Wednesday, June 29, 2005
recipe: pasta with chickpeas and garlic sauce (and special friend, broccoli rabe!)
I'm pretty sure I'm on my own with this recipe, especially with the broccoli rabe, as far as ever cooking it for friends. But with regards to the main dish, if you substitute veggie broth in place in the chicken broth and nix the cheese, this would be a really good vegan dish for such people who have an affinity for chickpeas with their pasta.
This is from page 180 of the Jan/Feb 2005 issue of Cooking Light. [recipe follows]
Pasta with Chickpeas and Garlic Sauce
2t olive oil
2 garlic cloves, peeled and crushed
3/4t salt
1/4t crushed red pepper
1 15oz can of chickpeas, drained
1 14oz can fat-free, less-sodium chicken broth
6oz (1 1/2C) uncooked shell-shaped pasta
1/2C grape tomatoes, halved
2 garlic cloves, minced
1T minced fresh parsley
1T fresh lemon juice
3T shredded Parmigiano-Reggiano cheese (I accidentally grabbed asiago, no big deal.)
Heat oil in medium saucepan over medium heat. Add crushed garlic, sauté 1 minute. Add salt, pepper, chickpeas, and broth, then bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
While that's going on, cook pasta for about 9 minutes, ommitting salt and fat (if you use such things when making pasta); drain well.
Place chickpea mixture in a food processor and blend until smooth. Combine smoothed mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice, then toss well. Sprinkle with cheese and serve immediately.
NUTRITIONAL INFO per-serving (1C pasta and 2t cheese) is: calories 333 (24% from fat); fat 9g (sat 1.6g, mono 3.2g, poly 2.7g); protein 13.g; carbs 57.3g; fiber 6.6g; cholesterol 3mg; iron 3.3mg; sodium 808mg; calc 92mg
For the broccoli rabe, heat 1T olive oil in a skillet over medium heat. Add 2 smashed peeled garlic cloves and cook for 30 seconds or until garlic is fragrant. Add 1 1/2 pounds of cleaned and trimmed broccoli rabe, tossing to coat. Reduce heat to medium-low, add 1/4C water, cover and cook for 9 minutes. Toss with 2t lemon juice, dash salt and pepper.
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I'm pretty sure I'm on my own with this recipe, especially with the broccoli rabe, as far as ever cooking it for friends. But with regards to the main dish, if you substitute veggie broth in place in the chicken broth and nix the cheese, this would be a really good vegan dish for such people who have an affinity for chickpeas with their pasta.
This is from page 180 of the Jan/Feb 2005 issue of Cooking Light. [recipe follows]
Pasta with Chickpeas and Garlic Sauce
2t olive oil
2 garlic cloves, peeled and crushed
3/4t salt
1/4t crushed red pepper
1 15oz can of chickpeas, drained
1 14oz can fat-free, less-sodium chicken broth
6oz (1 1/2C) uncooked shell-shaped pasta
1/2C grape tomatoes, halved
2 garlic cloves, minced
1T minced fresh parsley
1T fresh lemon juice
3T shredded Parmigiano-Reggiano cheese (I accidentally grabbed asiago, no big deal.)
Heat oil in medium saucepan over medium heat. Add crushed garlic, sauté 1 minute. Add salt, pepper, chickpeas, and broth, then bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
While that's going on, cook pasta for about 9 minutes, ommitting salt and fat (if you use such things when making pasta); drain well.
Place chickpea mixture in a food processor and blend until smooth. Combine smoothed mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice, then toss well. Sprinkle with cheese and serve immediately.
NUTRITIONAL INFO per-serving (1C pasta and 2t cheese) is: calories 333 (24% from fat); fat 9g (sat 1.6g, mono 3.2g, poly 2.7g); protein 13.g; carbs 57.3g; fiber 6.6g; cholesterol 3mg; iron 3.3mg; sodium 808mg; calc 92mg
For the broccoli rabe, heat 1T olive oil in a skillet over medium heat. Add 2 smashed peeled garlic cloves and cook for 30 seconds or until garlic is fragrant. Add 1 1/2 pounds of cleaned and trimmed broccoli rabe, tossing to coat. Reduce heat to medium-low, add 1/4C water, cover and cook for 9 minutes. Toss with 2t lemon juice, dash salt and pepper.
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Labels: food
