So after posting the humus recipes to he'p you with your chickpea surplus
this fell into my inbox from the New York Times feed.
I might give this a flyer at some point down the road .......
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Chickpea Pasta w/Spinach & Rosemary
Categories: Greens, Beans, Dairy, Pasta, Herbs
Yield: 4
Salt
1/4 c Olive oil
14 oz Can chickpeas; rinsed,
- drained
2 ts Fine chopped fresh rosemary;
- more for garnish
1/2 ts Aleppo pepper
+=OR=+
1/2 ts Red-pepper flakes; (opt)
Black pepper
1 lg Shallot; fine chopped
2 cl Garlic; fine chopped
1 c Heavy cream
6 oz Bag baby spinach (abt 6
- packed cups)
12 oz Spaghetti or bucatini
1/2 c Fine grated Parmesan
Lemon wedges; for serving
Bring a large pot of salted water to a boil.
In a wide, deep skillet, heat the oil over medium-high.
Add the chickpeas, rosemary and chile pepper. 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.
By Alexa Weibel
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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