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
CHICKPEA PASTA RECIPE
When there's not much in the fridge and you have chickpeas and pasta handy in the pantry, you can have Pasta with Chickpeas in Tomato Sauce ready in 30 minutes. Delicious, comforting and healthy!
Provided by Nadia Fazio
Categories Main Course
Number Of Ingredients 12
Steps:
- In a large sauce pan heat olive oil, stir in paprika and cook until fragrant (about 30 seconds). Add onion and sauté until soft. Toss in minced garlic and cook a minute longer.
- Add chickpeas and stir to coat in the onion-garlic mixture. Pour in the tomato passata, water or stock and bay leaf. Bring to a boil, then lower to a simmer and cook, stirring occasionally, for 20 minutes. Add salt and pepper to taste.
- Ten minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook pasta until al dente.
- Drain and add to the chickpea tomato sauce. Stir to coat in the sauce. Add a ladle or two of pasta cooking water to thin out the sauce, as needed. Remove the bay leaf and discard.
- Drizzle lightly with olive oil, sprinkle with fresh chopped parsley (optional) and serve with plenty of grated Parmigiano cheese.
Nutrition Facts : Calories 616 kcal, Carbohydrate 91 g, Protein 22 g, Fat 20 g, SaturatedFat 3 g, Sodium 675 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving
PASTA E CECI (PASTA WITH CHICKPEAS) RECIPE
Pasta with brothy chickpeas is Italian comfort food at its best.
Provided by Katie Leaird
Categories Mains Quick and Easy Quick Dinners
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In a large Dutch oven, heat oil over medium heat until shimmering. Add garlic and rosemary, season lightly with salt, and cook, stirring frequently, until garlic softens and turns golden, about 5 minutes. Add pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook until tomato paste is fragrant and turns dark brick red, about 1 minute.
- Stir in wine, scraping up any browned bits with a wooden spoon. Bring to a simmer, and cook until wine has emulsified with olive oil and mixture is slightly reduced, about 2 minutes.
- If using cooked dry chickpeas: Stir in 1 cup (170g) chickpeas and 1 cup (240ml) chickpea cooking liquid. Using a potato masher or wooden spoon, mash chickpeas against the sides and bottom of the pot until completely broken down. Stir in the rest of the chickpeas and remaining 3 cups (710ml) cooking liquid (supplementing with stock or water as needed to reach 3 cups), and black pepper. Season with salt to taste. Proceed to Step 4. If using canned chickpeas: Remove Dutch oven from heat; remove and discard rosemary sprig. Add 1 cup (170g) chickpeas and 1 cup (240ml) stock, and using an immersion blender, blend mixture until smooth, 1 to 2 minutes. (If you do not have a handheld immersion blender, transfer mixture to blender and blend until smooth, about 1 minute. Pour mixture back into Dutch oven.) Stir in remaining 2 cups (340ml) of chickpeas, 3 cups (710ml) stock, and black pepper. Season with salt to taste.
- Bring chickpea mixture to a boil over medium-high heat. Stir in pasta and cook, stirring frequently, until pasta is just shy of al dente (1 to 2 minutes less than the package directs, as the pasta will continue to cook off-heat), and liquid is reduced to a consistency that falls between soupy and saucy. Adjust consistency as needed with additional water, stock, or chickpea cooking liquid, keeping in mind that liquid will tighten up as it cools due to starch from the chickpeas.
- Remove from heat, add cheese, and stir rapidly to incorporate. Season with salt to taste. Divide between individual serving bowls (for the dried chickpea version, look out for the garlic cloves and rosemary sprig; remove and discard them), and drizzle each serving with olive oil. Serve, passing extra grated cheese at the table.
Nutrition Facts : Calories 687 kcal, Carbohydrate 82 g, Cholesterol 18 mg, Fiber 12 g, Protein 28 g, SaturatedFat 6 g, Sodium 985 mg, Sugar 9 g, Fat 26 g, ServingSize Serves 4, UnsaturatedFat 0 g
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
- Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
- Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
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
SUMMER PASTA WITH TOMATOES AND CHICK PEAS
My penchant for summer pasta dishes with uncooked tomato sauces continues here, with this simple, high-protein combination. You can also make this with fresh tomato sauce if you want a cooked sauce.
Provided by Martha Rose Shulman
Time 25m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Stir in the chick peas. Taste and adjust seasonings.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes and chick peas, sprinkle on the cheese, and serve.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 7 grams, Carbohydrate 80 grams, Fat 11 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 752 milligrams, Sugar 9 grams
More about "pasta with chickpea tomato sauce recipes"
BROTHY PASTA WITH CHICKPEAS RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (187)Estimated Reading Time 6 minsServings 2
- 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 continue to cook, stirring occasionally, until onion and garlic are both very soft and just beginning to brown around the edges, 5–6 minutes longer. 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. 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.
- Divide brothy pasta between bowls. Drizzle with more oil and top with Parmesan and black pepper.
CHICKPEA PASTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE: ONE-POT TOMATO CHICKPEAS AND ORZO - KITCHN
From thekitchn.com
10 BEST CHICKPEA PASTA RECIPES FOR DINNER - INSANELY …
From insanelygoodrecipes.com
DOUBLE CHICKPEA AND TOMATO-SPINACH PASTA RECIPE
From cookinglight.com
25 BEST SIDE DISHES FOR PASTA (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
PASTA WITH VEGAN CHICKPEA SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
LOW CALORIE PASTA RECIPES FOR THOSE COUNTING CALORIES | GOODTO
From goodto.com
15+ 30-MINUTE CREAMY PASTA DINNER RECIPES | EATINGWELL
From eatingwell.com
CHICKPEA AND TOMATO PENNE PASTA RECIPE | RACHAEL RAY
From rachaelray.com
ONE POT PASTA WITH A CHICKPEA AND TOMATO SAUCE
From lowlyfood.com
CHICKPEA FLATBREADS WITH BURST TOMATO SAUCE RECIPE | EPICURIOUS
From aazhar.us.to
20+ HIGH-FIBER DINNER RECIPES IN 3 STEPS OR LESS | EATINGWELL
From eatingwell.com
12 DELICIOUS AND HEALTHY PASTA RECIPES - THE HEALTHY …
From thehealthymaven.com
MASHED RUTABAGA WITH ITALIAN ROASTED CAULIFLOWER AND CHICKPEAS …
From forksoverknives.com
PASTA WITH CHICKPEAS AND A NEGRONI RECIPE - NYT COOKING
From cooking.nytimes.com
CHORIZO CHICKPEA STEW (QUICK!) | RECIPETIN EATS
From recipetineats.com
15 RECIPES WITH TOMATO SOUP AND PASTA - SELECTED RECIPES
From selectedrecipe.com
PASTA WITH CHICKPEAS, TOMATO, AND SPINACH | MYPLATE
From myplate.gov
ONE POT CHICKPEA PASTA (VEGAN RECIPE) - OH MY VEGGIES
From ohmyveggies.com
CREAMY TAHINI PASTA (25-MINUTES) | WALDER WELLNESS, RD
From walderwellness.com
BEST CHICKPEA PASTA RECIPE - HOW TO MAKE CHICKPEA PASTA - DELISH
From delish.com
CHICKPEA SPAGHETTI PASTA WITH TOMATO & BASIL SAUCE - BARILLA
From barilla.com
15+ HIGH-PROTEIN, 30-MINUTE ONE POT MEALS | EATINGWELL
From eatingwell.com
TOMATO AND CHICKPEA PASTA BAKE WITH SPINACH | VEGETARIAN …
From derwenorganic.ooooby.org
EASY GUACAMOLE - MIA KOUPPA, GREEK RECIPES AND MORE
From miakouppa.com
CHICKPEA BOLOGNESE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love