LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY
Pasta with chickpeas is a substantial, quickly assembled meal, but what's alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
- Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
- Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
- While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
- As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren't fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
- Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 30 grams, Carbohydrate 108 grams, Fat 44 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
- Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
- Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
GARLIC, CHICKPEA & SPINACH SOUP
Make and share this Garlic, Chickpea & Spinach Soup recipe from Food.com.
Provided by Sackville
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
- Stir in the cumin and coriander and cook for one minute.
- Add the stock and potatoes.
- Bring to a boil and simmer for 10 minutes.
- Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
- Mix the cornflour, cream and tahini together.
- Stir into the soup with the spinach.
- Season with salt and pepper to taste.
- Bring to the boil, stirring and simmering for another 2 minutes.
- Sprinkle with cayenne pepper before serving.
Nutrition Facts : Calories 475, Fat 26.9, SaturatedFat 10.8, Cholesterol 54.4, Sodium 387, Carbohydrate 50.8, Fiber 9.3, Sugar 2.2, Protein 11.4
More about "creamy chickpea pasta with spinach and rosemary food"
CREAMY VEGETABLE PASTA WITH VEGAN GARLIC SAUCE - GO ...
From gohealthyeverafter.com
Ratings 1Calories 355 per servingCategory Dinner, LUNCH, Main Course
- Preheat the oven to 180 degrees C (350 degrees F). Spread out the cherry tomatoes on a sheet pan and roast for 20 minutes. They can also be roasted on the stovetop in a saute pan with 1 teaspoon oil for about 20 minutes.
- Soak them overnight or 6 hours minimum. Drain and place in the pressure cooker or instant pot with 2 cups water. Once high pressure is reached, cook on low pressure for 15 minutes. Let the pressure release naturally. Drain and keep aside.
- Boil a large pot of water, add the pasta and cook al dente. Reserve a cup of pasta water. Drain the pasta, mix in 2 teaspoons of the olive oil and keep aside.
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY | MILK ...
From milkandhoneynutrition.com
4.3/5 (6)Total Time 30 minsCategory Main CourseCalories 311 per serving
- Slice the baby tomatoes in half lengthwise and place them facedown on a parchment lined baking sheet. Roast them in your oven for 15-20 minutes.
- Cook the pasta according to the package instructions. While the pasta is cooking and the tomatoes are roasting, make the cream sauce...
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY | ALOOF NERD
From aloofnerd.com
Estimated Reading Time 2 mins
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY | FAVOREATS
From favoreatsapp.com
CHICKPEA PASTA SAUCE WITH ROSEMARY AND SPINACH | TASTY ...
From tastykitchen.com
CREAMY CHICKPEA PASTA WITH SPINACH & ROSEMARY – BLISS ...
From blissandbellinis.com
Estimated Reading Time 2 mins
- In a wide, deep skillet, heat olive oil over medium-high. Add the chickpeas & rosemary. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes.
- Reduce the heat to medium, add the shallots & garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes.
CREAMY MUSHROOM & CHICKPEA PASTA - GOOD OLD VEGAN
From goodoldvegan.com
4.5/5 (6)Category DinnerCuisine Italian-InspiredTotal Time 25 mins
- Fry off the onion and garlic in some olive oil in a large frying pan. Cook for 5 minutes before adding the mushrooms and cook for 5 minutes.
- Add in the smoked paprika and curry powder and stir. Pour in the chickpeas, tomato passata and coconut milk, bring to the boil and simmer for 10 minutes. Add the peas after 5 minutes and season with salt and black pepper.
- Add the pasta into the sauce with the spinach and a splash of cooking water. Stir to wilt the leaves and serve warm.
CREAMY CHICKPEA PASTA WITH SPINACH - HATCHET COVE FARM
From hatchetcovefarm.com
- In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes.
- Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes.
- Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
THE CREAMIEST CHICKPEA PASTA - THE NEW YORK TIMES
From nytimes.com
- Creamy Chickpea Pasta With Spinach and Rosemary. Creamy and hearty and therefore the perfect cool-weather pasta. If you’re inclined to balk at the heavy cream, remember that it breaks down to just a few tablespoons per person — really not such a big deal, and part of what makes the dish so satisfying.
- Sheet-Pan Chicken With Shallots and Grapes. A switch flips for me on Oct. 1: That’s when I become interested in roast chicken again, and will make it over and over again in various permutations until midnight on March 31.
- Bistek. This is the fastest recipe from Angela Dimayuga’s 10 Essential Filipino Recipes, seared steak and onions quickly bathed in a mixture of freshly squeezed lemon and orange juices.
- Lemony White Beans With Anchovy and Parmesan. You could treat this Alison Roman recipe (from “Nothing Fancy”!) as a side and serve with simple chicken or fish, but I’d just straight up make it for dinner.
- Roasted Fish With Ginger, Scallions and Soy. This study in simplicity is one of Sam Sifton’s no-recipe recipes, and it’s ideal for a night when you want to just stick the fish in the oven and paint on a sauce to make it sing.
PASTA WITH CHICKPEAS (PASTA E CECI) - ELAVEGAN | RECIPES
From elavegan.com
5/5 (1)Calories 421 per servingCategory Dinner, Lunch, Pasta
EASY ROASTED CHICKPEAS PASTA WITH SPINACH – SKINNY SPATULA
From skinnyspatula.com
Category PastaCalories 406 per serving
PASTA WITH CHICKPEAS AND SPINACH - BIGOVEN.COM
From bigoven.com
4.1/5 (11)Category Main DishCuisine AmericanTotal Time 30 mins
CHICKPEA PASTA SAUCE WITH ROSEMARY AND SPINACH - ANOTHER ...
From anothermusicinadifferentkitchen.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 438 per serving
SUGARROTI CREAMY CHICKPEA PASTA WITH GREENS RECIPE
From sugarroti.com
Cuisine ItalianTotal Time 50 minsCategory Recipes
CHICKPEA PASTA RECIPE NYT - FOODRECIPESTORY
From foodrecipestory.com
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY …
From justapinch.com
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
From bigoven.com
CREAMY SPINACH SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY | LINDA ...
From copymethat.com
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY | FOODLYZ
From foodlyz.com
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
From solerany.com
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
From darydelights.wordpress.com
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY | CHRIS ...
From copymethat.com
NYT COOKING ON INSTAGRAM: “@ALEXAWEIBEL'S CREAMY CHICKPEA ...
From instagram.com
CREAMY SPINACH PASTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY RECIPE ...
From eatyourbooks.com
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY - REDDIT
From reddit.com
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY RECIPE ...
From pinterest.ca
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
From trevorsrecipes.howthewebwaswon.biz
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY - TREVOR'S ...
From trevorsrecipes.howthewebwaswon.biz
THIS CREAMY CHICKPEA PASTA WILL WIN YOU OVER - THE NEW ...
From nytimes.com
CHICKPEA PASTA RECIPE NYT – JUST EASY RECIPE
From justeasyrecipe.com
CHICKPEA PASTA RECIPES EASY - SIMPLE CHEF RECIPE
From simplechefrecipe.com
CHICKPEA PASTA RECIPE NYT - MY FOOD RECIPES
From myfoodrecipes.info
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY RECIPE ...
From pinterest.ca
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
From mastercook.com
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
From mastercook.com
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY | RECIPE CART
From getrecipecart.com
LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY CHICKPEA PASTA RECIPES
From tfrecipes.com
THIS CREAMY CHICKPEA PASTA WILL WIN YOU OVER - RECIPE
From rssrecipe.blogspot.com
CREAMY SPINACH WITH BACON GARBANZO BEANS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love