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
ONE PAN PASTA WITH CHICKPEAS AND TOMATOES
This easy vegan main dish is a great option for a busy weeknight. Enjoy the Mediterranean flavors and protein from chickpeas.
Provided by Melissa Altman-Traub
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil over medium heat for 30 seconds. Add the onions and garlic and saute. stirring a few times, for about 2 minutes.
- Next, add the water, vegetable broth, rotini, tomatoes, salt, pepper, rosemary, and basil. Cover pan with lid and reduce the heat to a simmer. Cook for 15 minutes.
- Stir the mixture. Add the chickpeas and the asparagus. Cover and cook for another 5 minutes.
Nutrition Facts : Calories 182 kcal, ServingSize 1 serving
FRIED TAGLIATELLE WITH CHICKPEAS AND SMOKY TOMATOES
Two pantry staples, chickpeas and pasta, come together to give you this hearty vegan main. (Do check the ingredient list on the packaging for your tagliatelle, as some may contain egg.) Frying the pasta nests before cooking them provides plenty of texture, even as the pasta softens and releases its starches into the chickpeas and their cooking water. Feel free to play around with the smoky tomato oil, adding different chiles or spices, such as cumin or coriander seeds. And be sure to start the night before by soaking your chickpeas. However, if you're running low on time, you can also use two drained 14-ounce cans of chickpeas, adjusting liquid levels as necessary.
Provided by Yotam Ottolenghi
Categories dinner, beans, pastas, main course
Time 9h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the smoky tomato oil: Place a medium sauté pan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking the pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove the pan from the heat and set aside to cool for 5 minutes. Stir in everything else and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove from the heat and set aside to infuse.
- Prepare the pasta: While the tomato oil infuses, add the 2 tablespoons olive oil to a large, high-sided sauté pan and heat over medium-high. Once hot, add the tagliatelle nests and cook for 1 1/2 to 2 minutes on each side, or until nicely golden. (Don't worry if you don't get color on the sides.) Set the toasted tagliatelle nests aside and rinse out the pan.
- Drain the soaked chickpeas and add them to the same pan along with 4 1/4 cups/1 liter water and 1/2 teaspoon baking soda (bicarbonate of soda). Return the pan to medium-high heat and bring to the boil, skimming the scum as needed. Turn the heat to medium-low, cover with a lid and cook for 10 to 15 minutes. Add 1 1/2 teaspoons salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn the heat to medium-high and bring to a simmer.
- Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed, about 5 to 10 minutes, or according to package directions. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.
- Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top to taste.
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 CHICKPEAS, TOMATOES AND CHARD
Make and share this Pasta With Chickpeas, Tomatoes and Chard recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 355.7, Fat 9.1, SaturatedFat 2.4, Cholesterol 7.3, Sodium 591.2, Carbohydrate 59.1, Fiber 11.4, Sugar 6.2, Protein 13.3
LEMONY PASTA WITH CHICKPEAS AND PARSLEY
You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.
Provided by Melissa Clark
Categories dinner, easy, for two, quick, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 1235, UnsaturatedFat 32 grams, Carbohydrate 152 grams, Fat 50 grams, Fiber 23 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1299 milligrams, Sugar 14 grams, TransFat 0 grams
SUMMER PASTA WITH TOMATOES AND CHICK PEAS
My penchant for summer pasta dishes with uncooked tomato sauces continues here, with this simple, high-protein combination. You can also make this with fresh tomato sauce if you want a cooked sauce.
Provided by Martha Rose Shulman
Time 25m
Yield Serves 4
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 7 grams, Carbohydrate 80 grams, Fat 11 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 752 milligrams, Sugar 9 grams
More about "pasta with chickpeas and charred tomatoes food"
"DATE ME" CREAMY TOMATO PASTA WITH CHICKPEAS - THE …
From themediterraneandish.com
5/5 (35)Calories 396 per servingCategory Entree
10 BEST CHICKPEA PASTA RECIPES FOR DINNER - INSANELY …
From insanelygoodrecipes.com
PASTA WITH CHICKPEAS AND TOMATOES – LEITE'S CULINARIA
From leitesculinaria.com
PASTA WITH CHICKPEAS IN TOMATO SAUCE - MANGIA BEDDA
From mangiabedda.com
CHICKPEA PASTA WITH PESTO AND TOMATOES RECIPE | SELF
From self.com
ONE-POT TOMATO CHICKPEAS AND ORZO (PASTA E CECI)
From thekitchn.com
PASTA WITH CHICKPEAS (PASTA E CECI) - THE CLEVER MEAL
From theclevermeal.com
20 BEST BEAN SALAD RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
PASTA WITH CHICKPEAS AND CHARRED TOMATOES - BON APPéTIT
From bonappetit.com
4.5/5 (2)Total Time 30 minsServings 4
EASY CHICKPEA PASTA WITH SPINACH - LAST INGREDIENT
From lastingredient.com
PASTA WITH CHICKPEAS (AN ITALIAN AMERICAN RECIPE) - MANGIA WITH …
From mangiawithmichele.com
VEGAN FOOD | PLANT BASED ON INSTAGRAM: "GARLIC ROASTED …
From instagram.com
BEST CHICKPEA PASTA RECIPE - HOW TO MAKE CHICKPEA PASTA - DELISH
From delish.com
BROTHY PASTA WITH CHICKPEAS RECIPE | BON APPéTIT
From bonappetit.com
BEEF AND TOMATO RICE BOWL - BUDGET BYTES
From budgetbytes.com
ONE POT CREAMY SUN-DRIED TOMATO PASTA | GIMME SOME OVEN
From gimmesomeoven.com
CHICKPEA PENNE WITH SHALLOT, ASPARAGUS & CHERRY TOMATOES - BARILLA
From barilla.com
PASTA WITH CHICKPEAS AND CHARRED TOMATOES - BIGOVEN.COM
From bigoven.com
CREAMY ROAST CAULIFLOWER & CHICKPEA PASTA | TINNED TOMATOES
From tinnedtomatoes.com
ANDY MAKES PASTA WITH TOMATOES AND CHICKPEAS - BON APPéTIT
From bonappetit.com
HOW TO MAKE CRISPY PASTA WITH CHICKPEAS, LEMON AND PARSLEY ...
From rachaelrayshow.com
30 DAY HIGH-PROTEIN DINNER PLAN FOR WEIGHT LOSS - YAHOO
From yahoo.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