CHICKPEA PASTA STEW
Elevate your favorite pantry essentials in this take on the Roman classic pasta e ceci. Using canned chickpeas and jarred marinara makes for an easy one-pot dinner, and the addition of Parmesan rind gives it depth of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the crushed red pepper, garlic, onion, 1 teaspoon salt and several grinds of black pepper and cook until the garlic is softened and the onion is translucent, about 4 minutes. Add the chickpeas and continue to cook, stirring frequently, until the chickpeas are coated and heated through, about 3 minutes. Use the back of a wooden spoon to mash about a quarter of the chickpeas; this will help thicken the stew and give it body.
- Stir in the marinara sauce, pasta, lemon zest, Parmesan rind and 4 cups water. Bring to a boil and cook, stirring occasionally to make sure the pasta isn't sticking to the bottom of the pot, until the pasta is very al dente, about 10 minutes. Stir in the greens and continue to cook until completely wilted, 3 to 4 minutes. Add more salt and black pepper to taste. Divide among bowls, top with the grated Parmesan and some crushed red pepper and drizzle with olive oil.
PASTA WITH CHICKPEAS AND BREADCRUMBS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
- Meanwhile, mix the breadcrumbs, 2 tablespoons olive oil and 1 teaspoon rosemary in a medium saucepan until coated. Cook over medium heat until the breadcrumbs are golden, 4 to 5 minutes; season with salt and pepper. Remove to a small bowl.
- Wipe out the saucepan, return to medium-high heat and add the remaining 2 tablespoons olive oil. Add the red onion, garlic and remaining 1 teaspoon rosemary. Cook, stirring, until beginning to brown, about 7 minutes. Add the tomato paste and cook, stirring, until deep red, about 1 minute. Stir in the chickpeas with their liquid and the chicken broth. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, 7 to 10 more minutes.
- Stir the chickpea sauce, parsley and cheese into the pasta off the heat; season with salt and pepper. Stir in the reserved cooking water as needed to loosen (the pasta will soak up the sauce as it sits). Divide among bowls; top with the breadcrumbs, more cheese, pepper and a drizzle of olive oil.
Nutrition Facts : Calories 590, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 751 milligrams, Carbohydrate 74 grams, Fiber 7 grams, Protein 21 grams, Sugar 7 grams
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
BROTHY PASTA WITH CHICKPEAS
Take the time to really cook the onion and garlic until they're completely soft-this encourages them to give up all their goodness to the velvety-rich tomato broth.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Chickpea Vegetarian Tomato Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 3 Tbsp. oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and cook, stirring occasionally, until onion and garlic are very tender and just beginning to brown around the edges, about 5 minutes. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6-8 minutes.
- Add pasta and 4 cups water to saucepan. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13-16 minutes, depending on shape. Stir in parsley and 3 Tbsp. Parmesan; season with salt. Pluck out and discard rosemary sprig.
- Ladle pasta and broth into bowls. Drizzle with more oil, season with lots of black pepper, and top with more Parmesan.
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
CHICKPEAS AND PASTA
Found this from a Weight Watchers cookbook - we removed some items and we absolutely love it. Almost like a chop suey but healthy!
Provided by citygirl716
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a nonstick pan over medium heat, heat the oil. Saute the garlic until soft; add the bell pepper, rosemary, and 1 tablespoon of parsley and saute 5 minutes longer.
- Add the tomatoes; bring to a boil then reduce the heat and simmer, stir frequently for 10 minutes. Add the chickpeas and cook, stirring occasionally, until heated through (5 minutes). Stir in the ditalini, cheese and remaining parsley.
- Top with a little more shredded cheese.
Nutrition Facts : Calories 243, Fat 7.9, SaturatedFat 1.9, Cholesterol 5.5, Sodium 660.2, Carbohydrate 35.6, Fiber 7.2, Sugar 5.2, Protein 9.4
CHICKPEAS AND HANDMADE PASTA
Provided by Molly O'Neill
Categories dinner, lunch, one pot, appetizer, main course
Time 3h30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Put the chickpeas in a bowl, cover with cool water and soak overnight. The next day, drain the water, place the chickpeas in a deep saucepan and cover with 1 inch of fresh water. Add 1 of the garlic cloves, the onion, bay leaves and celery and bring to a boil over medium heat. Cover the pan and simmer for 1 to 2 hours, or until the chickpeas are very tender -- the time depends on the age and size of the peas. Add boiling water from time to time so that an inch of water remains over them as they cook. The liquid will become thicker and soupier.
- Meanwhile, to make the pasta, dissolve the teaspoon of salt in about cup of very warm water. Put the semolina in a mixing bowl and add the salted water a little at a time, gradually mixing until most of the water has been incorporated. You may need a little more water, or semolina, depending on humidity.
- Knead the pasta in the bowl for a few minutes. As you knead, you will feel the semolina granules begin to soften and relax. Once the dough is well amalgamated, turn it out on a board. If the dough feels stiff, brush a little water on the board with your fingers; if the dough feels loose and wet, scatter a tablespoon more of semolina on the boards and continue kneading until the texture is soft and silky. Then set the dough aside for 30 minutes.
- Using half the pasta at a time, roll it out on a very lightly floured board into the thinest possible sheet. Cut the sheet into long noodles about 1/2-inch wide and drape the noodles over the back of a chair to dry for 20 minutes.
- In a pot about 10 inches in diameter, add the oil to a depth of 1 inch. Add the remaining garlic and the chili pepper, broken in two. Cook at medium heat until the garlic starts to brown. Discard the garlic and add a few pasta strips at a time, about of it, frying until the noodles are crisp and brown. Remove and drain on paper towels.
- When the chickpeas are very soft, remove the bay leaf and raise the heat to medium-high, adding more boiling water if necessary to keep them covered to a depth of 1 inch. Gently stir the remaining, un-fried pasta into the chickpeas and let cook for 5 minutes. When the pasta is al dente, garnish 4 bowls with a handful of fried pasta and serve immediately.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 8 grams, Carbohydrate 126 grams, Fat 11 grams, Fiber 16 grams, Protein 31 grams, SaturatedFat 1 gram, Sodium 607 milligrams, Sugar 12 grams
PASTA WITH CHICKPEAS AND GARLIC SAUCE
Make and share this Pasta With Chickpeas and Garlic Sauce recipe from Food.com.
Provided by smiles4u
Categories Pasta Shells
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat. Add crushed garlic, saute 1 minute. Add salt, pepper, chickpeas and broth, bring to a boil. Cover, reduce heat and simmer 15 minutes.
- While garlic mixture simmers, cook pasta in boiling water 9 minutes, drain well.
- Place chickpea mixture in a food processor and process until smooth.
- Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley and lemon juice, toss well.
- Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 288, Fat 5, SaturatedFat 1.2, Cholesterol 2.7, Sodium 712.5, Carbohydrate 49.8, Fiber 6, Sugar 1.5, Protein 11.2
More about "chickpeas and pasta recipes"
PASTA WITH CHICKPEAS (PASTA E CECI) - THE CLEVER MEAL
From theclevermeal.com
5/5 (1)Total Time 30 minsCategory PastaCalories 472 per serving
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery, and rosemary. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Then add the garlic, and stir for 30 seconds.
- Add the chickpeas, the cubed potato, and a good pinch of salt and pepper. Cook stirring frequently, about 1 minute.
- Then add vegetable broth, raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook for 10 minutes.
CHICKPEA PASTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 22Calories 337 per servingCategory Dinner, Entree, Pasta
PASTA WITH CHICKPEAS - EMILY BITES
From emilybites.com
PASTA AND CHICKPEAS - PASTA E CECI - COOKING WITH NONNA
From cookingwithnonna.com
10 PASTA RECIPES TO MAKE WITH CHICKPEA PASTA
From epicurious.com
BROCCOLI AND CHICKPEA PASTA RECIPE - TODAY
From today.com
BROTHY PASTA WITH CHICKPEAS RECIPE | BON APPéTIT
From bonappetit.com
QUICK PASTA AND CHICKPEAS – SMITTEN KITCHEN
From smittenkitchen.com
PASTA E CECI (PASTA WITH CHICKPEAS) RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 4Calories 687 per servingCategory Mains, Quick And Easy, Quick Dinners
CURL UP WITH PASTA AND CHICKPEAS - LA CUCINA ITALIANA
From lacucinaitaliana.com
Author Giorgia Di Sabatino
VEGAN GLUTEN FREE PASTA BY CHICKAPEA, ORGANIC SPIRALS, CHICKPEA …
From amazon.ca
Reviews 152
PASTA WITH CHICKPEAS RECIPE | ALESSANDRAS FOOD IS LOVE
From alessandrasfoodislove.com
OUR FOODS – CHICKAPEA
From chickapea.ca
PASTA WITH CHICKPEAS AND TOMATOES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ONE POT CHICKPEA PASTA (VEGAN RECIPE) - OH MY VEGGIES
From ohmyveggies.com
PASTA E CECI - PASTA AND CHICKPEAS - CREATIVE AND COLORFUL ITALIAN ...
From lifelemonsitaly.com
IS CHICKPEA PASTA *ACTUALLY* HEALTHY? THE ANSWER MAY SURPRISE YOU
From cleanplates.com
CHICKPEAS WITH PASTA | COOKING IN TUSCANY
From cookingintuscany.cc
CHICKPEA PASTA: NUTRIENTS, BENEFITS, AND RECIPES - HEALTHLINE
From healthline.com
PASTA WITH CHICKPEAS RECIPE - ITALIAN FOOD BOSS
From italianfoodboss.com
CHICKPEA, ROASTED CAPSICUM AND BROCCOLI PASTA - HEALTHY FOOD GUIDE
From healthyfood.com
LOW CARB CHICKAPEA PASTA RECIPES | HEALTHY LOW CARB DIETS
From thelowcarbgrocery.com
SPICY VEGETABLES AND CHICKPEAS WITH PASTA - FOODBYMARIA
From foodbymaria.com
CHICKAPEA PASTA CANADA STORE
From chickapea.ca
FRESH CHICKPEA PASTA – MY RELATIONSHIP WITH FOOD
From myrelationshipwithfood.com
8 BEST CHICKPEA PASTA BRANDS THAT TASTE LIKE REAL PASTA - CHICKPEA ...
From bestproducts.com
ONE POT PASTA WITH A CHICKPEA AND TOMATO SAUCE - LOWLY
From lowlyfood.com
CHICKPEA PASTA (CICERI E TRIA) RECIPE - BBC FOOD
From bbc.co.uk
CHICKPEA SPAGHETTI - NO RECIPES
From norecipes.com
VEGAN PASTA E CECI (PASTA WITH CHICKPEAS) - VEGAN COCOTTE
From vegancocotte.com
CHICKAPEA SHOP – CHICKAPEA PASTA | EARTH TO KIDS
From chickapea.com
CREAMY CURRY PASTA WITH CHICKPEAS AND VEGETABLES
From cookeatlivelove.com
PASTA WITH CHICKPEAS | BCLIQUOR
From bcliquorstores.com
PASTA WITH CHICKPEAS IN TOMATO SAUCE - MANGIA BEDDA
From mangiabedda.com
ONE POT PASTA WITH CHICKPEAS - JOE'S HEALTHY MEALS
From joeshealthymeals.com
CHICKPEA PASTA WITH GARLIC AND HERBS - COOKING FOR PEANUTS
From cookingforpeanuts.com
PASTA WITH CHICKPEAS AND VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
CHICKPEAS RECIPES: LET’S COOK THEM! - LA CUCINA ITALIANA
From lacucinaitaliana.com
BEST CHICKPEA PASTA RECIPE - HOW TO MAKE CHICKPEA PASTA
From delish.com
PASTA WITH CHICKPEAS SPINACH AND LEMON - KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #pasta #easy #pasta-rice-and-grains #3-steps-or-less
You'll also love