BEST CHICKPEA SPAGHETTI
This protein-packed Chickpea Spaghetti is an easy delicious meal that comes together in about ten minutes from ingredients you probably already have in the pantry.
Provided by Marc Matsumoto
Categories Entree
Number Of Ingredients 10
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.
Nutrition Facts : Calories 554 kcal, Carbohydrate 90 g, Protein 20 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 1200 mg, Fiber 12 g, Sugar 11 g, ServingSize 1 serving
PASTA WITH CHICKPEA SAUCE
Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. It's a satisfying dish that just happens to be vegan. Try to let the blender run for a minute or two when pureeing the ingredients; the smoother the sauce, the better the dish. A flourish of fresh herbs at the end brightens and freshens the dish; you can use all parsley or all basil if you don't have both on hand.
Provided by Ann Taylor Pittman
Yield Serves 4 (serving size: about 1 cup)
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium.
- Add onion, carrot, and minced garlic; cook 8 minutes.
- Place onion mixture, chickpeas, water, salt, and pepper in a blender; process until smooth.
- Toss with hot cooked penne; sprinkle with parsley and basil.
Nutrition Facts : Calories 393, Carbohydrate 61 g, Cholesterol 0.0 mg, Fat 12.3 g, Fiber 10 g, Protein 12 g, SaturatedFat 1.7 g, Sodium 532 mg, Sugar 4 g
PASTA WITH CHICKPEA SAUCE
This sauce is so rich and satisfying that you forget that it is vegetarian and quite healthy. I use homemade pappardelle, but any wide noodle or even lasagna noodles or any pasta of your choice will work just fine. With a salad and bread and wine and cheese, it's a lovely meal. Feel free to add more garlic and more chili pepper if you like.
Provided by Chef Kate
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place all but 1/4 cup of the chickpeas in a food processor or blender, add one cup of water and process until smooth.
- Heat the olive oil with the chili pepper and the garlic in a one quart saucepan.
- Add the onion, parsley, basil and bay leaf; cook, stirring, about five minutes over medium heat.
- Add the whole chickpeas, tomatoes, salt and pepper; bring to a boil and simmer over low heat, covered, for thirty minutes, stirring at least every ten minutes.
- Add water if liquid reduces too much.
- Discard the bay leaf.
- When ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to comfortably hold all the pasta.
- Dilute the sauce with 1/4 cup of pasta cooking water and fold in pasta.
- Serve and pass parmigiana and the grater.
SPAGHETTI WITH CHICKPEA RED SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat. Add the rosemary, garlic, chiles, onions and some salt and pepper. Stir and cook for 5 to 7 minutes. Add the tomato paste, stir 1 minute, and then add the wine. To a food processor, add half of the chickpeas and the stock, and pulse into a fine chop but not a puree. Add the chickpea mixture to the sauce. Add in the tomatoes, breaking them up a little and add the remaining whole chickpeas. Reduce the heat to a simmer, and cook to thicken the sauce, about 20 minutes. Turn off and cool, then store for a make-ahead meal.
- Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary.
- To serve, bring a pot of water to a boil for the pasta. Salt the water, and cook the pasta to al dente. Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary. Strain the pasta and add to the sauce. Toss to combine for 1 full minute. Serve the pasta in shallow bowls topped with cheese and parsley.
SPAGHETTI WITH PANCETTA AND CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels.
- Add the olive oil, garlic and jalapeno to the skillet with the pancetta drippings and cook until the garlic softens, about 1 minute. Add the chickpeas and cook, lightly smashing them with the back of a spoon, until slightly golden, about 4 minutes. Stir in the parsley and season with salt and pepper.
- Add the pasta, pancetta and Parmesan to the skillet along with the reserved cooking water; toss to combine. Season with salt and pepper. Divide among bowls, drizzle with more olive oil and top with more Parmesan.
CHICKPEA SAUCE AND SPAGHETTI
This recipe came from Jane Brody's Good Food Book. I have made it regularly for years, and it is always satisfying and delicious. You might want to double it and have sauce on hand the next day.
Provided by Pamela Z
Categories Spaghetti
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a blender or food processor, puree 1 can of chickpeas with its liquid.
- 2. In a large saucepan, heat the oil and sauté the garlic and onions until the garlic begins to brown.
- 3. Add the tomatoes and their liquid, rosemary, chickpea puree, and the remaining can of chickpeas with its liquid to the saucepan. Stirring it often, heat the mixture for about 15 minutes or until it has thickened. Add the parsley and pepper.
- 4. Toss the hot cooked spaghetti with the sauce, and sprinkle with Parmesan before serving.
Nutrition Facts : Calories 815.8, Fat 13.1, SaturatedFat 2.6, Cholesterol 5.5, Sodium 747.3, Carbohydrate 145.5, Fiber 15.4, Sugar 7.7, Protein 29.7
PASTA WITH SPINACH AND CHICKPEAS
This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.
Provided by KIMBICA
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
- Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
- Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g
PASTA WITH CHICKPEA-TOMATO SAUCE
Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 594 g, Fat 8 g, Fiber 15 g, Protein 26 g
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