Pasta With Chick Peas And Tomatoes Food

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.

PASTA WITH CHICKPEAS, TOMATOES AND CHARD

Steps:

• Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well and set aside.
• Preheat oven to 350 degrees. Lightly grease 2-quart casserole.
• Meanwhile, in large skillet, heat 1 Tbs. oil over medium-high heat. Add onion, garlic, pepper, thyme, rosemary, paprika and saffron if desired. Cook, stirring often, until onion is tender, 8 minutes.
• Add chickpeas, reserved liquid and tomatoes to onion mixture. Season with salt and freshly ground pepper to taste. Bring to a boil, breaking up tomatoes with spoon. Reduce heat to low and simmer, stirring occasionally, 15 minutes. If mixture becomes dry, add a little water to keep it moist.
• Meanwhile, in large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add chard, cover and steam until bright green and tender, about 3 minutes. Remove chard and coarsely chop. Transfer to large bowl and stir in 2 teaspoons oil and salt and pepper to taste. Stir in pasta, chickpea mixture and Parmesan.
• Transfer pasta mixture to prepared casserole. Drizzle with remaining 1 teaspoons oil and season with pepper. Cover with foil and bake until hot, about 20 minutes.

SUMMER PASTA WITH TOMATOES AND CHICK PEAS

Steps:

• Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Stir in the chick peas. Taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes and chick peas, sprinkle on the cheese, and serve.

CHICKPEAS AND PASTA

Steps:

• In a nonstick pan over medium heat, heat the oil. Saute the garlic until soft; add the bell pepper, rosemary, and 1 tablespoon of parsley and saute 5 minutes longer.
• Add the tomatoes; bring to a boil then reduce the heat and simmer, stir frequently for 10 minutes. Add the chickpeas and cook, stirring occasionally, until heated through (5 minutes). Stir in the ditalini, cheese and remaining parsley.
• Top with a little more shredded cheese.

PASTA SALAD WITH TOMATOES, MOZZARELLA, AND CHICKPEAS

Steps:

• Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper. In a fine-mesh sieve, toss tomatoes with 1 teaspoon salt; let stand 15 minutes to drain.
• Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
• Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, mozzarella, and salted tomatoes with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and parsley; serve.

PASTA WITH CHICK PEAS AND TOMATOES

Steps:

• Over meadium-low heat in a large sautee pan combine oil, onion, chick peas, cook (stir often) until onion begins to soften but now brown. Turn heat to low, add garlic, stir for 1 to 2 more minutes or until garlic softens but does not brown. Crush saffron in a small bowl or mug and add about 3 teasoons of the hot broth to extract saffron flavor. After soaking for 2 - 3 minutes, add to chickpea mixture Gently crush whole tomatoes with your hands or a fork, add tomatoes with juice to pan. Bring to a low simmer for 15 to 20 minutes, until tomatoes and chick peas begin to soften through, and sauce begins to form. Season with salt and pepper to taste. While chickpea/tomato mixture is simmering, cook pasta according to package instructions, but strain 1 to 2 minutes before desired doneness, reserving one cup of the pasta's cooking water Add 1/2 of the broth and all of the pasta to tomato/chick pea mixture, stirring constantly, on high for 2 to 3 minutes as pasta finishing cooking and some of the liquid gets absorbed/evaportes (add remaining broth and pasta water as necessary if mixture becomes too dry) Revome from heat, drizzle with a little raw olive oil (to taste)and fresh parsely, toss to combine, serve hot, with parmesan on the side or sprikled on top if desired.

PASTA WITH CHICKPEAS AND CHARRED TOMATOES

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.
• Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.

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.