CHICKPEA PASTA RECIPE
Steps:
- Rinse and drain the chickpeas. Set aside.
- Heat one tablespoon of the olive oil in a large skillet or cast-iron pan. Add the ground cumin and ground coriander and cook for one minute on high heat, stirring occasionally to prevent burning.
- Add the rinsed and drained chickpeas to the pan, along with the salt, black pepper, garlic powder, and red pepper flakes (if using). Continue cooking on high heat for about 5 minutes until the chickpeas begin to lightly brown. Remove all but about 1/4 cup of the chickpeas to a blender.
- Bring a large pot of salted water to a boil, and add the angel hair pasta. Cook according to package directions. Before removing from the heat, ladle a cup of the pasta water into the blender with the chickpeas. Drain the pasta, and add to the pan with the remaining chickpeas. Toss to combine.
- Add the second tablespoon of olive oil to the blender with the chickpeas and pasta water and purée until smooth. Check the seasoning and add more salt, if needed.
- Pour the chickpea sauce over the pasta and stir in the parsley. Top with a squeeze of fresh lemon juice, and serve hot.
Nutrition Facts : Calories 337 kcal, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 9 g, Protein 13 g, SaturatedFat 1 g, Sodium 91 mg, Sugar 7 g, Fat 10 g, ServingSize 4 Servings, UnsaturatedFat 0 g
PASTA WITH GARBANZO BEANS
Categories Bean Onion Pasta Sauté High Fiber Parmesan Celery Spring Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; sauté until onion is golden and tender, about 7 minutes. Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper. Bring to boil. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain). Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil.
- Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated Parmesan cheese.
21 MEDITERRANEAN CHICKPEA RECIPES THAT ARE NOT HUMMUS: HOW TO COOK CHICKPEAS
Once you learn how to cook chickpeas on the stovetop, you can store them in the fridge for up to 5 days to use in any of my Mediterranean chickpea recipes!
Provided by Suzy Karadsheh
Categories Dinner
Time 50m
Number Of Ingredients 6
Steps:
- Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
- Stovetop Method. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 ½ hour or until tender (cooking time will vary depending on the type and freshness of the chickpeas).
Nutrition Facts : Calories 138.4 kcal, Carbohydrate 23.1 g, Protein 7.3 g, Fat 2.3 g, SaturatedFat 0.2 g, Sodium 54.8 mg, Fiber 6.6 g, Sugar 4 g, UnsaturatedFat 1.5 g, ServingSize 1 serving
MIDDLE EASTERN GARBANZO SOUP
A hearty garbanzo and vegetable soup seasoned with Middle Eastern flavors: cumin, tomato, lemon... Cooking the zucchini separately and adding to the soup at the end allows it to retain a good texture and adds freshness. If you use canned beans, rinse them well. If you cooked your own from dried beans, reserve the cooking liquid to use in the soup.
Provided by Shazzypupp
Categories Chowders
Time 50m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Saute 3 tablespoons olive oil, onion, carrot, celery, fennel, 3 cloves minced garlic, cumin seed, thyme, red pepper, and bay leaf over medium heat for about 5 minutes until vegetables begin to soften.
- While vegetables are sauteeing, puree 5 cups garbanzos with vegetable broth (but leave a slightly coarse texture).
- To sauteed vegetables, add garbanzo stock (or water), pureed beans, whole beans, diced tomatoes, potato, coriander, and ground mustard. Bring to a simmer and cook for 20-25 minutes. STIR FREQUENTLY because the bean solids tend to settle and will stick and burn.
- Meanwhile, saute zucchini, smashed garlic clove, a pinch of salt, and mustard seeds in remaining 2 tablespoons olive oil over medium high heat, until zucchini is lightly browned but still crisp-tender.
- Before removing zucchini from heat, add lemon juice and cook until juice is evaporated.
- Add zucchini and red wine vinegar to soup. Simmer another five minutes. Season with salt and black pepper to taste.
Nutrition Facts : Calories 452.2, Fat 14.7, SaturatedFat 1.9, Sodium 744.5, Carbohydrate 68.4, Fiber 13.6, Sugar 4.6, Protein 14.4
MIDDLE EASTERN GARBANZO BEANS AND MACARONI
This is a vegetarian delight. High in protein and fiber, and low in fat and calories, this stew-like dish is very satisfying and healthy :)
Provided by Karen..
Categories Stew
Time 45m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, drain and set aside.
- Heat oil and butter over medium heat in a large pot until hot and melted.
- Add onion and cook for 20 minutes, until tender.
- Stir in garlic, salt, cumin, coriander, allspice and pepper and cook 1 more minute.
- Add tomatoes and beans and heat to boiling over medium high heat.
- Reduce heat and simmer 5 minutes, stirring occasionally.
- Add pasta and cook until heated through.
- Toss with parsley before serving, if desired.
Nutrition Facts : Calories 451.3, Fat 6.5, SaturatedFat 1.9, Cholesterol 5.1, Sodium 900.9, Carbohydrate 84.2, Fiber 7.9, Sugar 7.3, Protein 14.9
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