Chickpea Pasta With Almonds And Parmesan Recipes

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.

Steps:

• Heat the oil in a large saucepan over medium-high heat.
• Stir in the garlic and cook for one minute.
• Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
• Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about six minutes.
• Stir in the chickpeas and parsley.
• Divide among individual bowls and top with the almonds and cheese.

Steps:

• Preheat the oven to 200 degrees F.
• Spread the chickpeas out on a baking sheet and transfer them to the oven to dry out. After 45 minutes, pull the chickpeas from the oven and set aside.
• Fill a Dutch oven with 3 inches of vegetable oil and heat to 375 degrees F.
• Combine the Parmesan, smoked paprika and lemon zest in a large bowl.
• Using a spider, lower the chickpeas into the oil and fry until golden brown, about 3 minutes. Then add the almonds, parsley and garlic to the fryer. Fry it all for 30 seconds to 1 minute. Be careful, the parsley will spatter a bit when it hits the oil.
• With your spider, pull everything out of the oil and immediately toss in the bowl with the Parmesan mixture. Season with salt and serve.

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).

Steps:

• Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
• Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
• While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
• Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
• When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

Steps:

• Heat the oil in a large saucepan over medium-high heat. Stir in the garlic and cook for 1 minute. Add the broth, red pepper and 3/4 teaspoon salt and bring to a boil. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley. Top with almonds and parmesan.