BEST CHICKPEA SPAGHETTI
This protein-packed Chickpea Spaghetti is an easy delicious meal that comes together in about ten minutes from ingredients you probably already have in the pantry.
Provided by Marc Matsumoto
Categories Entree
Number Of Ingredients 10
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.
Nutrition Facts : Calories 554 kcal, Carbohydrate 90 g, Protein 20 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 1200 mg, Fiber 12 g, Sugar 11 g, ServingSize 1 serving
PASTA WITH SPINACH AND CHICKPEAS
This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.
Provided by KIMBICA
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
- Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
- Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g
PASTA WITH GARBANZO BEANS
Categories Bean Onion Pasta Sauté High Fiber Parmesan Celery Spring Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; sauté until onion is golden and tender, about 7 minutes. Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper. Bring to boil. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain). Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil.
- Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated Parmesan cheese.
SPAGHETTI WITH GARBANZO BEANS
Quick, tasty and healthy. Substitute 1 Tbsp. white wine vinegar for the lemon juice if you're out. Recipe from "Student's Vegetarian Cookbook" by Carole Raymond, with a few modifications.
Provided by aymeahrens
Categories Spaghetti
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain and set aside.
- While pasta cooks, heat oil in a medium skillet. Saute garlic, onion (if using) and dill for 3 minutes or until onion is soft.
- Add spinach and garbanzo beans to garlic mixture. Stir until spinach wilts.
- Serve pasta topped with spinach mixture. Sprinkle with lemon juice and grated cheese. Salt and pepper to taste.
Nutrition Facts : Calories 622.6, Fat 13.1, SaturatedFat 2.5, Cholesterol 4.4, Sodium 311, Carbohydrate 105, Fiber 7.9, Sugar 3.1, Protein 21.9
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- Chickpea Pasta With Lemon Parsley Pesto. This pasta dish is hearty and bright with lemon, pesto, chickpeas, and hearty root vegetables. Chickpeas add nutty and buttery savory flavors that perfectly match the bright acidity of the lemon and robust pesto sauce.
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