CHICKPEA PASTA WITH ALMONDS AND PARMESAN
I got this yummy and unique vegetarian pasta recipe from Real Simple, and that's just what it is! Crushed red pepper flakes give it a great kick, but if you're not into heat leave them out. The best part of this dish, it's all made in one pot, so cleanup is a breeze!
Provided by Goodlookin Cookin
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan over medium-high heat.
- Stir in the garlic and cook for one minute.
- Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
- Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about six minutes.
- Stir in the chickpeas and parsley.
- Divide among individual bowls and top with the almonds and cheese.
FRIED CHICKPEAS WITH PARMESAN, LEMON AND ALMONDS
Provided by Kelsey Nixon
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F.
- Spread the chickpeas out on a baking sheet and transfer them to the oven to dry out. After 45 minutes, pull the chickpeas from the oven and set aside.
- Fill a Dutch oven with 3 inches of vegetable oil and heat to 375 degrees F.
- Combine the Parmesan, smoked paprika and lemon zest in a large bowl.
- Using a spider, lower the chickpeas into the oil and fry until golden brown, about 3 minutes. Then add the almonds, parsley and garlic to the fryer. Fry it all for 30 seconds to 1 minute. Be careful, the parsley will spatter a bit when it hits the oil.
- With your spider, pull everything out of the oil and immediately toss in the bowl with the Parmesan mixture. Season with salt and serve.
SPAGHETTI WITH CAULIFLOWER, ALMONDS, TOMATOES AND CHICKPEAS
Pasta with cauliflower comes in many variations throughout Italy. This one is all about texture -- crunchy almonds, tender (but not mushy) cauliflower and plush chickpeas. The original version of this recipe called for quinoa spaghetti (and if you're into that, go for it!), but we've found it's just as tasty with the traditional sort as well.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Fill a large pasta pot with water and bring to a boil. Add salt to taste and cauliflower. Boil 5 minutes, then using a Chinese skimmer, a strainer or a slotted spoon, transfer cauliflower to a bowl of cold water (do not drain the pot; you'll use the water for the pasta). Drain the cauliflower and chop medium-fine. Set aside.
- (You can do this step while you are waiting for the water to come to a boil for the cauliflower). Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in tomatoes with liquid, sugar, cinnamon, salt and oregano. Turn up heat to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. Add pepper to taste.
- Add cauliflower and almonds to the tomato sauce, along with 1/4 cup cooking water from the cauliflower, and stir together. Stir in chickpeas.
- Bring water in the pot back to a boil and add spaghetti. Cook al dente, following timing instructions on the package but checking for doneness a minute before indicated time on the package. Set aside 1/2 cup of the cooking water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with the tomato and cauliflower sauce and the remaining tablespoon of olive oil. Add water from pasta only if you think the mixture seems dry. Serve, passing crumbled feta or grated Parmesan at the table for sprinkling.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 8 grams, Carbohydrate 84 grams, Fat 10 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 896 milligrams, Sugar 9 grams, TransFat 0 grams
LEMONY PASTA WITH CHICKPEAS AND PARSLEY
You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.
Provided by Melissa Clark
Categories dinner, easy, for two, quick, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you'll finish cooking it in the sauce.) Drain well.
- While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
- Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
- Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.
Nutrition Facts : @context http, Calories 1235, UnsaturatedFat 32 grams, Carbohydrate 152 grams, Fat 50 grams, Fiber 23 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1299 milligrams, Sugar 14 grams, TransFat 0 grams
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
- Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
- Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
CHICKPEA PASTA WITH LEMON
Modified from a recipe originally found at Real Simple; original recipe called for almonds and Parmesan cheese
Provided by Rainya Mosher
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium-high heat.
- Stir in the garlic and cook for 1 minute. Add the stock, Italian seasoning, and 3/4 teaspoon salt and bring to a boil.
- Add the pasta and cook, stirring, until the stock is nearly absorbed and the pasta is al dente (check package directions for cook time). Stir in the chickpeas, parsley, lemon juice and lemon zest and let cook additional 1 - 2 minutes.
- Divide among individual bowls and top with Parmesan or dairy free cheese (if using).
More about "chickpea pasta with almonds and parmesan recipes"
10 BEST CHICKPEA PASTA RECIPES FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
4.5/5 (2)Published Aug 9, 2022Category Dinner, Recipe Roundup
- Chickpea Pasta With Spinach. Chickpea pasta with spinach is a great way to sneak in extra protein and greens while indulging in carb-heavy pasta. Sautéed chickpeas earn a slightly spicy kick from red pepper flakes and plenty of yummy garlic.
- Chickpea Pasta With Lemon Parsley Pesto. This pasta dish is hearty and bright with lemon, pesto, chickpeas, and hearty root vegetables. Chickpeas add nutty and buttery savory flavors that perfectly match the bright acidity of the lemon and robust pesto sauce.
- Chickpea Pasta With Garlic and Herbs. Garlic pasta is the perfect dinner dish if you’re on a budget. It’s so simple to throw together on a busy weeknight and only costs a few bucks.
- Chickpea Pasta Primavera. I love that the noodles play second fiddle to hearty vegetables and chickpeas in this dish. It’s just what you need if you’re looking to indulge while keeping calories low!
- Roasted Red Pepper Chickpea Pasta. Creamy, smoky, 100% vegan, and low on carbs? Sign me up! Swapping out traditional pasta for chickpea pasta helps to keep the flavors high and calories low.
- One-Pot Vegan Chickpea Pasta. It’s hard to capture meaty flavors in vegetarian meals. But this recipe pulls it off, thanks to the chickpeas and decedent oyster mushrooms.
- Spicy Tomato Chickpea Pasta. Do you need extra spice in your life? Then give this chickpea pasta dish a try! You’ll use smoked paprika and red pepper flakes for heat.
- Mediterranean Chickpea Pasta Bake. Cheesy casseroles get a heavenly Mediterranean makeover with this chickpea pasta bake. It’s so simple to throw together on a busy weeknight, and the amount of cheese makes it pretty hard to resist.
- Chickpea Pasta With Almonds and Parmesan. While this pasta dish is impossibly light and perfect for summer, it’s deceptively filling. Unsalted almonds provide this simple dish with extra crunch, goodness, and protein.
- Mediterranean Chickpea Pasta Salad. Cold pasta salads are always welcome at a BBQ or potluck. They pair well with pretty much everything, and they travel well to boot.
CHICKPEA PASTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
30-MINUTE SPICY TOMATO CHICKPEA PASTA • THE BOJON …
From bojongourmet.com
CHICKPEA AND PARMESAN PASTA | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
VEGAN ALMOND PARMESAN (QUICK + EASY RECIPE) - THE …
From simple-veganista.com
BEST CHICKPEA PASTA RECIPE - HOW TO MAKE CHICKPEA …
From delish.com
Category Dairy-Free, Nut-Free, Weeknight Meals, DinnerTotal Time 15 mins
CHICKPEA PASTA WITH ALMONDS AND PARMESAN - PINTEREST
From pinterest.com
CHICKPEA PASTA: NUTRIENTS, BENEFITS, AND RECIPES - HEALTHLINE
From healthline.com
HOW TO MAKE CHICKPEA FLOUR PASTA - ALPHAFOODIE
From alphafoodie.com
CHICKPEA PASTA WITH ALMONDS AND PARMESAN RECIPE
From pinterest.com
10 PASTA RECIPES TO MAKE WITH CHICKPEA PASTA | EPICURIOUS
From epicurious.com
25+ BEST CHICKPEA RECIPES: NUTRITIOUS, FLAVORFUL & VERSATILE
From simple-veganista.com
20+ VEGAN PASTA RECIPES (IRRESISTIBLE + FLAVOR PACKED)
From simple-veganista.com
BEST CHICKPEA PASTA WITH ALMONDS AND PARMESAN RECIPES
From alicerecipes.com
30 BEST SPRING VEGETABLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHICKPEA PASTA WITH ALMONDS AND PARMESAN - BIGOVEN.COM
From bigoven.com
CHICKPEA PASTA WITH ALMONDS AND PARMESAN RECIPE - THE …
From recipes.timesofindia.com
VEGAN PASTA RECIPES {6 DIFFERENT WAYS!} - SIMPLY QUINOA
From simplyquinoa.com
VEGAN EGGPLANT PARMESAN PASTA (WITH CHICKPEA FLOUR)
From upbeetkitchen.com
CHICKPEA ORZO PESTO PASTA SALAD RECIPE | BARILLA
From barilla.com
EASY CHICKPEA PASTA WITH SPINACH - LAST INGREDIENT
From lastingredient.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beans #pasta #easy #vegetarian #dietary #one-dish-meal #chick-peas-garbanzos #pasta-rice-and-grains #spaghetti
You'll also love