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Old 01-04-2010, 12:42 PM
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Sass Muffin Sass Muffin is offline
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Default Chickpea Pasta

1 medium onion-chopped
1/4 c vegetable broth or white wine
1 t crushed garlic
1 15 oz can of crushed tomatoes-do not drain
2 c chickpeas (canned or cooked)
3 c cooked macaroni
2 T chopped parsley
1 t cumin
salt and pepper

---

Saute garlic and onion in the wine or broth til tender.
Add tomatoes and chickpeas.
Simmer for 10 minutes, uncovered.
Add pasta, and mix well.
Add the seasonings and simmer a few more minutes.
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Old 02-03-2010, 10:51 AM
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Default Re: Chickpea Pasta

If canned chickpease maybe better to add at the end not with tomatoes.
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Old 02-03-2010, 11:00 AM
BreezyCooking BreezyCooking is offline
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Default Re: Chickpea Pasta

Quote:
Originally Posted by Tuscan Chef View Post
If canned chickpease maybe better to add at the end not with tomatoes.
Not true. A 10 minute simmer is hardly any time at all & justs heat the chickpeas through without overcooking them. Adding them in with the tomatoes works perfectly. I use canned chickpeas all the time in many different preparations, so I know of what I speak.
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Old 02-03-2010, 11:29 AM
Tuscan Chef Tuscan Chef is offline
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Default Re: Chickpea Pasta

I didn't want to contradict, just suggestion. However you are right 10 minutes would not make the chickpea mushy.
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Old 11-19-2015, 09:27 PM
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Default Re: Chickpea Pasta

I made a version of this, but used bacon instead of pancetta (which I almost always do, since I like it better).

Excellent! Reminded me of an Italian friend's Pasta Fazul, which she makes with country style ribs, baked beans and pasta.

This was almost as hearty.

Lee

Pasta E Ceci (pasta with chickpeas) - Adapted from Cook's Illustrated

2 ounces bacon, cut into 1/2 inch pieces
1 small carrot, peeled and cut into 1 inch pieces
1 small celery rib, cut into 1 inch pieces
4 garlic cloves
1/2 onion, cut into 1 inch pieces
1 (14 oz) can tomatoes, whole undrained
1/4 cup olive oil
2 anchovy filets
1/4 teas red pepper flakes
2 teas fresh rosemary, chopped
2 (15 oz) cans chickpeas, undrained (Goya brand, if possible)
2 cups water
8 oz. (half a box) of ditalini
squeeze of lemon juice
minced fresh parsley
grated parm cheese

Whiz bacon in mini food processor until it's paste. Transfer to small bowl. Whiz carrot, celery, onion and garlic, separately if necessary, to mince. Mix with bacon.

Transfer bacon to large stock pot and cook until fond develops, about 5 minutes. Meanwhile, whiz up tomatoes.

To the stockpot, add anchovies, pepper flakes and rosemary and cook till fragrant, about 1 minute. Add tomatoes, chickpeas with their liquid, water and a teas. of salt and bring to boil, scraping up any browned bits. Reduce heat to medium-low and simmer for 10 - 12 minutes. Stir in lemon juice and parsley , season with salt and pepper. Serve with grated parm cheese and extra olive oil.
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Old 02-27-2018, 08:22 PM
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Default Re: Chickpea Pasta

Leave out the bacon and this would be a terrific meal for a Friday night during Lent.

Lee
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