Chickpeapastawithalmondsandparmesan Recipes

CHICKPEA PASTA WITH ALMONDS AND PARMESAN

Steps:

• Heat the oil in a large saucepan over medium-high heat.
• Stir in the garlic and cook for 1 minute. Add the broth, crushed red pepper, and ¾ teaspoon salt. Bring to a boil.
• Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.
• Divide among individual bowls and top with the almonds and Parmesan.

CHICKEN PARMESAN WITH SPAGHETTI

Steps:

• Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
• Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
• Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
• Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
• Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
• Top the chicken with parmesan and basil. Serve with the spaghetti.

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.

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY

Steps:

• Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
• Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
• Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, and top with parsley.
• Enjoy!

ALMOND AND PARMESAN CRUSTED TILAPIA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• Mix Parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• Arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• Broil in the preheated oven for 2 to 3 minutes. Flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. Remove aluminum foil and cover fillets with Parmesan cheese mixture. Broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

GARLIC PARMESAN ROASTED CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, garlic powder, herbs and parmesan. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until golden.
• Cool for 5-10 minutes.
• Enjoy!

PANTRY PASTA WITH GARLIC, ANCHOVIES, AND PARMESAN

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
• Meanwhile, cook garlic and 1/4 cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute.
• Add 1 1/4 cups pasta cooking liquid along with 1 cup Parmesan to pot with anchovies and garlic and cook, stirring, until cheese is melted, about 1 minute. Using tongs, add pasta to pot, then add butter and lots of black pepper. Cook, tossing energetically and adding more cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat; add parsley, lemon zest, and lemon juice.
• Divide pasta among bowls; drizzle with oil and top with more Parmesan.

CHICKPEA PASTA WITH ALMONDS AND PARMESAN

Steps:

• Heat the oil in a large saucepan over medium-high heat.
• Stir in the garlic and cook for one minute.
• Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
• Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about six minutes.
• Stir in the chickpeas and parsley.
• Divide among individual bowls and top with the almonds and cheese.

FRIED CHICKPEAS WITH PARMESAN, LEMON AND ALMONDS

Steps:

• Preheat the oven to 200 degrees F.
• Spread the chickpeas out on a baking sheet and transfer them to the oven to dry out. After 45 minutes, pull the chickpeas from the oven and set aside.
• Fill a Dutch oven with 3 inches of vegetable oil and heat to 375 degrees F.
• Combine the Parmesan, smoked paprika and lemon zest in a large bowl.
• Using a spider, lower the chickpeas into the oil and fry until golden brown, about 3 minutes. Then add the almonds, parsley and garlic to the fryer. Fry it all for 30 seconds to 1 minute. Be careful, the parsley will spatter a bit when it hits the oil.
• With your spider, pull everything out of the oil and immediately toss in the bowl with the Parmesan mixture. Season with salt and serve.