PASTA WITH CHICKPEA SAUCE
Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. It's a satisfying dish that just happens to be vegan. Try to let the blender run for a minute or two when pureeing the ingredients; the smoother the sauce, the better the dish. A flourish of fresh herbs at the end brightens and freshens the dish; you can use all parsley or all basil if you don't have both on hand.
Provided by Ann Taylor Pittman
Yield Serves 4 (serving size: about 1 cup)
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium.
- Add onion, carrot, and minced garlic; cook 8 minutes.
- Place onion mixture, chickpeas, water, salt, and pepper in a blender; process until smooth.
- Toss with hot cooked penne; sprinkle with parsley and basil.
Nutrition Facts : Calories 393, Carbohydrate 61 g, Cholesterol 0.0 mg, Fat 12.3 g, Fiber 10 g, Protein 12 g, SaturatedFat 1.7 g, Sodium 532 mg, Sugar 4 g
PASTA WITH CHICKPEAS AND GARLIC SAUCE
Make and share this Pasta With Chickpeas and Garlic Sauce recipe from Food.com.
Provided by smiles4u
Categories Pasta Shells
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 288, Fat 5, SaturatedFat 1.2, Cholesterol 2.7, Sodium 712.5, Carbohydrate 49.8, Fiber 6, Sugar 1.5, Protein 11.2
PASTA WITH CHICKPEA SAUCE
This sauce is so rich and satisfying that you forget that it is vegetarian and quite healthy. I use homemade pappardelle, but any wide noodle or even lasagna noodles or any pasta of your choice will work just fine. With a salad and bread and wine and cheese, it's a lovely meal. Feel free to add more garlic and more chili pepper if you like.
Provided by Chef Kate
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place all but 1/4 cup of the chickpeas in a food processor or blender, add one cup of water and process until smooth.
- Heat the olive oil with the chili pepper and the garlic in a one quart saucepan.
- Add the onion, parsley, basil and bay leaf; cook, stirring, about five minutes over medium heat.
- Add the whole chickpeas, tomatoes, salt and pepper; bring to a boil and simmer over low heat, covered, for thirty minutes, stirring at least every ten minutes.
- Add water if liquid reduces too much.
- Discard the bay leaf.
- When ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to comfortably hold all the pasta.
- Dilute the sauce with 1/4 cup of pasta cooking water and fold in pasta.
- Serve and pass parmigiana and the grater.
PASTA WITH CHICKPEAS AND BREADCRUMBS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
- Meanwhile, mix the breadcrumbs, 2 tablespoons olive oil and 1 teaspoon rosemary in a medium saucepan until coated. Cook over medium heat until the breadcrumbs are golden, 4 to 5 minutes; season with salt and pepper. Remove to a small bowl.
- Wipe out the saucepan, return to medium-high heat and add the remaining 2 tablespoons olive oil. Add the red onion, garlic and remaining 1 teaspoon rosemary. Cook, stirring, until beginning to brown, about 7 minutes. Add the tomato paste and cook, stirring, until deep red, about 1 minute. Stir in the chickpeas with their liquid and the chicken broth. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, 7 to 10 more minutes.
- Stir the chickpea sauce, parsley and cheese into the pasta off the heat; season with salt and pepper. Stir in the reserved cooking water as needed to loosen (the pasta will soak up the sauce as it sits). Divide among bowls; top with the breadcrumbs, more cheese, pepper and a drizzle of olive oil.
Nutrition Facts : Calories 590, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 751 milligrams, Carbohydrate 74 grams, Fiber 7 grams, Protein 21 grams, Sugar 7 grams
LEMONY PASTA WITH CHICKPEAS AND PARSLEY
You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.
Provided by Melissa Clark
Categories dinner, easy, for two, quick, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 1235, UnsaturatedFat 32 grams, Carbohydrate 152 grams, Fat 50 grams, Fiber 23 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1299 milligrams, Sugar 14 grams, TransFat 0 grams
BARILLA® CHICKPEAS AND PASTA
Penne pasta is tossed with a Roasted Garlic Sauce and sauteed zucchini then topped with roasted chickpeas and crumbled feta.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- In a small bowl combine 1 cup chickpeas, 1 tablespoon oil, and salt; spread in an even layer in a 15x10x1-inch baking pan.
- Roast chickpeas about 30 minutes or until browned and crisp, stirring once halfway through roasting; cool completely.
- In a food processor blend remaining chickpeas until finely processed; set aside.
- In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Penne; stir gently.
- Cook pasta according to package directions; remove from heat and drain well, reserving 1 cup of the cooking liquid.
- Meanwhile, in a medium saucepan heat 2 teaspoons oil over medium heat; saute zucchini for 2 to 3 minutes; remove zucchini from pan and set aside.
- In the same saucepan stir together the Roasted Garlic sauce and processed chickpeas; bring to a very low simmer.
- While pasta is draining, pour Roasted Garlic sauce mixture into large pot; stir in zucchini and 1 tablespoon rosemary; stir in pasta.
- Stir in up to 1 cup of the reserved cooking liquid until desired consistency is reached; serve immediately topped with roasted chickpeas and crumbled feta.
Nutrition Facts : Calories 373 calories, Carbohydrate 66.3 g, Cholesterol 8.3 mg, Fat 7.3 g, Fiber 6.9 g, Protein 12.9 g, SaturatedFat 1.9 g, Sodium 640 mg, Sugar 0.8 g
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
PASTA WITH SPINACH AND CHICKPEAS
This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.
Provided by KIMBICA
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
- Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
- Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g
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PASTA WITH CHICKPEAS AND GARLIC SAUCE RECIPE
From myrecipes.com
4/5 (63)Calories 333 per serving
- Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 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, omitting salt and fat; drain well.
- Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
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