Chickpea Sauce And Spaghetti 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-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.

BEST CHICKPEA SPAGHETTI

Steps:

• Drain the chickpeas, reserving the liquid it came in separately.
• Bring a large pot of salted water to a boil and boil the spaghetti for 2-3 minutes less than what the package directions say.
• Heat a large frying pan over medium-high heat and add the olive oil and garlic. Saute until the garlic is fragrant and cooked through.
• Add the chili flakes and swirl it around with the garlic and olive oil for a few seconds.
• Add the tomatoes and saute until they start losing their shape, and they are no longer watery.
• Add the chickpeas, tomato puree, and salt.
• When the pasta is 2-3 minutes shy of being done, drain it and add it to the chickpea sauce. Finish cooking the pasta in the sauce until it is done to your liking. If the sauce starts gets too thick, add some of the chickpea liquid in to thin it out.
• Finish the pasta by tossing in the plant-based parmesan cheese.

CHICKPEA SAUCE AND SPAGHETTI

Steps:

• 1. In a blender or food processor, puree 1 can of chickpeas with its liquid.
• 2. In a large saucepan, heat the oil and sauté the garlic and onions until the garlic begins to brown.
• 3. Add the tomatoes and their liquid, rosemary, chickpea puree, and the remaining can of chickpeas with its liquid to the saucepan. Stirring it often, heat the mixture for about 15 minutes or until it has thickened. Add the parsley and pepper.
• 4. Toss the hot cooked spaghetti with the sauce, and sprinkle with Parmesan before serving.

SPAGHETTI WITH CHICKPEA RED SAUCE

Steps:

• Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat. Add the rosemary, garlic, chiles, onions and some salt and pepper. Stir and cook for 5 to 7 minutes. Add the tomato paste, stir 1 minute, and then add the wine. To a food processor, add half of the chickpeas and the stock, and pulse into a fine chop but not a puree. Add the chickpea mixture to the sauce. Add in the tomatoes, breaking them up a little and add the remaining whole chickpeas. Reduce the heat to a simmer, and cook to thicken the sauce, about 20 minutes. Turn off and cool, then store for a make-ahead meal.
• Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary.
• To serve, bring a pot of water to a boil for the pasta. Salt the water, and cook the pasta to al dente. Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary. Strain the pasta and add to the sauce. Toss to combine for 1 full minute. Serve the pasta in shallow bowls topped with cheese and parsley.

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 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.