FARFALLE WITH ROASTED CHICKPEAS
My husband asked me to create this recipe after he tried this dish at an authentic Italian Restaurant in Philadelphia. When he tasted what I made he said I got it right on. Now he's no cook so I had to pry a description and the ingredients out of him and with some imagination, this is what I came up with. It does take quite a bit of prep time and I use a gas grill for the beans and veggies but the result is well worth the final result, which makes a hearty delicious vegetarian meal.
Provided by Dustins Mom
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat gas grill to a medium heat.
- Trim peppers to remove stems and seeds. Quarter and set aside.
- Half the plum tomatoes longwise and set aside.
- Rub 1 Tbsp olive oil onto the bottom of an 11 x 14 inch baking pan and stir in all the chickpeas to lightly coat with the oil. Set aside.
- On the stove, heat 2 Tbsp olive oil to a large frying pan or Dutch Oven and slowly saute onion and garlic.
- Place peppers and tomatoes skin side down onto grill. Place the pan of chick peas onto grill. Adjust the heat to low or leave grill lid open while grilling. Stir chickpeas occasionally to prevent burning. Remove when chickpeas have shrunken somewhat and have some darkened areas, after about 10-15 minutes.
- Turn peppers to prevent charring and remove after about 10-15 minutes when tender.
- Do not turn tomatoes and remove when tomatoes appear to have darkened inside and no longer appear "juicy," about 10-15 minutes. Set aside and allow to cool enough to handle.
- Coarsely chop grilled tomatoes and peppers and add to onion and garlic--I use a kitchen shears and cut right into the cooking pan because it is much easier and it preserves the juice in the tomatoes. Stir in chick peas, lemon juice, basil, oregano. Add salt and pepper to taste. Cover and keep warm.
- Cook farfalle according to package directions and drain. Top with the chickpea sauce. Sprinkle with parsley and shredded Parmasean cheese to taste. Serve with a green salad and enjoy!
Nutrition Facts : Calories 603.4, Fat 11.5, SaturatedFat 2.2, Cholesterol 3.7, Sodium 508.8, Carbohydrate 107.9, Fiber 14.6, Sugar 10.4, Protein 22
FALAFEL-Y FARFALLE
This is a pasta salad inspired by the flavors of my go-to falafel recipe. Falafel is a traditional Middle Eastern chickpea or fava bean fritter that I've loved since childhood. When I make mine, I load up on fresh mint, parsley and cilantro, as well as coriander and a little bit of cinnamon. So with this recipe, I took all of my favorite falafel ingredients and tossed them with pasta. And I had to use farfalle because...c'mon, Falafel-y Farfalle is so much fun to say!
Provided by Molly Yeh
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat a large saucepan over medium-high heat and add 1 tablespoon of the olive oil. Add the chickpeas and cook, tossing occasionally, until browned, 10 to 15 minutes. Add the coriander, cumin and cinnamon and cook for another minute so the spices can toast. Season with salt and pepper, remove from the heat and let cool slightly.
- In a large bowl, combine the remaining 4 tablespoons olive oil, lemon zest and juice, garlic, a good pinch of salt and a few turns of pepper and whisk vigorously until emulsified. Add the cooked pasta, cucumbers, tomatoes, onion, most of the cilantro, mint and parsley and most of the feta and fold together. Taste and adjust the seasoning, as desired. Transfer to a serving bowl and top with the chickpeas, remaining feta and remaining herbs and enjoy!
- This can be made a day in advance. It's great at room temperature, too.
ROASTED CHICKPEAS 3 WAYS
These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 3 cups (six 1/2-cup servings)
Number Of Ingredients 14
Steps:
- For the chickpeas: Preheat the oven to 400 degrees F.
- Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
- Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
- Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
- For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
- Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.
FARFALLE WITH PANCETTA AND PEAS IN A ROASTED GARLIC CREAM SAUCE
I was searching for a copycat recipe for the Cheesecake Factory's similar dish and found this. It looks promising so I'm posting it here to get some opinions and to save it for myself.
Provided by Dave in Alpharetta
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
- Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take pancetta out (leave oil in the pan) of pan and set aside.
- Add onions to the skillet and caramelize them over low to medium heat.
- Add mushrooms to caramelized onions and increase the flame to medium high. Sauté the mix for about 30 seconds.
- Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
- Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.
- Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
- Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
- Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).
Nutrition Facts : Calories 985.6, Fat 45.4, SaturatedFat 18.6, Cholesterol 181.7, Sodium 1160.5, Carbohydrate 108.7, Fiber 8.8, Sugar 10.4, Protein 37.9
OVEN-ROASTED CHICKPEAS
This is a great, healthy snack or finger food that pairs well with a cold beer, if desired. I came up with this recipe and needed to share.
Provided by bpuckett87
Categories Appetizers and Snacks Beans and Peas
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets.
- Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.
Nutrition Facts : Calories 146 calories, Carbohydrate 16.4 g, Fat 7.7 g, Fiber 3.4 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 813.9 mg, Sugar 0.1 g
ROASTED CHICKPEAS
Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack
Provided by akcpa
Categories Appetizers and Snacks Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 19.3 g, Fat 7.7 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 337.3 mg
FARFALLE WITH ROASTED PEPPERS
For this dish, inspired by Greek and Turkish ways with pasta and yogurt, I combined peppers from the market, peas from my freezer and herbs from my garden.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile seed the pepper, holding it over a bowl to catch juices. Cut in small dice (about 1/4 inch) and place in a another bowl. Strain any juices into the bowl and season with salt and pepper.
- In a large bowl, mash together the feta and the yogurt and add the puréed garlic. Stir in the olive oil, pepper with its juice, basil and marjoram or oregano.
- When the water for the pasta comes to a boil, salt generously and add the farfalle. Set the timer for 5 minutes and add the peas. Boil for another 5 minutes, until the farfalle is cooked al dente. Ladle 2 to 4 tablespoons of the cooking water into the yogurt mixture. Drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve. Garnish each serving with slivered basil and crumbled feta if desired.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 73 grams, Fat 12 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 7 grams
More about "farfalle with roasted chickpeas recipes"
7 FLAVOR COMBINATIONS FOR THE BEST ROASTED CHICKPEAS …
From nourishyourlife.org
Estimated Reading Time 4 mins
FARFALLE WITH CHICKEN AND ROASTED GARLIC - ALL INFORMATION ABOUT ...
From therecipes.info
CRISPY ROASTED CHICKPEAS - GARNISH & GLAZE
From garnishandglaze.com
CHEESECAKE FACTORY FARFALLE WITH CHICKEN AND ROASTED GARLIC RECIPE
From ourweeklyrecipes.com
60 EASY CHICKPEA RECIPES | TASTE OF HOME
From tasteofhome.com
20 FANTASTIC FARFALLE RECIPES | TASTE OF HOME
From tasteofhome.com
ROASTED CHICKPEAS RECIPE - EMILY FARRIS | FOOD & WINE
From foodandwine.com
ROASTED CHICKPEAS {OVEN BAKED PERFECTION} | LIL' LUNA
From lilluna.com
FALL ROASTED VEGETABLES WITH CHICKPEAS - AVERIE COOKS
From averiecooks.com
FARFALLE WITH ROASTED CHICKPEAS RECIPE - WEBETUTORIAL
From webetutorial.com
HOW TO MAKE THE CRISPIEST ROAST CHICKPEAS | MYRECIPES
From myrecipes.com
SIMPLE CRISPY ROASTED CHICKPEAS RECIPE - SEASONED VEGETABLE
From seasonedvegetable.com
ROASTED CHICKPEAS - VEGAN HEAVEN
From veganheaven.org
OVEN ROASTED CHICKPEAS - FOOD WITH FEELING
From foodwithfeeling.com
VEGAN PASTA PRIMAVERA WITH ROASTED VEGGIES - MINIMALIST BAKER …
From minimalistbaker.com
CHICKPEAS AND FARFALLE - GOOD FOOD ST. LOUIS
From goodfoodstl.com
10 CRISPY AND CRUNCHY ROASTED CHICKPEA RECIPES - ONE GREEN PLANET
From onegreenplanet.org
ITALIAN ROASTED CHICKPEAS - A HEALTHY & DELICIOUS SNACK
From anitalianinmykitchen.com
ROASTED VEG WITH FARFALLE - ANINAS RECIPES
THE CHEESECAKE FACTORY FARFALLE WITH CHICKEN AND ROASTED GARLIC ...
From dinnerthendessert.com
ROASTED RED PEPPER AND CHICKPEA SALAD - DOWNSHIFTOLOGY
From downshiftology.com
ROASTED CHICKPEAS: HOW TO MAKE THEM (14 WAYS) - YURI ELKAIM
From yurielkaim.com
20 ROASTED CHICKPEA RECIPES - MY WHOLE FOOD LIFE
From mywholefoodlife.com
ROASTED CHICKPEAS - DOWNSHIFTOLOGY
From downshiftology.com
ROASTED CHICKPEAS RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
CRISPY ROASTED CHICKPEAS - ONCE UPON A CHEF
From onceuponachef.com
CHICKEN FARFALLE WITH SWEET PEPPERS AND AUBERGINE RECIPE
From foodnewsnews.com
25 EASY CHICKPEA RECIPES (GARBANZO BEANS) - A COUPLE COOKS
From acouplecooks.com
ROASTED CHICKPEAS [EASY] - CONTENTEDNESS COOKING
From contentednesscooking.com
GARLIC AND ROASTED BELL PEPPER FARFALLE - DAILY DISH RECIPES
From dailydishrecipes.com
CRISPY ROASTED CHICKPEAS - THE SIMPLE VEGANISTA
From simple-veganista.com
ROASTED CHICKPEAS RECIPE | LAND O’LAKES
From landolakes.com
ROASTED TOMATO & ZUCCHINI FARFALLE - GOOD OLD VEGAN
From goodoldvegan.com
RECIPES WITH ROASTED CHICKPEAS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FARFALLE WITH CHICKEN AND ROASTED GARLIC - RECIPES …
From recipesblessing.blogspot.com
WORLD BEST ROASTED FOOD RECIPES: FARFALLE WITH ROASTED CHICKPEAS
From roastedfood.blogspot.com
PERFECT ROASTED CHICKPEAS - PLATE AND CANVAS
From plateandcanvas.com
EXTRA CRUNCHY ROASTED CHICKPEAS (TIPS & RECIPE) - THE …
From themediterraneandish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #main-dish #beans #pasta #vegetables #low-fat #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #chick-peas-garbanzos #healthy-2 #low-in-something #pasta-rice-and-grains #tomatoes
You'll also love