Ceci Chickpea Sauce With Whole Wheat Pasta Vegan Recipes

CECI (CHICKPEAS) SAUCE WITH PENNE

Ceci (Chickpeas) Sauce with Penne image

Provided by Rachael Ray : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, finely chopped
4 cloves garlic, finely chopped
1 Fresno or Holland red chile pepper, finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
1 fresh bay leaf
Salt and freshly ground black pepper
1 (28-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 1/2 cups chicken stock
1 (28-ounce) can whole or crushed San Marzano tomatoes
1 pound whole wheat or whole grain penne
Freshly grated Pecorino cheese, for serving
Finely chopped flat-leaf parsley, for serving

Steps:

Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. Cool and store for make-ahead meal.
Reheat over moderate heat and stir occasionally.
Bring water to boil for pasta, salt the water and cook to al dente. Reserve a cup of starchy pasta water just before draining. Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. Serve the pasta in shallow bowls topped with a drizzle of extra-virgin olive oil and sprinkle of Pecorino cheese and parsley.

CHICKPEAS IN TOMATO SAUCE

Chickpeas in Tomato Sauce image

My friend Brandon gave me this recipe. It is everything I could want in a recipe: quick, easy, cheap, nutritious, and super delicious. You can add extra spices (curry powder, etc.) if you like. Serve with rice and/or naan.

Provided by Prose

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons peanut oil or 2 tablespoons safflower oil
1 tablespoon cumin seed (or 2 teaspoons of cumin powder)
1 tablespoon chopped fresh ginger
1/4 teaspoon crushed red pepper flakes
1 large onion, halved and sliced into half moons
15 -20 ounces canned crushed tomatoes (or diced tomatoes)
salt and black pepper (oops i forgot the pepper)
30 ounces canned chick-peas, drained and rinsed
chopped cilantro (optional garnish)

Steps:

Heat the oil in a large saucepan over medium heat. Add cumin seeds and cook for 1 minute, or just add powder. Stir in the ginger, crushed red pepper, and onions. Cook until onions are soft, about 5ish minutes.
Add tomatoes and cook for 5 more minutes, until nice and saucy. Season with salt and pepper.
Add chickpeas and cook for 5 minutes more. Garnish with cilantro. Yummies.

Nutrition Facts : Calories 394.1, Fat 10.1, SaturatedFat 1.5, Sodium 844.2, Carbohydrate 65.1, Fiber 13.2, Sugar 1.7, Protein 14

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