Chickpea Sauce For Pasta Recipes

PASTA WITH CHICKPEA SAUCE

Steps:

• Heat olive oil in a skillet over medium.
• Add onion, carrot, and minced garlic; cook 8 minutes.
• Place onion mixture, chickpeas, water, salt, and pepper in a blender; process until smooth.
• Toss with hot cooked penne; sprinkle with parsley and basil.

LEMONY PASTA WITH CHICKPEAS AND PARSLEY

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.

PASTA WITH CHICKPEA-TOMATO SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
• While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
• Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

PASTA WITH CHICKPEA SAUCE

Steps:

• Place all but 1/4 cup of the chickpeas in a food processor or blender, add one cup of water and process until smooth.
• Heat the olive oil with the chili pepper and the garlic in a one quart saucepan.
• Add the onion, parsley, basil and bay leaf; cook, stirring, about five minutes over medium heat.
• Add the whole chickpeas, tomatoes, salt and pepper; bring to a boil and simmer over low heat, covered, for thirty minutes, stirring at least every ten minutes.
• Add water if liquid reduces too much.
• Discard the bay leaf.
• When ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to comfortably hold all the pasta.
• Dilute the sauce with 1/4 cup of pasta cooking water and fold in pasta.
• Serve and pass parmigiana and the grater.

SPAGHETTI WITH CHICKPEA RED SAUCE

Steps:

• Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat. Add the rosemary, garlic, chiles, onions and some salt and pepper. Stir and cook for 5 to 7 minutes. Add the tomato paste, stir 1 minute, and then add the wine. To a food processor, add half of the chickpeas and the stock, and pulse into a fine chop but not a puree. Add the chickpea mixture to the sauce. Add in the tomatoes, breaking them up a little and add the remaining whole chickpeas. Reduce the heat to a simmer, and cook to thicken the sauce, about 20 minutes. Turn off and cool, then store for a make-ahead meal.
• Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary.
• To serve, bring a pot of water to a boil for the pasta. Salt the water, and cook the pasta to al dente. Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary. Strain the pasta and add to the sauce. Toss to combine for 1 full minute. Serve the pasta in shallow bowls topped with cheese and parsley.

CHICKPEA PASTA STEW

Steps:

• Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the crushed red pepper, garlic, onion, 1 teaspoon salt and several grinds of black pepper and cook until the garlic is softened and the onion is translucent, about 4 minutes. Add the chickpeas and continue to cook, stirring frequently, until the chickpeas are coated and heated through, about 3 minutes. Use the back of a wooden spoon to mash about a quarter of the chickpeas; this will help thicken the stew and give it body.
• Stir in the marinara sauce, pasta, lemon zest, Parmesan rind and 4 cups water. Bring to a boil and cook, stirring occasionally to make sure the pasta isn't sticking to the bottom of the pot, until the pasta is very al dente, about 10 minutes. Stir in the greens and continue to cook until completely wilted, 3 to 4 minutes. Add more salt and black pepper to taste. Divide among bowls, top with the grated Parmesan and some crushed red pepper and drizzle with olive oil.

CHICKPEA SAUCE AND SPAGHETTI

Steps:

• 1. In a blender or food processor, puree 1 can of chickpeas with its liquid.
• 2. In a large saucepan, heat the oil and sauté the garlic and onions until the garlic begins to brown.
• 3. Add the tomatoes and their liquid, rosemary, chickpea puree, and the remaining can of chickpeas with its liquid to the saucepan. Stirring it often, heat the mixture for about 15 minutes or until it has thickened. Add the parsley and pepper.
• 4. Toss the hot cooked spaghetti with the sauce, and sprinkle with Parmesan before serving.