Whole Wheat Gemelli With Broccoli Chickpeas And Hot Pepper Garlic Sauce Food

SPICY ROASTED BROCCOLI AND CHICKPEAS

Steps:

• Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.

WHOLE WHEAT SPAGHETTI WITH SPICY CHICKPEAS, ROSEMARY AND BONITO FLAKES

Steps:

• Place a large pot filled with lightly salted water over high heat to bring to a boil.
• Place a large saucepan over medium-low heat and add olive oil, swirling it to coat the bottom. Reduce heat to low, add garlic, and cook it slowly until tender and golden, about 15 minutes. Add hot pepper, rosemary, onion, carrot, and celery and toss to coat well with oil. Raise heat to medium and cook, stirring often, until softened, about 15 minutes.
• Discard rosemary and garlic. Add 1 can of chickpeas with the liquid from the can. Drain the second can, reserving the liquid. Add those chickpeas to the saucepan along with one can of water. Raise heat to medium-high and cook until liquid in pan is reduced by half. Discard hot pepper. Remove from heat and keep warm.
• In the boiling water, cook the pasta until almost done, about 8 to 10 minutes. Drain well and add to saucepan of chickpeas and vegetables. Cook the pasta in the sauce for 2 to 3 minutes, then add butter. If the mixture seems dry, add a bit of the reserved liquid from the chickpeas. Season with salt and black pepper to taste.
• To serve, place the pasta in a deep, warmed, platter. Drizzle with a bit of extra virgin olive oil. Dust with Parmigiano Reggiano, and sprinkle with bonito flakes. Serve immediately.

WHOLE-WHEAT SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC

Steps:

• Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.

ORECCHIETTE WITH BROCCOLI, CHICKPEAS, ONIONS AND TOMATOES

Steps:

• Cook the orecchiette in boiling water until tender but firm; drain.
• Blanch the broccoli for about 2 or 3 minutes in boiling water until almost tender, then rinse in ice water to halt cooking.
• Heat the olive oil in a large nonstick pan and saute the onion until it is soft. Add the chickpeas and garlic and warm.
• Add the tomatoes and broccoli and heat. Stir in the drained pasta; season with salt, if desired, and pepper and serve, sprinkled with cheese, if desired.

SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC

Steps:

• Cook garlic and red pepper flakes in oil in a heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute.
• Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp tender, 5 to 7 minutes.
• Stir in chickpeas and cook until heated through.
• Cook pasta in a 6 to 8 quart pot of boiling salted water until al dente.
• Reserve 1/2 cup pasta water, then drain pasta in a colander.
• Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well.
• Sprinkle parmesan cheese over top.
• Serve drizzled with additional olive oil and lemon wedges on the side.

WHOLE WHEAT GEMELLI WITH BROCCOLI, CHICKPEAS AND HOT PEPPER GARLIC SAUCE

Steps:

• Boil a large pot of salted water to blanch broccoli. Once the water boils, add broccoli and cook for 5 minutes, or until tender. Remove broccoli with a slotted spoon. Rinse quickly with cold water and set aside.
• Add pasta to boiling water and cook for al dente texture, following package instructions. Drain pasta, reserving 1/2 cup of pasta water for finishing sauce.
• In the meantime, use a large saucepan on a medium-hot setting to heat Hot Pepper Garlic Sauce with olive oil, about 3 minutes. Add broccoli, sea salt and chickpeas to the pan. Cook until heated thoroughly, about 5 minutes. Introduce cooked pasta and a bit of pasta water to the saucepan with broccoli mixture. Toss well to combine. Cook together for another 2 minutes to marry flavors.
• Serve drizzled with extra virgin olive oil and topped with Parmesan.