Ciao Bellos and Bellas! There is a lot of talk right now about vegan diets, plant based proteins, and the “game changers” diet. I find it interesting that Italians have eaten this way for centuries, though we also enjoy meat once awhile. Personally, I love legumes, aka beans, in my diet. A favourite on the Italian dinner table is chickpeas, or ceci, and pasta. If you want to get your plant based protein fix, then this chickpeas recipe is for you. Now go and #EatwithoseyouLove As always, if you try this recipe make sure to tag us @pastaboypeter on Facebook and Instagram. What recipe would you like to see?
Easy Pasta & Chickpeas Recipe
by Peter Ciuffa of Pasta Boy Peter Inc. As with any recipe always use safe cooking procedures, and food safe practices. Health Canada is a great site for all food safe guidelines. https://www.canada.ca/en/health-canada/topics/food-safety.html
Ingredients:
- 1 can of drained chickpeas, or 1.5 cups of boiled and drained chickpeas
- 5 TBSP of olive oil with more as needed
- Salt and Pepper to taste
- 2 cloves of finely minced garlic
- 1 fresh mild to medium chili finely minced or dried chili flakes to taste
- 1 quarter cup of rough chopped Italian parsley (curly is fine too)
- Pecorino Cheese if you wish. (I like this recipe without cheese but make it how you like it!)
- 1 lemon for zest
- 500 grams of fresh made egg pasta or Gnochetti, Cavatelli or Orechietti (which I teach in my Puglia pasta class and are vegan)
- 500 grams of bronze extruded pasta is a great alternative to the above fresh made ones, is usually vegan, and can be bought at most supermarkets. I like to use rigatoni, or the slightly smaller macaroni, but penne will work too.
- Equipment
- Large boiling pot for pasta water
- Large sauce pan to toss the pasta and sauce in
- Ladle, colander, serving spoon, spoons etc.
- Large serving bowl, preferably ceramic
- Zester
- Cheese grater
- Blender or food processor if you decide to make it creamy
Recipe Instructions
The Sauce
- Set your stove to a medium heat and let the pan heat up
- Add 3 to 4 TBSP of olive oil to the hot pan and let that heat up for a minute.
- Once the oil has heated add a pinch of salt evenly across all the the oil
- Finally add your minced garlic and chili. Cook for a couple of minutes.
- Add your chickpeas
- Cook until the garlic begins to go golden brown and the chickpeas are start to brown. Don’t let the garlic or chili burn. Remove from the heat.
- If you wish to eat the traditional dish you leave the chickpeas whole and pick at them with your fork.
- If you like a creamy North American version follow these next few steps for my spin on the original.
- Add half your chickpeas to a blender or food processor including some of the oil. If you want to make all the sauce creamy add all of them.
- Add another tablespoon of olive oil, half a lemon worth of juice and blend until it starts to become a rough mixture. Now follow the steps below.
Combining the Pasta and Chickpeas
- Boil 4 liters (minimum) of water in a large pot. Add your pasta to the water and cook until just before al dente. (as a guide use 1 to 2 minutes before the cooking time stated on the packaged pasta)
IF your pan is not big enough to combine all the ingredients follow these directions. IF your pan is big enough to combine all the ingredients scroll down.
- Once the pasta has boiled for 5 to 6 minutes take 1/2 a ladle of pasta water and add it to your mixture and blend until smooth.
- Add the smooth mixture to your pan with your other chickpeas.
- Warm a large ceramic bowl.
- When your pasta is about 1 minute away from being al dente return your sauce pan to the stove set at a medium high heat. Add a little of the rough chopped parsley.
- Now add 1.5 TBSP of pasta water to the chickpeas sauce.
- Next stir the mixture until the water has blended in.
- To illustrate, the sauce has thickened correctly when you run a wooden spoon down the center of the pan and it leaves a trail that does not close up immediately. You may need a little more pasta water to loosen up the sauce. Play it by ear.
- If it is too runny keep mixing it until it thickens to a consistency you like.
- Add one third of your chickpeas mixture to your warmed ceramic bowl. Take the rest off the heat.
- Cook the pasta to al dente, strain, add to the bowl, and then add the remaining chickpeas. Toss them all together.
- Finish it with a touch of olive oil, a zest of lemon, and seasoning to taste. Garnish the dish with Pecorino Romano cheese if you like, personally I don’t on this dish, and eat!
IF your pan is big enough for all the ingredients then follow these directions.
- Once the pasta has boiled for 5 to 6 minutes take 1/2 a ladle of pasta water and add it to your mixture and blend until smooth.
- Add the the smooth mixture to your pan with your other chickpeas.
- When your pasta is almost al dente (as a guide use 1 minute before the cooking time stated on the packaged pasta) return your chickpeas sauce to the stove at a medium high heat. Add a little of the rough chopped parsley.
- Add approximately 2 TBSP of pasta water to your chickpeas and stir the mixture to help it emulsify.
- Save ½ a cup of pasta water in case you need it to finish your pasta with. Drain your pasta immediately and add it to the pan.
- Turn your heat down to medium. Swirl the pan, and mix to combine all the flavors. Continue until the sauce emulsifies, or thickens.
- To illustrate, the sauce has thickened correctly when you run a wooden spoon down the center of the pan and it leaves a trail that does not close up immediately. You may need a little more pasta water to loosen up the sauce. Play it by ear.,
- If it is too thick add a 1 TBSP of pasta water at time until the pasta is finished cooking, and clings to the noodles almost like a light cream.
- If it is too runny keep mixing it until it thickens to a consistency you like.
- Finish it with a touch of olive oil, a zest of lemon, and seasoning to taste. Garnish the dish with Pecorino Romano cheese if you like, personally I don’t on this dish, and eat!
There you have it an easy pasta and chickpeas recipe that is tasty, healthy and really good! If you enjoyed this one please share, like and comment then join us for a cooking class in Vancouver.
Now go and always #EatwiththoseyouLove TM
Peter
Pasta Boy Peter – Cooking Classes Vancouver