Pasta With Chickpea Sauce Recipes

PASTA WITH CHICKPEA SAUCE

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.

PASTA WITH CHICKPEA SAUCE

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 CHICKPEA SAUCE

Steps:

• In blender or food processor, puree one can of chickpeas with its liquid. Add second can of chickpeas, tomatoes, spinach, rosemary, parsley and pepper and set aside.
• Prepare garlic, onion and mushrooms and set aside.
• In a large saucepan (at least 3 quarts) add garlic, onion, mushrooms and cook until soft. Add small amounts of water as needed to prevent sticking.
• Start water for pasta.
• Add puree mixture, stirring it often and cook about 5 minutes.
• Begin cooking pasta according to package directions.
• While pasta is cooking, continue cooking puree mixture until it has thickened, about 10 minutes more.
• Toss sauce with cooked rotini and serve.

PASTA WITH CHICKPEA-TOMATO SAUCE

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.

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.