ROASTED CHICKPEAS
Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack
Provided by akcpa
Categories Appetizers and Snacks Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 19.3 g, Fat 7.7 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 337.3 mg
FARFALLE WITH ROASTED CHICKPEAS
My husband asked me to create this recipe after he tried this dish at an authentic Italian Restaurant in Philadelphia. When he tasted what I made he said I got it right on. Now he's no cook so I had to pry a description and the ingredients out of him and with some imagination, this is what I came up with. It does take quite a bit of prep time and I use a gas grill for the beans and veggies but the result is well worth the final result, which makes a hearty delicious vegetarian meal.
Provided by Dustins Mom
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat gas grill to a medium heat.
- Trim peppers to remove stems and seeds. Quarter and set aside.
- Half the plum tomatoes longwise and set aside.
- Rub 1 Tbsp olive oil onto the bottom of an 11 x 14 inch baking pan and stir in all the chickpeas to lightly coat with the oil. Set aside.
- On the stove, heat 2 Tbsp olive oil to a large frying pan or Dutch Oven and slowly saute onion and garlic.
- Place peppers and tomatoes skin side down onto grill. Place the pan of chick peas onto grill. Adjust the heat to low or leave grill lid open while grilling. Stir chickpeas occasionally to prevent burning. Remove when chickpeas have shrunken somewhat and have some darkened areas, after about 10-15 minutes.
- Turn peppers to prevent charring and remove after about 10-15 minutes when tender.
- Do not turn tomatoes and remove when tomatoes appear to have darkened inside and no longer appear "juicy," about 10-15 minutes. Set aside and allow to cool enough to handle.
- Coarsely chop grilled tomatoes and peppers and add to onion and garlic--I use a kitchen shears and cut right into the cooking pan because it is much easier and it preserves the juice in the tomatoes. Stir in chick peas, lemon juice, basil, oregano. Add salt and pepper to taste. Cover and keep warm.
- Cook farfalle according to package directions and drain. Top with the chickpea sauce. Sprinkle with parsley and shredded Parmasean cheese to taste. Serve with a green salad and enjoy!
Nutrition Facts : Calories 603.4, Fat 11.5, SaturatedFat 2.2, Cholesterol 3.7, Sodium 508.8, Carbohydrate 107.9, Fiber 14.6, Sugar 10.4, Protein 22
FARFALLE WITH BROCCOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
- Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.
FARFALLE WITH ROASTED PEPPERS
For this dish, inspired by Greek and Turkish ways with pasta and yogurt, I combined peppers from the market, peas from my freezer and herbs from my garden.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile seed the pepper, holding it over a bowl to catch juices. Cut in small dice (about 1/4 inch) and place in a another bowl. Strain any juices into the bowl and season with salt and pepper.
- In a large bowl, mash together the feta and the yogurt and add the puréed garlic. Stir in the olive oil, pepper with its juice, basil and marjoram or oregano.
- When the water for the pasta comes to a boil, salt generously and add the farfalle. Set the timer for 5 minutes and add the peas. Boil for another 5 minutes, until the farfalle is cooked al dente. Ladle 2 to 4 tablespoons of the cooking water into the yogurt mixture. Drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve. Garnish each serving with slivered basil and crumbled feta if desired.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 73 grams, Fat 12 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 7 grams
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