Pasta With Chickpeas And Vegetables Recipes

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VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES



Vegetarian Sheet Pan Dinner with Chickpeas and Veggies image

Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut all the vegetables the same size or they won't cook properly!

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 8

Number Of Ingredients 14

2 (15 ounce) cans chickpeas, rinsed and drained
½ butternut squash - peeled, seeded, and cut into 1-inch pieces
1 onion, diced
1 sweet potato, peeled and cut into 1-inch cubes
2 large carrots, cut into 1 inch pieces
3 medium russet potatoes, cut into 1-inch pieces
3 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground fennel seeds
1 teaspoon dried rubbed sage
2 green onions, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
  • Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
  • Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
  • Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 49.8 g, Fat 6.2 g, Fiber 8.5 g, Protein 7 g, SaturatedFat 1 g, Sodium 541.5 mg, Sugar 5.8 g

LEMONY PASTA WITH CHICKPEAS AND PARSLEY



Lemony Pasta With Chickpeas and Parsley image

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

Kosher salt, as needed
8 ounces regular or whole-wheat fusilli or other short, sturdy pasta
2 cups cooked chickpeas, home-cooked or canned
1/4 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, smashed and peeled
1/2 onion, diced
1 tablespoon finely chopped fresh rosemary leaves
Pinch of red pepper flakes, plus more as needed
1 1/2 cups chickpea cooking liquid (from a homemade pot; do not use the liquid from the can), vegetable stock or water
3 cups fresh parsley leaves (from 1 large bunch)
2/3 cup grated Parmigiano-Reggiano, plus more for serving
1 tablespoon unsalted butter
Finely grated zest of 1/2 lemon
Ground black pepper to taste

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

PASTA WITH CHICKPEAS AND VEGETABLES



Pasta With Chickpeas and Vegetables image

Make and share this Pasta With Chickpeas and Vegetables recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h

Yield 5 serving(s)

Number Of Ingredients 17

12 cups water
3 cups peeled halved lengthwise, and thinly sliced butternut squash
2 cups small cauliflower florets
1 cup diagonally cut carrot (1-inch thick)
2 red onions, cut into 1-inch thick wedges
8 ounces uncooked penne
2 1/2 cups cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon ground cumin
1/2-1 teaspoon crushed red pepper flakes
4 garlic cloves, sliced
3 fresh thyme sprigs
1 (15 1/2 ounce) can chickpeas, drained
1/2 cup dry white wine
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1/2 cup chopped fresh parsley

Steps:

  • Bring the water to a boil in a large pot; add in squash, cauliflower, carrot, and onion; cook 2 minutes.
  • Remove vegetables with a slotted spoon; drain well.
  • Return water to a boil; add in pasta; cook 10 minutes or until done.
  • Drain in a colander over a bowl, reserving ½ cup cooking liquid.
  • Return vegetables to pan; add tomatoes and next 6 ingredients.
  • Cook 2 minutes, over med-high heat, stirring occasionally.
  • Add reserved cooking liquid and wine; cook 15 minutes or until squash is tender; stirring occasionally; discard thyme sprigs.
  • Add in pasta, salt, and pepper to pot; stir to combine.
  • Sprinkle with parsley.

Nutrition Facts : Calories 433.2, Fat 8, SaturatedFat 1.1, Sodium 550.9, Carbohydrate 79.7, Fiber 14.1, Sugar 8, Protein 11.2

PASTA WITH CHICKPEAS



Pasta With Chickpeas image

This recipe came from "Moosewood Restaurant Low-Fat Favorites" cookbook. The ingredients in this recipe are ones we have around all the time (and love!). We made it for dinner tonight, and it exceeded our expectations. YUM! If you like these ingredients, then I think you'll love it too. One of the neat things is that pureeing the chickpeas gives the sauce a wonderful, creamy texture.

Provided by MilliMoMo

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups onions, finely chopped
2 large garlic cloves, minced
3 sprigs fresh rosemary (2 inches each)
2 teaspoons olive oil
4 cups fresh tomatoes, chopped (or 3 cups canned tomatoes or 28-ounce can, undrained)
3 1/2 cups chickpeas, cooked (or two 15 ounce cans)
salt
black pepper
1 lb pasta, short chunky
2/3 cup feta cheese, crumbled
fresh tomato, chopped (optional)

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.

Nutrition Facts : Calories 819, Fat 12.1, SaturatedFat 4.7, Cholesterol 22.3, Sodium 923.9, Carbohydrate 147.4, Fiber 15.9, Sugar 10.4, Protein 31.1

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