PASTA MADE OUT OF CHICKPEAS 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.

CHICKPEA PASTA RECIPE - FOOD.COM



Chickpea Pasta Recipe - Food.com image

This may sound strange but I absolutely LOVE this dish! My 2 and 4 year old also gobble this up if I buy pasta similar in shape to the chickpeas. They can't tell the difference and devour this. This is a super easy and quick weeknight meal. I make this one often when my husband is out of town since it's a healthy, fast meal to feed the kids and I. This goes great with fresh Italian or garlic bread.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 5 , 5 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 (6 ounce) can tomato paste (I used roasted garlic flavor)
1 (6 ounce) can water (fill tomato paste can)
1 lb pasta (I use trio italiano)
1 (14 ounce) can chickpeas (rinsed and drained)
1/2 teaspoon crushed red pepper flakes
salt
pepper
1/2 cup fresh parmesan cheese

Steps:

  • Add olive oil to a small sauce pan over medium high heat.
  • Add garlic and crushed red peppers and cook until slightly golden and fragrant.
  • Add tomato paste and water.
  • Simmer, uncovered, for 1/2 hour. Add more water, if necessary.
  • Stir frequently to be sure it doesn't burn.
  • Cook pasta according to directions, drain but RESERVE ONE CUP OF COOKED PASTA WATER).
  • Add the sauce and drained chickpeas to the pasta and add the reserved cooking water slowly until you reach your desired consistency.
  • Serve with fresh grated parmesan cheese.

Nutrition Facts : Calories 605.1, FatContent 16.1, SaturatedFatContent 3.6, CholesterolContent 8.8, SodiumContent 667.3, CarbohydrateContent 94.2, FiberContent 8.1, SugarContent 6, ProteinContent 21.4

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