CHICK PEA PASTA RECIPES RECIPES

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BEST CHICKPEA PASTA RECIPE - HOW TO MAKE CHICKPEA PASTA



Best Chickpea Pasta Recipe - How to Make Chickpea Pasta image

This fast weeknight version is bolstered with crispy pancetta bits, plenty of parmesan, and some last-minute lemon zest to keep it bright.

Provided by Stacey Ballis

Categories     dairy-free    nut-free    weeknight meals    dinner

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 14

Kosher salt

1 lb.

short curly pasta shape, like cavatappi or campanelle

2 tbsp.

extra-virgin olive oil

4 oz.

pancetta (you can sub bacon or salami), diced small (if you prefer a vegetarian pasta, omit and replace with 8 oz sliced cremini mushrooms)

1 c.

red onion, chopped

1 c.

fennel, chopped

1

(14-oz.) can crushed tomatoes

1

Pinch crushed red pepper flakes (optional)

1

(15-oz.) can chickpeas, drained and rinsed

Freshly ground black pepper

1/2 c.

Parmesan, freshly grated, or more to taste

1/4 c.

fresh parsley, chopped

2 tbsp.

fresh sage, thinly sliced

1/2 tsp.

lemon zest

Steps:

  • Bring a large pot of water to a boil and add 2 tablespoons salt. Cook the pasta until not quite al dente, a few minutes before the package instructs. Drain, reserving 1 cup of the pasta water. Set aside. In a large skillet over medium-high heat, heat 1 tablespoon oil until it shimmers. Add the pancetta and cook until crisp, stirring frequently. Remove the pancetta from the pan, leaving the oil and fat behind, and set aside. (If using mushrooms, sauté until browned and crispy and then set aside, and add an additional tablespoon of oil in the next step.) Add the rest of the oil to the pan and heat over medium heat. Add the onion and fennel, and cook until soft and lightly golden on the edges, about 5 minutes. Add the chickpeas and red pepper flakes, if using, and toss to combine, cooking until the chickpeas take on a little bit of color, about 2 minutes. Add the tomatoes and cook for about 3 minutes. Season with salt and pepper. Mix in the pasta, pancetta, and ½ cup of pasta water to the chickpea sauce. Cook, adding more pasta water if the mixture looks dry, until the pasta is al dente. Add the Parmesan, parsley, sage, and lemon zest and toss again. Serve, garnished with more Parmesan and a drizzle of olive oil.

CHICKPEAS AND PASTA RECIPE - FOOD.COM



Chickpeas and Pasta Recipe - Food.com image

Found this from a Weight Watchers cookbook - we removed some items and we absolutely love it. Almost like a chop suey but healthy!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons olive oil
5 -6 garlic cloves, minced
1 red bell pepper, seeded and minced
1 tablespoon of finely chopped fresh rosemary
2 tablespoons of chopped fresh parsley
1 (14 1/2 ounce) can diced tomatoes
1 (16 ounce) can chickpeas, rinsed and drained
2 cups cooked ditalini
1/4 cup shredded parmesan cheese

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, FatContent 7.9, SaturatedFatContent 1.9, CholesterolContent 5.5, SodiumContent 660.2, CarbohydrateContent 35.6, FiberContent 7.2, SugarContent 5.2, ProteinContent 9.4

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