Pasta And Chickpeas With Plenty Of Parsley And Garlic Recipes

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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



Lemony Pasta With Chickpeas and Parsley image

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

Kosher salt, as needed
8 ounces regular or whole-wheat fusilli or other short, sturdy pasta
2 cups cooked chickpeas, home-cooked or canned
1/4 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, smashed and peeled
1/2 onion, diced
1 tablespoon finely chopped fresh rosemary leaves
Pinch of red pepper flakes, plus more as needed
1 1/2 cups chickpea cooking liquid (from a homemade pot; do not use the liquid from the can), vegetable stock or water
3 cups fresh parsley leaves (from 1 large bunch)
2/3 cup grated Parmigiano-Reggiano, plus more for serving
1 tablespoon unsalted butter
Finely grated zest of 1/2 lemon
Ground black pepper to taste

PASTA WITH CHICKPEAS, CHORIZO AND BREAD CRUMBS

If you're a planner, you can soak and cook dried chickpeas for this easy pasta dish, but if you're not, no worries. Using two or three cans makes it a real cinch; you'll have it on the table in about 20 minutes. First, brown the chorizo or kielbasa and set aside. Toast the bread crumbs in the same pan with a smattering of minced garlic, and set that aside, too. Dump the chickpeas into the pan with a bit of their liquid and let that reduce a bit while the pasta cooks. After draining the pasta, toss it with the chickpeas and sausage, and heat through. Serve it in big bowls with bread crumbs scattered over the top and a few aggressive grinds of the pepper mill. Our favorite pasta shape for this recipe is conchiglie, or shells, because the chickpeas nestle inside like they belong there, but it will work with almost any small cut pasta.

Provided by Mark Bittman

Categories     weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8



Pasta With Chickpeas, Chorizo and Bread Crumbs image

Steps:

  • Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl.
  • Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas. Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning.
  • Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.

Nutrition Facts : @context http, Calories 754, UnsaturatedFat 13 grams, Carbohydrate 109 grams, Fat 21 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 950 milligrams, Sugar 11 grams

Salt and black pepper
Extra virgin olive oil, as needed
1/4 pound cooked Spanish chorizo or kielbasa, chopped
1 tablespoon minced garlic
1 cup coarse fresh bread crumbs
4 cups cooked chickpeas, with their liquid
1/2 pound pasta, like shells, ziti or penne (even smaller cut pasta is good here)
Chopped parsley leaves, for garnish

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



Pasta With Chickpeas and Garlic Sauce image

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

2 teaspoons olive oil
2 garlic cloves, crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 (15 ounce) can chickpeas, drained (garbanzo beans)
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 1/2 cups uncooked medium pasta shells (about 6 ounces)
1/2 cup halved grape tomatoes
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded parmigiano-reggiano cheese

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



Brothy Pasta with Chickpeas image

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.

3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
Kosher salt
3 garlic cloves, thinly sliced
1 sprig rosemary
¼ tsp. crushed red pepper flakes
1 (15-oz.) can chickpeas, drained, rinsed
1 cup whole peeled tomatoes, crushed by hand
6 oz. orecchiette or other short pasta
2 Tbsp. finely chopped parsley
3 Tbsp. finely grated Parmesan, plus more for serving
Freshly ground black pepper

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