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
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
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.
CHICKPEA PASTA RECIPE
When there's not much in the fridge and you have chickpeas and pasta handy in the pantry, you can have Pasta with Chickpeas in Tomato Sauce ready in 30 minutes. Delicious, comforting and healthy!
Provided by Nadia Fazio
Categories Main Course
Number Of Ingredients 12
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.
Nutrition Facts : Calories 616 kcal, Carbohydrate 91 g, Protein 22 g, Fat 20 g, SaturatedFat 3 g, Sodium 675 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving
EVERYDAY PASTA SAUCE WITH GROUND BEEF AND CHICKPEAS
This pasta sauce recipe with ground beef and chickpeas has been a go to meal these days. Great way to stretch ground beef and use ingredients on hand.
Provided by Cooking Chat
Categories Main
Time 40m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet on medium heat. Add the onion, sauté until it begins to soften, about 5 minutes.
- Add the ground beef, breaking up with a heavy spoon. Cook until it begins to brown, about 5 minutes.
- Stir in the red wine and garlic. Simmer on medium low for a few minutes until the wine has been mostly absorbed.
- Add the diced tomatoes, stirring to combine with the beef. Add the oregano and dried basil. (if using fresh basil, save that until you are almost done cooking the sauce). Stir in greens at this time, too, if you are using them.
- Start cooking the pasta according to package instructions as the tomatoes and beef simmer.
- After the tomatoes have cooked for about 10 minutes, stir in the chickpeas. Break up a few against the side of the skillet with a heavy spoon, to thicken the sauce. Add the fresh basil at this time if using.
- Drain the pasta when cooked to your liking. Gradually stir the pasta into the skillet, so that the pasta and sauce are well combined.
- Plate the pasta, and top with grated Parmesan cheese. Enjoy!
Nutrition Facts : ServingSize 1 generous scoop pasta, Calories 338 calories, Sugar 6.2 g, Sodium 183 mg, Fat 10.1 g, SaturatedFat 2.8 g, TransFat 0.3 g, Carbohydrate 49.7 g, Fiber 8.4 g, Protein 16.5 g, Cholesterol 25.7 mg
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
This recipe was adapted from a recipe in Jane Brody's "Good Food Book." I made some changes and additions to make it more in keeping with a Nutritarian eating style. This is good with or without the pasta. You can reduce prep time by using jarred garlic, frozen onions and mushrooms.
Provided by Anne Sainz
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In blender or food processor, puree one can of chickpeas with its liquid. Add second can of chickpeas, tomatoes, spinach, rosemary, parsley and pepper and set aside.
- Prepare garlic, onion and mushrooms and set aside.
- In a large saucepan (at least 3 quarts) add garlic, onion, mushrooms and cook until soft. Add small amounts of water as needed to prevent sticking.
- Start water for pasta.
- Add puree mixture, stirring it often and cook about 5 minutes.
- Begin cooking pasta according to package directions.
- While pasta is cooking, continue cooking puree mixture until it has thickened, about 10 minutes more.
- Toss sauce with cooked rotini and serve.
CECI (CHICKPEAS) SAUCE WITH PENNE
Provided by Rachael Ray : Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 13
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.
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.
EASY CHICKPEA PASTA
This Easy Chickpea Pasta is ready in under 15 minutes and is a budget friendly, protein packed vegetarian meal that is easy to adapt.
Provided by Dannii
Categories Main Course
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 portion, Calories 648 kcal, Carbohydrate 85 g, Protein 30 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 20 mg, Sodium 768 mg, Fiber 9 g, Sugar 12 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.
PASTA E CECI (PASTA WITH CHICKPEAS) RECIPE
Pasta with brothy chickpeas is Italian comfort food at its best.
Provided by Katie Leaird
Categories Mains Quick and Easy Quick Dinners
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In a large Dutch oven, heat oil over medium heat until shimmering. Add garlic and rosemary, season lightly with salt, and cook, stirring frequently, until garlic softens and turns golden, about 5 minutes. Add pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook until tomato paste is fragrant and turns dark brick red, about 1 minute.
- Stir in wine, scraping up any browned bits with a wooden spoon. Bring to a simmer, and cook until wine has emulsified with olive oil and mixture is slightly reduced, about 2 minutes.
- If using cooked dry chickpeas: Stir in 1 cup (170g) chickpeas and 1 cup (240ml) chickpea cooking liquid. Using a potato masher or wooden spoon, mash chickpeas against the sides and bottom of the pot until completely broken down. Stir in the rest of the chickpeas and remaining 3 cups (710ml) cooking liquid (supplementing with stock or water as needed to reach 3 cups), and black pepper. Season with salt to taste. Proceed to Step 4. If using canned chickpeas: Remove Dutch oven from heat; remove and discard rosemary sprig. Add 1 cup (170g) chickpeas and 1 cup (240ml) stock, and using an immersion blender, blend mixture until smooth, 1 to 2 minutes. (If you do not have a handheld immersion blender, transfer mixture to blender and blend until smooth, about 1 minute. Pour mixture back into Dutch oven.) Stir in remaining 2 cups (340ml) of chickpeas, 3 cups (710ml) stock, and black pepper. Season with salt to taste.
- Bring chickpea mixture to a boil over medium-high heat. Stir in pasta and cook, stirring frequently, until pasta is just shy of al dente (1 to 2 minutes less than the package directs, as the pasta will continue to cook off-heat), and liquid is reduced to a consistency that falls between soupy and saucy. Adjust consistency as needed with additional water, stock, or chickpea cooking liquid, keeping in mind that liquid will tighten up as it cools due to starch from the chickpeas.
- Remove from heat, add cheese, and stir rapidly to incorporate. Season with salt to taste. Divide between individual serving bowls (for the dried chickpea version, look out for the garlic cloves and rosemary sprig; remove and discard them), and drizzle each serving with olive oil. Serve, passing extra grated cheese at the table.
Nutrition Facts : Calories 687 kcal, Carbohydrate 82 g, Cholesterol 18 mg, Fiber 12 g, Protein 28 g, SaturatedFat 6 g, Sodium 985 mg, Sugar 9 g, Fat 26 g, ServingSize Serves 4, UnsaturatedFat 0 g
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.
Nutrition Facts : Calories 337 kcal, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 9 g, Protein 13 g, SaturatedFat 1 g, Sodium 91 mg, Sugar 7 g, Fat 10 g, ServingSize 4 Servings, UnsaturatedFat 0 g
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