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.
LEMONY CHICKPEAS
These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.
Nutrition Facts : Calories 433 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 76g carbohydrate (10g sugars, Fiber 12g fiber), Protein 13g protein.
CHICKPEA PASTA WITH LEMON
Modified from a recipe originally found at Real Simple; original recipe called for almonds and Parmesan cheese
Provided by Rainya Mosher
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium-high heat.
- Stir in the garlic and cook for 1 minute. Add the stock, Italian seasoning, and 3/4 teaspoon salt and bring to a boil.
- Add the pasta and cook, stirring, until the stock is nearly absorbed and the pasta is al dente (check package directions for cook time). Stir in the chickpeas, parsley, lemon juice and lemon zest and let cook additional 1 - 2 minutes.
- Divide among individual bowls and top with Parmesan or dairy free cheese (if using).
PASTA WITH SPINACH, CHICKPEAS, AND BACON
Make and share this Pasta With Spinach, Chickpeas, and Bacon recipe from Food.com.
Provided by sherininja
Categories Beans
Time 12m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to instructions on the box, minus a minute or two.
- When done save 1/2 cup of pasta water and drain the rest- keep in a colander.
- Pour the olive oil into a skillet over medium heat. . Add the bacon pieces and cook for 3 minutes or until they begin to render their fat. Toss in the garlic and cook for 2 minutes.
- Sprinkle in the red pepper flakes.
- Dump in chickpeas and stir to coat. Then add the spinach leaves, and cook until wilted. Season with a pinch of salt and add a half a cup or so of the pasta cooking water.
- When the spinach is wilted, add pasta to the pan with spinach and chick peas. Cook, stirring constantly, for a minute or two.
- Remove from the heat, sprinkle with cheese, and serve.
- I actually removed the bacon before eating, wanted to add the flavor but avoid some of the calories.
Nutrition Facts : Calories 570.9, Fat 16.4, SaturatedFat 3.9, Cholesterol 12.1, Sodium 736.3, Carbohydrate 85.8, Fiber 10.5, Sugar 1.2, Protein 20.7
SPAGHETTI WITH SHRIMP, CHICKPEAS, AND FETA
A light "dressing" for your spaghetti for a change of pace. This recipe calls for cooked shrimp, which you can buy either fresh or frozen or cook yourself.
Provided by threeovens
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook spaghetti in salted water according to package directions.
- Add chickpeas and shrimp during last minute of cooking; drain and return to pot.
- Stir in tomatoes, cheese, basil (or mint), lemon zest, lemon juice, and oregano. Season with salt and pepper.
- Serve with lemon wedges and green olives, if desired; drizzle with olive oil.
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
SPAGHETTI WITH LEMON, CHICKPEAS AND BACON
Recipe from the Denver Post yesterday. Sounds wonderful with the combo of lemon, sage, bacon, yummy!
Provided by januarybride
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Set spaghetti to cook in heavily salted boiling water.
- While spaghetti is cooking, sauté bacon in medium pan over medium heat until crisp. Remove to a paper towel to drain, leaving about 1 tablespoon of fat in pan.
- Add onion to the pan with the bacon fat and cook until soft, about 3 minutes. Add garlic, chickpeas, lemon slices and olive oil, reduce heat to low and cook while the spaghetti boils.
- When spaghetti is just barely al dente, drain it, reserving about 1/4 cup of the cooking water.
- To the garlic-chickpeas mixture add the cooked spaghetti, reserved cooking water, torn sage leaves and pine nuts and toss to coat.
- Pass grated parmesan cheese, lemon zest and red pepper flakes at the table, plus a drizzle of extra-virgin olive oil for garnish.
Nutrition Facts : Calories 772.6, Fat 25.7, SaturatedFat 5.2, Cholesterol 15.4, Sodium 492.9, Carbohydrate 113.1, Fiber 9.8, Sugar 2.7, Protein 24.1
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