PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
Provided by Colu Henry
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
- Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of 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
MACARONI AND CHICKPEAS
Make and share this Macaroni and Chickpeas recipe from Food.com.
Provided by katemonster8
Categories Beans
Time 35m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- bring a large pot of water to a boil. add the salt then drop in the broccoli and cook for 4 to 5 minutes. remove with a slotted spoon.
- drop the pasta in the water and cook.
- while pasta cooks, heat oil in a saute pan over medium heat. add garlic, red pepper flakes, and garbanzo beans and cook for approximately 2 minutes.
- add the tomatoes and broccoli and cook until hot. when pasta is finished cooking, drain and add to the broccoli mixture. warm through and devour.
Nutrition Facts : Calories 342.1, Fat 4.4, SaturatedFat 0.6, Sodium 2300.2, Carbohydrate 64.5, Fiber 7.7, Sugar 4.8, Protein 12.4
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
- Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
- Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
CHICKPEA MACARONI SALAD
Snagged the base for this recipe from Allrecipes. Now one of my family's FAVORITE pasta salads. And it's healthy to boot!!
Provided by RedVinoGirl
Categories Beans
Time 15m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of lightly salted water to a boil. Add macaroni, and cook 8 to 10 minutes, or until al dente. Rinse under cold water to chill, and drain.
- Meanwhile, combine the chickpeas, tomatoes, onion, garlic, feta cheese, olives, salt, pepper, olive oil, and lemon juice in a large bowl. Set aside to marinate while the pasta is cooking.
- Mix macaroni with chickpea mixture. Cover, and refrigerate for at least 30 minutes to blend flavors.
More about "macaroni and chickpeas recipes"
10 BEST CHICKPEA PASTA RECIPES FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
4.5/5 (2)Published Aug 9, 2022Category Dinner, Recipe Roundup
- Chickpea Pasta With Spinach. Chickpea pasta with spinach is a great way to sneak in extra protein and greens while indulging in carb-heavy pasta. Sautéed chickpeas earn a slightly spicy kick from red pepper flakes and plenty of yummy garlic.
- Chickpea Pasta With Lemon Parsley Pesto. This pasta dish is hearty and bright with lemon, pesto, chickpeas, and hearty root vegetables. Chickpeas add nutty and buttery savory flavors that perfectly match the bright acidity of the lemon and robust pesto sauce.
- Chickpea Pasta With Garlic and Herbs. Garlic pasta is the perfect dinner dish if you’re on a budget. It’s so simple to throw together on a busy weeknight and only costs a few bucks.
- Chickpea Pasta Primavera. I love that the noodles play second fiddle to hearty vegetables and chickpeas in this dish. It’s just what you need if you’re looking to indulge while keeping calories low!
- Roasted Red Pepper Chickpea Pasta. Creamy, smoky, 100% vegan, and low on carbs? Sign me up! Swapping out traditional pasta for chickpea pasta helps to keep the flavors high and calories low.
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