ONE PAN PASTA WITH CHICKPEAS AND TOMATOES
This easy vegan main dish is a great option for a busy weeknight. Enjoy the Mediterranean flavors and protein from chickpeas.
Provided by Melissa Altman-Traub
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil over medium heat for 30 seconds. Add the onions and garlic and saute. stirring a few times, for about 2 minutes.
- Next, add the water, vegetable broth, rotini, tomatoes, salt, pepper, rosemary, and basil. Cover pan with lid and reduce the heat to a simmer. Cook for 15 minutes.
- Stir the mixture. Add the chickpeas and the asparagus. Cover and cook for another 5 minutes.
Nutrition Facts : Calories 182 kcal, ServingSize 1 serving
LEMONY PASTA WITH CHICKPEAS AND PARSLEY
You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.
Provided by Melissa Clark
Categories dinner, easy, for two, quick, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you'll finish cooking it in the sauce.) Drain well.
- While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
- Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
- Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.
Nutrition Facts : @context http, Calories 1235, UnsaturatedFat 32 grams, Carbohydrate 152 grams, Fat 50 grams, Fiber 23 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1299 milligrams, Sugar 14 grams, TransFat 0 grams
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
PASTA SALAD WITH SPRING VEGETABLES AND TOMATOES
This light pasta salad is tossed with ginger-scented roasted tomatoes, charred snap peas and scallions, and plenty of fresh spring and summer herbs.
Provided by Yotam Ottolenghi
Categories Bon Appétit Dinner Side Pasta Salad Tomato Green Onion/Scallion Sugar Snap Pea Mint Basil Vegetarian Vegan Summer Spring
Yield 6 servings
Number Of Ingredients 24
Steps:
- Roasted ginger tomatoes:
- Preheat oven to 325°. Toss garlic, thyme, orange zest, ginger, tomatoes, orange juice, oil, brown sugar, salt, and a pinch of pepper in a 13x9" baking dish. Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, 50-60 minutes. Pluck out and discard thyme and orange zest.
- Charred peas and onions:
- Separate spring onion stems from bulbs. Cut stems in half lengthwise, then cut crosswise into 2" pieces. Slice bulbs through root end into quarters. Heat a dry medium skillet, preferably cast iron, over high. Add 1 Tbsp. oil, then sugar snap peas, and shake pan so sugar snaps spread out in a single layer. Cook, tossing once, until charred on both sides, about 4 minutes. Transfer to a large bowl.
- Heat remaining 1 Tbsp. oil in same skillet. Add spring onion stems and bulbs, arranging in a single layer. Cook, tossing once, until charred, about 4 minutes. Transfer to bowl with sugar snap peas; season with salt.
- Pasta and assembly:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, transfer to a large bowl, and let cool, tossing around now and again to make sure it's not sticking.
- Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.
- Serve pasta salad topped with remaining 1/2 cup basil and 1/2 cup mint and a drizzle of oil.
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
FRIED TAGLIATELLE WITH CHICKPEAS AND SMOKY TOMATOES
Two pantry staples, chickpeas and pasta, come together to give you this hearty vegan main. (Do check the ingredient list on the packaging for your tagliatelle, as some may contain egg.) Frying the pasta nests before cooking them provides plenty of texture, even as the pasta softens and releases its starches into the chickpeas and their cooking water. Feel free to play around with the smoky tomato oil, adding different chiles or spices, such as cumin or coriander seeds. And be sure to start the night before by soaking your chickpeas. However, if you're running low on time, you can also use two drained 14-ounce cans of chickpeas, adjusting liquid levels as necessary.
Provided by Yotam Ottolenghi
Categories dinner, beans, pastas, main course
Time 9h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the smoky tomato oil: Place a medium sauté pan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking the pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove the pan from the heat and set aside to cool for 5 minutes. Stir in everything else and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove from the heat and set aside to infuse.
- Prepare the pasta: While the tomato oil infuses, add the 2 tablespoons olive oil to a large, high-sided sauté pan and heat over medium-high. Once hot, add the tagliatelle nests and cook for 1 1/2 to 2 minutes on each side, or until nicely golden. (Don't worry if you don't get color on the sides.) Set the toasted tagliatelle nests aside and rinse out the pan.
- Drain the soaked chickpeas and add them to the same pan along with 4 1/4 cups/1 liter water and 1/2 teaspoon baking soda (bicarbonate of soda). Return the pan to medium-high heat and bring to the boil, skimming the scum as needed. Turn the heat to medium-low, cover with a lid and cook for 10 to 15 minutes. Add 1 1/2 teaspoons salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn the heat to medium-high and bring to a simmer.
- Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed, about 5 to 10 minutes, or according to package directions. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.
- Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top to taste.
PASTA WITH CHICKPEAS AND CHARRED TOMATOES
Provided by Bon Appétit Test Kitchen
Categories Pasta Tomato Low Fat Vegetarian Quick & Easy Low Cal High Fiber Dinner Chickpea Healthy Low Cholesterol Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.
- Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.
More about "pasta with chickpeas and charred tomatoes recipes"
QUICK PASTA AND CHICKPEAS – SMITTEN KITCHEN
From smittenkitchen.com
Servings 2Total Time 20 minsEstimated Reading Time 6 mins
PASTA AND CHICKPEAS - PASTA E CECI - COOKING WITH NONNA
From cookingwithnonna.com
3.8/5 (5)Servings 4
WATCH ANDY MAKES PASTA WITH TOMATOES AND CHICKPEAS | …
From bonappetit.com
PASTA WITH CHICKPEAS AND CHARRED TOMATOES RECIPE | BON …
From bonappetit.com
4/5 (1)Total Time 30 minsServings 4
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.
- Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.
SPAGHETTI WITH CHARRED TOMATOES- VEGGIES DON'T BITE
From veggiesdontbite.com
- Place on a parchment lined cookie sheet and bake for about 45 minutes or until they begin to char. Start checking at 35 minutes as oven temps can vary.
- While the veggies are roasting, cook spaghetti according to package directions. Make Hemp Almond Parmesan if using.
GARLIC ROASTED TOMATO CHICKPEA PASTA - FUELED NATURALLY
From fuelednaturally.net
Estimated Reading Time 1 min
ROASTED TOMATOES PASTA RECIPE WITH CHICKPEAS AND BAIL
From forksoverknives.com
5/5 (1)Total Time 55 minsEstimated Reading Time 1 min
PASTA SKILLET WITH TOMATOES AND BEANS RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (27)Calories 376 per serving
PASTA WITH CHICKPEAS AND CHARRED TOMATOES | RECIPE ...
CHICKPEA PASTA RECIPES
From tfrecipes.com
PASTA WITH CHICKPEAS AND CHARRED TOMATOES RECIPES
From tfrecipes.com
MEDITERRANEAN PASTA WITH HUMMUS AND CHARRED TOMATOES
From cilantropist.blogspot.com
PASTA WITH CHICKPEAS AND CHARRED TOMATOES RECIPE - BON ...
From pinterest.co.uk
WHAT'S COOKING? PASTA WITH CHICKPEAS AND CHARRED TOMATOES
From ourlunareclipse.blogspot.com
HERBED SPAGHETTI WITH TOMATOES AND WHITE BEANS
From martha.com
PASTA WITH CHICKPEAS AND CHARRED TOMATOES RECIPE | EAT ...
From eatyourbooks.com
PASTA WITH CHICKPEAS AND TOMATOES ARCHIVES - VIVA RECIPES
From vivarecipes.com
RECIPES/PASTA-WITH-CHICKPEAS-AND-CHARRED-TOMATOES …
From github.com
PASTA WITH CHICKPEAS AND CHARRED TOMATOES | RECIPE IN 2021 ...
YUMCOAST: PASTA WITH CHICKPEAS AND CHARRED TOMATOES
From yumcoast.blogspot.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