Pasta And Chickpeas With Plenty Of Parsley And Garlic 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.

PASTA WITH CHICKPEAS ROSEMARY CHILI AND GARLIC

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• While pasta is cooking, heat oil in a skillet. Add garlic, red pepper flakes and rosemary and cook over medium high heat until fragrant, about 1 minute.
• Add chickpeas and cook until hot, about 3 minutes.
• Drain pasta, reserving 1/2 cup of pasta water.
• Add pasta with parsley to the hot sauce and toss well to coat, adding 2 tbsp additional olive oil, salt, pepper, and water as needed.

GARLIC PARSLEY SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat. Drain spaghetti; add to the skillet. Sprinkle with parsley, salt and pepper; toss to coat.

PASTA WITH CHICKPEAS AND GARLIC SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Add crushed garlic, saute 1 minute. Add salt, pepper, chickpeas and broth, bring to a boil. Cover, reduce heat and simmer 15 minutes.
• While garlic mixture simmers, cook pasta in boiling water 9 minutes, drain well.
• Place chickpea mixture in a food processor and process until smooth.
• Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley and lemon juice, toss well.
• Sprinkle with cheese. Serve immediately.

BROTHY PASTA WITH CHICKPEAS

Steps:

• Heat 3 Tbsp. oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and cook, stirring occasionally, until onion and garlic are very tender and just beginning to brown around the edges, about 5 minutes. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6-8 minutes.
• Add pasta and 4 cups water to saucepan. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13-16 minutes, depending on shape. Stir in parsley and 3 Tbsp. Parmesan; season with salt. Pluck out and discard rosemary sprig.
• Ladle pasta and broth into bowls. Drizzle with more oil, season with lots of black pepper, and top with more Parmesan.

PASTA AND CHICKPEAS WITH PLENTY OF PARSLEY AND GARLIC

Steps:

• 1. Bring a large pot of water to a boil for the pasta. 2. Heat the oil in a wide skillet and add the onion and pepper Hakes. Cook for a few minutes, then add the chickpeas. While they're warming, chop the parsley, garlic, and sage together, then toss a third of it into the pan. Season well with salt and pepper, add a little water or chickpea broth to the pan, and cook slowly, adding more liquid as it cooks away. 3. Salt the pasta water and cook the pasta. When done, drain and toss it with the chickpeas, the rest of the parsley mixture, and extra olive oil to taste. Taste for salt and season with freshly ground pepper. Grate some cheese over the top and serve with additional pepper flakes.