CHICKPEA PASTA RECIPE RECIPES

Name: Pasta e Ceci (Italian Pasta and Chickpea Stew)
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3 tablespoons olive oil, plus more for drizzling; 1 medium yellow onion, finely chopped; 3 garlic cloves, finely chopped; 2 teaspoons chopped fresh rosemary; 1/2 teaspoon red-pepper flakes; Kosher salt and black pepper; 1 packed cup canned whole tomatoes, drained; 1 (15-ounce) can chickpeas, rinsed; 1 cup ditalini; 4 cups roughly chopped escarole, Tuscan kale or radicchio; Grated pecorino, for serving

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW) RECIPE ...

Pasta e Ceci (Italian Pasta and Chickpea Stew) Recipe ... image

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

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

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.

AUBERGINE & CHICKPEA BITES RECIPE | BBC GOOD FOOD

Aubergine & chickpea bites recipe | BBC Good Food image

Combine chickpeas and aubergine with garlic and cumin for these tasty, healthy vegan canapés. Everyone will love them served with our harissa yogurt

Provided by Sophie Godwin – Cookery writer

Categories Buffet, Canapes, Snack

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield Makes 20

Number Of Ingredients 11

Ingredients

3 large aubergines, halved, cut side scored
spray oil
2 fat garlic cloves, peeled
2 tsp coriander
2 tsp cumin seeds
400g can chickpeas, drained
2 tbsp gram flour
1 lemon, ½ zested and juice, ½ cut into wedges to serve (optional)
3 tbsp polenta
1 tbsp harissa (we used Belazu rose harissa)
150g coconut dairy-free yogurt (we used Coyo)

Steps:

Heat oven to 200C/180C fan/gas 6. Spray the aubergine halves generously with oil, then put them cut-side up in a large roasting tin with the garlic, coriander and cumin seeds. Season, then roast for 40 mins until the aubergine is completely tender. Set aside to cool a little.
Scoop the aubergine flesh into a bowl and discard the skins. Use a spatula to scrape the spices and garlic into the bowl. Add the chickpeas, gram flour, lemon zest and juice, roughly mash together and check the seasoning. Don’t worry if the mix is a bit soft – it will firm up in the fridge.
Shape the mixture into 20 balls and put them on a baking tray lined with baking parchment, then leave to chill in the fridge for at least 30 mins. Swirl the harissa through the yogurt and set aside. Can make ahead to this point the day before and kept covered in the fridge.
Heat oven to 180C/160C fan/gas 4. Tip the polenta onto a plate, roll the balls in it to coat, then return them to the tray and spray each one with a little oil. Roast for 20 mins until crisp, hot and golden. Serve with the harissa yogurt and lemon wedges, if you like.

Nutrition Facts : Calories 66 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium

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