Ceci Chickpeas Sauce With Penne Recipes

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
• Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
• Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
• Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

Steps:

• Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
• Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. Cool and store for make-ahead meal.
• Reheat over moderate heat and stir occasionally.
• Bring water to boil for pasta, salt the water and cook to al dente. Reserve a cup of starchy pasta water just before draining. Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. Serve the pasta in shallow bowls topped with a drizzle of extra-virgin olive oil and sprinkle of Pecorino cheese and parsley.

Steps:

• Heat 2 tablespoons extra-virgin olive oil in a large skillet, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
• Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits.
• Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through.
• Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little.
• Bring water to boil for pasta, salt the water and cook to al dente.
• Reserve a cup of starchy pasta water just before draining, just in case.
• Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. When I made this, I did NOT need to add any extra pasta water to make the sauce because it was fine as is.
• Sprinkle pasta with fresh parsley, and top with some vegan parmesan (recipe #413778). ENJOY!