Farfalle With Roasted Chickpeas Recipes

FARFALLE WITH ROASTED CHICKPEAS

Steps:

• Preheat gas grill to a medium heat.
• Trim peppers to remove stems and seeds. Quarter and set aside.
• Half the plum tomatoes longwise and set aside.
• Rub 1 Tbsp olive oil onto the bottom of an 11 x 14 inch baking pan and stir in all the chickpeas to lightly coat with the oil. Set aside.
• On the stove, heat 2 Tbsp olive oil to a large frying pan or Dutch Oven and slowly saute onion and garlic.
• Place peppers and tomatoes skin side down onto grill. Place the pan of chick peas onto grill. Adjust the heat to low or leave grill lid open while grilling. Stir chickpeas occasionally to prevent burning. Remove when chickpeas have shrunken somewhat and have some darkened areas, after about 10-15 minutes.
• Turn peppers to prevent charring and remove after about 10-15 minutes when tender.
• Do not turn tomatoes and remove when tomatoes appear to have darkened inside and no longer appear "juicy," about 10-15 minutes. Set aside and allow to cool enough to handle.
• Coarsely chop grilled tomatoes and peppers and add to onion and garlic--I use a kitchen shears and cut right into the cooking pan because it is much easier and it preserves the juice in the tomatoes. Stir in chick peas, lemon juice, basil, oregano. Add salt and pepper to taste. Cover and keep warm.
• Cook farfalle according to package directions and drain. Top with the chickpea sauce. Sprinkle with parsley and shredded Parmasean cheese to taste. Serve with a green salad and enjoy!

FALAFEL-Y FARFALLE

Steps:

• Heat a large saucepan over medium-high heat and add 1 tablespoon of the olive oil. Add the chickpeas and cook, tossing occasionally, until browned, 10 to 15 minutes. Add the coriander, cumin and cinnamon and cook for another minute so the spices can toast. Season with salt and pepper, remove from the heat and let cool slightly.
• In a large bowl, combine the remaining 4 tablespoons olive oil, lemon zest and juice, garlic, a good pinch of salt and a few turns of pepper and whisk vigorously until emulsified. Add the cooked pasta, cucumbers, tomatoes, onion, most of the cilantro, mint and parsley and most of the feta and fold together. Taste and adjust the seasoning, as desired. Transfer to a serving bowl and top with the chickpeas, remaining feta and remaining herbs and enjoy!
• This can be made a day in advance. It's great at room temperature, too.

FARFALLE WITH SPINACH AND GARBANZO BEANS

Steps:

• Heat 1 teaspoon oil in heavy large nonstick skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Pour in chicken broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute. Transfer spinach mixture to large bowl. Add pasta. Drizzle pasta with remaining 2 teaspoons olive oil and toss. Season pasta generously with pepper; sprinkle with grated Parmesan and toss well. Serve.

FARFALLE WITH ROASTED GARLIC AND PEA PURéE

Steps:

• Preheat oven to 425° F.
• Cut 1/2 inch off top of garlic head, discarding it, and wrap garlic tightly in foil. Roast garlic in middle of oven 30 minutes, or until very soft, and cool. Squeeze roasted garlic from head into a blender.
• In a saucepan boil thawed peas in 2 cups salted water until just tender, about 5 minutes, and in blender purée garlic, peas and cooking liquid, butter, lemon juice, tarragon, and salt and pepper to taste. In a saucepan keep purée warm, covered.
• In a 6-quart kettle bring 5 quarts salted water to a boil and cook farfalle, stirring occasionally, until al dente. Drain pasta in a colander and in a bowl toss with sauce, snow-pea or pea shoots, and salt and pepper to taste.