Creole Chick Peas With Pasta Recipes

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.

CHICKEN AND PEAS WITH PASTA

Steps:

• In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.

PASTA WITH CHICKPEAS

Steps:

• Heat the oil in a well-seasoned skillet or nonstick saucepan (I used a dutch oven, so I could puree the sauce right in the pan using my hand blender), and saute the onions, garlic and rosemary on low eat until the onions are soft - about 10 minutes.
• Add the tomatoes and half of the chickpeas and cook for another 10 minutes.
• Remove the rosemary springs and discard. If you have a hand blender, puree the mixture until smooth. Otherwise, use a blender. Be careful not to burn yourself.
• Return the sauce to the pan (if you'd removed it for blending), add the remaining chickpeas, and add salt and pepper to taste.
• Meanwhile, cook the pasta.
• The original recipe suggests tossing the pasta and sauce together for serving, but we served them separately.
• Pass the feta and chopped tomatoes (if desired) at the table.

CHICKPEAS AND PASTA

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.

CHICKPEAS AND HANDMADE PASTA

Steps:

• Put the chickpeas in a bowl, cover with cool water and soak overnight. The next day, drain the water, place the chickpeas in a deep saucepan and cover with 1 inch of fresh water. Add 1 of the garlic cloves, the onion, bay leaves and celery and bring to a boil over medium heat. Cover the pan and simmer for 1 to 2 hours, or until the chickpeas are very tender -- the time depends on the age and size of the peas. Add boiling water from time to time so that an inch of water remains over them as they cook. The liquid will become thicker and soupier.
• Meanwhile, to make the pasta, dissolve the teaspoon of salt in about cup of very warm water. Put the semolina in a mixing bowl and add the salted water a little at a time, gradually mixing until most of the water has been incorporated. You may need a little more water, or semolina, depending on humidity.
• Knead the pasta in the bowl for a few minutes. As you knead, you will feel the semolina granules begin to soften and relax. Once the dough is well amalgamated, turn it out on a board. If the dough feels stiff, brush a little water on the board with your fingers; if the dough feels loose and wet, scatter a tablespoon more of semolina on the boards and continue kneading until the texture is soft and silky. Then set the dough aside for 30 minutes.
• Using half the pasta at a time, roll it out on a very lightly floured board into the thinest possible sheet. Cut the sheet into long noodles about 1/2-inch wide and drape the noodles over the back of a chair to dry for 20 minutes.
• In a pot about 10 inches in diameter, add the oil to a depth of 1 inch. Add the remaining garlic and the chili pepper, broken in two. Cook at medium heat until the garlic starts to brown. Discard the garlic and add a few pasta strips at a time, about of it, frying until the noodles are crisp and brown. Remove and drain on paper towels.
• When the chickpeas are very soft, remove the bay leaf and raise the heat to medium-high, adding more boiling water if necessary to keep them covered to a depth of 1 inch. Gently stir the remaining, un-fried pasta into the chickpeas and let cook for 5 minutes. When the pasta is al dente, garnish 4 bowls with a handful of fried pasta and serve immediately.