Pasta With Chickpeas And Charred Tomatoes Recipes

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ONE PAN PASTA WITH CHICKPEAS AND TOMATOES



One Pan Pasta with Chickpeas and Tomatoes image

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

1 tablespoon extra vigin olive oil
¼ large onion, chopped
1 clove garlic, minced
1 cup water
1 cup vegetable broth
1 ½ cups whole wheat rotini (uncooked)
dash salt
dash black pepper
½ cup diced tomatoes (canned, with juice)
½ teaspoon dried basil
1 teaspoon fresh rosemary (chopped)
½ cup chickpeas (canned, low sodium)
8 spears asparagus (sliced in thirds)

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



Lemony Pasta With Chickpeas and Parsley image

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

Kosher salt, as needed
8 ounces regular or whole-wheat fusilli or other short, sturdy pasta
2 cups cooked chickpeas, home-cooked or canned
1/4 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, smashed and peeled
1/2 onion, diced
1 tablespoon finely chopped fresh rosemary leaves
Pinch of red pepper flakes, plus more as needed
1 1/2 cups chickpea cooking liquid (from a homemade pot; do not use the liquid from the can), vegetable stock or water
3 cups fresh parsley leaves (from 1 large bunch)
2/3 cup grated Parmigiano-Reggiano, plus more for serving
1 tablespoon unsalted butter
Finely grated zest of 1/2 lemon
Ground black pepper to taste

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



Pasta with Chickpea-Tomato Sauce image

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

1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
3 cups cooked chickpeas
Coarse salt
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) reduced-sodium chicken broth
1 sprig fresh basil, plus torn leaves for garnish
12 ounces medium pasta shells
Grated Parmesan, for serving

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



Pasta Salad with Spring Vegetables and Tomatoes image

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

Roasted ginger tomatoes:
9 garlic cloves, crushed
3 sprigs thyme
3 (2-inch) strips orange zest
1 (3-inch) piece ginger, peeled, cut into very thin matchsticks
4 cups cherry tomatoes
6 tablespoons fresh orange juice
1/4 cup olive oil
1 tablespoon light brown sugar
1/4 teaspoon kosher salt
Freshly ground black pepper
Charred peas and onions:
3 large spring onions (about 8 ounces)
2 tablespoons olive oil, divided
8 ounces sugar snap peas, trimmed, halved on a diagonal (about 3 cups)
Kosher salt
Pasta and assembly:
12 ounces casarecce, fusilli, or penne pasta
Kosher salt
2 tablespoons (or more) fresh lemon juice
2 cups thinly sliced basil, divided
2 cups thinly sliced mint, divided
Freshly ground black pepper
Olive oil (for drizzling)

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



Chickpea Pasta Recipe image

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

4 tbsp olive oil
1 tsp paprika
1 small onion (finely diced)
2 cloves garlic (minced)
32 oz canned chickpeas ((3 1/2 cups) drained and rinsed)
2 cups tomato passata ((tomato purée))
3/4 cups water (can be replaced with vegetable or chicken stock)
1 bay leaf
250 grams pasta (about 1/2 lb, any medium length pasta such as penne, rigatoni, fusilli, cavatelli)
salt and pepper (to taste)
handful fresh chopped parsley
freshly grated Parmigiano cheese

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



Fried Tagliatelle With Chickpeas and Smoky Tomatoes image

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

8 ounces/250 grams datterini or cherry tomatoes
1/2 cup/120 milliliters olive oil
1 tablespoon tomato paste
2 1/2 teaspoons chipotle chile flakes
1 1/2 teaspoons sweet paprika
1/2 teaspoon kosher salt
2 tablespoons olive oil
8 dried tagliatelle nests
1 cup/200 grams dried chickpeas, soaked 8 to 24 hours in plenty of cold water with 1/2 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon baking soda (bicarbonate of soda)
2 garlic cloves, minced
2 lemons, 1 halved and the other cut into 4 wedges
1 tablespoon roughly chopped fresh parsley

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



Pasta with Chickpeas and Charred Tomatoes image

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

8 ounces penne pasta
1/2 cup purchased plain hummus
2 tablespoons extra-virgin olive oil
2 12-ounce bags cherry tomatoes
1 15-ounce can chickpeas (garbanzo beans), drained
3 garlic cloves, pressed
1 teaspoon smoked paprika
1/2 cup halved pitted kalamata olives
1/2 cup chopped fresh cilantro

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.

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