Ditali In Tomato Chickpea Sauce Recipes
DITALINI WITH CHICKPEAS AND GARLIC-ROSEMARY OIL
Provided by Sara Jenkins
Categories Garlic Pasta Kid-Friendly Dinner Rosemary Chickpea Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes in a food processor until finely chopped; transfer to a small bowl and set aside. Wipe out food processor bowl and set aside.
- Heat 1/4 cup oil in a large heavy pot over medium heat; add reserved vegetable mixture, season with salt, and cook, stirring often, until golden, 8-10 minutes. Stir tomato paste and 1 cup water in a small bowl to combine; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 5-8 minutes.
- Add chickpeas and 2 cups water to pot and simmer for 15 minutes to let flavors meld. Transfer 1 cup chickpea mixture to food processor; purée until smooth, then stir back into sauce to thicken.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid. Add pasta and 1/2 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta.
- Heat remaining 1/4 cup oil in a small saucepan over medium-low heat; add chopped garlic and rosemary and cook until sizzling stops, about 1 minute. Divide pasta among bowls and drizzle with garlic-rosemary oil.
PASTA WITH CHICKPEA-TOMATO SAUCE
Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 594 g, Fat 8 g, Fiber 15 g, Protein 26 g
DITALI IN TOMATO CHICKPEA SAUCE
This recipe was featured on the cover of the March issue of Canadian Living. It looked so good, I had to try it. I'm glad I did as it is absolutely delicious. It comes together very quickly and reheats well, which is important to me as I always seem to have leftovers. I made it with occhi di lupo, which is another short pasta that is similar to ditali, but you can also substitute penne or elbow macaroni.
Provided by Irmgard
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat the oil over medium-high heat and cook the mushrooms, garlic and onion, stirring occasionally, until no liquid remains and the mushrooms are browned, 10 to 15 minutes.
- Stir in the chickpeas, tomatoes, salt, pepper and oregano and bring to a boil.
- Reduce the heat and simmer until slightly thickened, about 5 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, about 8 minutes.
- Drain and return to the pot.
- Add the sauce and chopped parsley and toss to coat.
- Serve sprinkled with the Parmesan cheese and garnish with additional parsley.
Nutrition Facts : Calories 435.9, Fat 10.9, SaturatedFat 2.3, Cholesterol 5.5, Sodium 1089.7, Carbohydrate 70.1, Fiber 8.8, Sugar 8, Protein 17
CHICKPEAS IN TOMATO SAUCE WITH FETA AND WINE
An easy one skillet meal. Great alone, as a side, or added to salad greens.
Provided by Jennifer Rudnick
Categories Bean and Pea Side Dishes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over medium heat, and stir in the onion, garlic, and oregano. Cook and stir about 10 minutes, until onions are tender.
- Mix tomatoes into the skillet, and cook until heated through. Mix in wine, and continue cooking about 15 minutes, until thickened.
- Stir garbanzo beans and feta cheese into the skillet, and cook 5 minutes, until the cheese has melted. Season with salt and pepper. Remove from heat, and allow to cool about 5 minutes before serving.
Nutrition Facts : Calories 260 calories, Carbohydrate 24.7 g, Cholesterol 25 mg, Fat 11.4 g, Fiber 4.9 g, Protein 8.9 g, SaturatedFat 4.9 g, Sodium 685.5 mg, Sugar 5.7 g
CHICKPEAS IN TOMATO SAUCE
My friend Brandon gave me this recipe. It is everything I could want in a recipe: quick, easy, cheap, nutritious, and super delicious. You can add extra spices (curry powder, etc.) if you like. Serve with rice and/or naan.
Provided by Prose
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over medium heat. Add cumin seeds and cook for 1 minute, or just add powder. Stir in the ginger, crushed red pepper, and onions. Cook until onions are soft, about 5ish minutes.
- Add tomatoes and cook for 5 more minutes, until nice and saucy. Season with salt and pepper.
- Add chickpeas and cook for 5 minutes more. Garnish with cilantro. Yummies.
Nutrition Facts : Calories 394.1, Fat 10.1, SaturatedFat 1.5, Sodium 844.2, Carbohydrate 65.1, Fiber 13.2, Sugar 1.7, Protein 14
CHICKPEAS IN TOMATO SAUCE WITH FETA AND WINE
An easy one skillet meal. Great alone, as a side, or added to salad greens.
Provided by Jennifer Rudnick
Categories Bean and Pea Side Dishes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over medium heat, and stir in the onion, garlic, and oregano. Cook and stir about 10 minutes, until onions are tender.
- Mix tomatoes into the skillet, and cook until heated through. Mix in wine, and continue cooking about 15 minutes, until thickened.
- Stir garbanzo beans and feta cheese into the skillet, and cook 5 minutes, until the cheese has melted. Season with salt and pepper. Remove from heat, and allow to cool about 5 minutes before serving.
Nutrition Facts : Calories 260 calories, Carbohydrate 24.7 g, Cholesterol 25 mg, Fat 11.4 g, Fiber 4.9 g, Protein 8.9 g, SaturatedFat 4.9 g, Sodium 685.5 mg, Sugar 5.7 g
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