherwise, use a blender. Be careful not to burn yourself.
• Return the sauce to the pan (if you'd removed it for blending), add the remaining chickpeas, and add salt and pepper to taste.
• Meanwhile, cook the pasta.
• The original recipe suggests tossing the pasta and sauce together for serving, but we served them separately.
• Pass the feta and chopped tomatoes (if desired) at the table.

EASY CHICKPEA PASTA

Steps:

• Add the spaghetti to a pan of boiling water with a pinch of salt and simmer for 12 minutes.
• Heat a little oil in a frying pan and then add the shallots and garlic. Gently cook for 3 minutes, until softened.
• Add the chickpeas and cook on a low heat for 5 minutes, until the edges start to crisp up.
• Add the spinach, creme fraiche, stock, lemon juice and parmesan and cook on a low heat for a 3-4 minutes until the spinach has wilted and the sauce has reduced.
• Drain the spaghetti and stir it in.

BEST CHICKPEA SPAGHETTI

Steps:

• Drain the chickpeas, reserving the liquid it came in separately.
• Bring a large pot of salted water to a boil and boil the spaghetti for 2-3 minutes less than what the package directions say.
• Heat a large frying pan over medium-high heat and add the olive oil and garlic. Saute until the garlic is fragrant and cooked through.
• Add the chili flakes and swirl it around with the garlic and olive oil for a few seconds.
• Add the tomatoes and saute until they start losing their shape, and they are no longer watery.
• Add the chickpeas, tomato puree, and salt.
• When the pasta is 2-3 minutes shy of being done, drain it and add it to the chickpea sauce. Finish cooking the pasta in the sauce until it is done to your liking. If the sauce starts gets too thick, add some of the chickpea liquid in to thin it out.
• Finish the pasta by tossing in the plant-based parmesan cheese.

PASTA WITH CHICKPEAS RECIPE

Steps:

• There is a bit of preparation to be done with your dry chickpeas. Leave them to soak overnight in a pot full of water, at least 12-14 hours.
• After 12-14 hours, get rid of the water, wash the chickpeas and put them in a pot, covering with fresh water. Bring them to boil and let them simmer for about 45-60 minutes.
• Add salt to the chickpeas towards the end of the cooking time. Now, you have your chickpeas re-hydrated and ready to be cooked.
• In a large pan, pour some oil, add the garlic and rosemary. Let all gently cook at low heat.
• In the meanwhile, take some chickpeas from the pot and mash them to create a cream.
• When the garlic is golden, add the whole chickpeas in the pan. Add the anchovies too.
• Crush some peeled tomatoes in the pan, add some of the chickpeas cooking water and let all simmer for a few minutes.
• Now it's time to add the pasta. let everything cook for 4-5 minutes.
• Add some of the chickpeas cream that we created. You choose how thick you want your dish, so add more cream if you like the consistency to be thicker.
• When the pasta is ready, you are happy with the consistency of the dish and you have adjusted the salt, you are ready to plate your Pasta with Chickpeas.
• You can add some finely chopped rosemary and chili on top, plus a generous sprinkle of grated Parmesan cheese if you like.
• ENJOY!

CHICKPEA PASTA RECIPE

Steps:

• Rinse and drain the chickpeas. Set aside.
• Heat one tablespoon of the olive oil in a large skillet or cast-iron pan. Add the ground cumin and ground coriander and cook for one minute on high heat, stirring occasionally to prevent burning.
• Add the rinsed and drained chickpeas to the pan, along with the salt, black pepper, garlic powder, and red pepper flakes (if using). Continue cooking on high heat for about 5 minutes until the chickpeas begin to lightly brown. Remove all but about 1/4 cup of the chickpeas to a blender.
• Bring a large pot of salted water to a boil, and add the angel hair pasta. Cook according to package directions. Before removing from the heat, ladle a cup of the pasta water into the blender with the chickpeas. Drain the pasta, and add to the pan with the remaining chickpeas. Toss to combine.
• Add the second tablespoon of olive oil to the blender with the chickpeas and pasta water and purée until smooth. Check the seasoning and add more salt, if needed.
• Pour the chickpea sauce over the pasta and stir in the parsley. Top with a squeeze of fresh lemon juice, and serve hot.

CHICKPEA PASTA (CICERI E TRIA)

Steps:

• Put the chickpeas, garlic, leek, celery, onion, cherry tomatoes, dried chilli and rosemary in a large saucepan and cover with water. Bring to the boil and simmer for about an hour, or until the chickpeas are tender.
• Meanwhile, to make the pasta, tip the semolina, flour and a pinch of salt into a food processor and blend while slowly adding up to 150ml/5fl oz water until you have a soft dough.
• Knead the dough lightly then divide into four balls and pass each piece through a pasta machine slowly, changing the setting until it gets to number six. Cut each strip into 10cm/4in lengths about 2cm/1in thick, then toss in semolina flour and set aside on a tray.
• Preheat a sandwich maker to high. One at a time, put the broccoli, leek and kale into the sandwich maker and char. Once all the vegetables are cooked, transfer to a bowl, add the oil and vinegar and season with salt and pepper. Set aside.
• To make the sauce, remove the garlic, leeks, celery, onions, tomatoes and chilli from the chickpea pan and blend with 100ml/3½fl oz of the cooking water to a smooth paste. Drain the chickpeas and coat in the sauce.
• Heat the olive oil in a deep saucepan and fry the garlic, rosemary and chilli until the garlic turns golden-brown. Remove from the pan, tip in a third of the pasta strips and fry until crisp and golden-brown. Drain on kitchen paper.
• Bring a large pan of salted water to the boil and cook the rest of the pasta for 3-5 minutes, or until al dente. Drain and stir through the chickpea sauce. Season with salt and pepper and stir through some extra virgin olive oil, the parsley and half the fried pasta. Transfer to a serving dish and top with the remaining fried pasta. Serve with the chargrilled vegetables.