Spicy Chickpea Broth for Pasta

27 Jan

When I saw this recipe in the magazine La Cucina Italiana, I wasn’t sure about the idea of a bean sauce. But it was interesting and healthy-looking so I gave it a shot, and as it turns out, it’s yummy! I modified it slightly from the magazine so it is the kind of dinner I can make without shopping- and it’s vegetarian with the cheese and vegan without.

1 10 1/2 oz can chickpeas, drained and rinsed

2 TB olive oil

1/2 tsp crushed red chili pepper, or to taste

2 garlic cloves, minced

1 onion, minced

1/2 TB dried parsley

1 TB dried basil

1 bay leaf

1 can diced tomatoes

salt and pepper

enough dried pasta for 4 servings, ideally something that will hold the broth well, like lasagna noodles broken in half or penne

1 c. grated parmesan or romano cheese

-process or blend all but 1/2 c. of the chickpeas with 1 c. of water until smooth

-heat the olive oil with the chili and garlic in a 1-quart saucepan

-add the onion, parsley, basil and bay leaf. cook, stirring, for 5 min

-add the chickpea and water mix, the whole chickpeas, tomatoes, salt and pepper. simmer, covered, for 30 minutes, stirring every 10 minutes.

-meanwhile, bring 3 quarts of water to a boil. add the pasta and cook until al dente.

-fold the pasta into the broth, remove the bay leaf and serve hot. drizzle with additional olive oil and top with grated cheese if desired. Sometimes I cook off more of the liquid so it’s more of a thick sauce than a broth.

I was so hungry tonight, I forgot to take a picture before I ate!


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