Best Macaroni And Chickpeas Recipes

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LEMONY PASTA WITH CHICKPEAS AND PARSLEY



Lemony Pasta With Chickpeas and Parsley image

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

Kosher salt, as needed
8 ounces regular or whole-wheat fusilli or other short, sturdy pasta
2 cups cooked chickpeas, home-cooked or canned
1/4 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, smashed and peeled
1/2 onion, diced
1 tablespoon finely chopped fresh rosemary leaves
Pinch of red pepper flakes, plus more as needed
1 1/2 cups chickpea cooking liquid (from a homemade pot; do not use the liquid from the can), vegetable stock or water
3 cups fresh parsley leaves (from 1 large bunch)
2/3 cup grated Parmigiano-Reggiano, plus more for serving
1 tablespoon unsalted butter
Finely grated zest of 1/2 lemon
Ground black pepper to taste

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

PASTA WITH SPINACH AND CHICKPEAS



Pasta with Spinach and Chickpeas image

This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.

Provided by KIMBICA

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon sea salt, divided
1 (16 ounce) package linguine pasta
2 tablespoons extra-virgin olive oil, or more as desired
2 cloves garlic, minced
1 (10 ounce) bag baby spinach leaves, chopped
3 large tomatoes, seeded and diced
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 teaspoon chopped fresh marjoram, or more to taste
freshly ground black pepper to taste
½ teaspoon red pepper flakes, or more to taste
¼ cup freshly grated Pecorino-Romano cheese, or to taste

Steps:

  • Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
  • Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
  • Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)



Pasta e Ceci (Italian Pasta and Chickpea Stew) image

There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.

Provided by Colu Henry

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

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.

PASTA WITH CHICKPEAS AND BREADCRUMBS



Pasta with Chickpeas and Breadcrumbs image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
9 ounces medium shell pasta (about 2 3/4 cups)
1/4 cup breadcrumbs
1/4 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons chopped fresh rosemary
Freshly ground pepper
1 large red onion, diced
4 cloves garlic, sliced
2 tablespoons tomato paste
1 15-ounce can chickpeas (do not drain)
1 cup low-sodium chicken broth
1/4 cup chopped fresh parsley
1/4 cup grated pecorino cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
  • Meanwhile, mix the breadcrumbs, 2 tablespoons olive oil and 1 teaspoon rosemary in a medium saucepan until coated. Cook over medium heat until the breadcrumbs are golden, 4 to 5 minutes; season with salt and pepper. Remove to a small bowl.
  • Wipe out the saucepan, return to medium-high heat and add the remaining 2 tablespoons olive oil. Add the red onion, garlic and remaining 1 teaspoon rosemary. Cook, stirring, until beginning to brown, about 7 minutes. Add the tomato paste and cook, stirring, until deep red, about 1 minute. Stir in the chickpeas with their liquid and the chicken broth. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, 7 to 10 more minutes.
  • Stir the chickpea sauce, parsley and cheese into the pasta off the heat; season with salt and pepper. Stir in the reserved cooking water as needed to loosen (the pasta will soak up the sauce as it sits). Divide among bowls; top with the breadcrumbs, more cheese, pepper and a drizzle of olive oil.

Nutrition Facts : Calories 590, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 751 milligrams, Carbohydrate 74 grams, Fiber 7 grams, Protein 21 grams, Sugar 7 grams

MACARONI AND CHICKPEAS



Macaroni and Chickpeas image

Make and share this Macaroni and Chickpeas recipe from Food.com.

Provided by katemonster8

Categories     Beans

Time 35m

Yield 7 cups, 4-6 serving(s)

Number Of Ingredients 9

1 (15 ounce) can garbanzo beans, draines
2 teaspoons olive oil
1 tablespoon salt
1 cup broccoli floret
6 ounces macaroni noodles or 6 ounces other pastas
3 garlic cloves, minced
3/4 teaspoon red pepper flakes
1 (15 ounce) can diced tomatoes
pepper

Steps:

  • bring a large pot of water to a boil. add the salt then drop in the broccoli and cook for 4 to 5 minutes. remove with a slotted spoon.
  • drop the pasta in the water and cook.
  • while pasta cooks, heat oil in a saute pan over medium heat. add garlic, red pepper flakes, and garbanzo beans and cook for approximately 2 minutes.
  • add the tomatoes and broccoli and cook until hot. when pasta is finished cooking, drain and add to the broccoli mixture. warm through and devour.

Nutrition Facts : Calories 342.1, Fat 4.4, SaturatedFat 0.6, Sodium 2300.2, Carbohydrate 64.5, Fiber 7.7, Sugar 4.8, Protein 12.4

CHICKPEA MACARONI SALAD



Chickpea Macaroni Salad image

Snagged the base for this recipe from Allrecipes. Now one of my family's FAVORITE pasta salads. And it's healthy to boot!!

Provided by RedVinoGirl

Categories     Beans

Time 15m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

1 cup macaroni
1 (15 1/2 ounce) can chickpeas, drained and rinsed (garbanzo beans)
6 tomatoes, chopped
1/2 onion, chopped
2 garlic cloves, minced
6 ounces feta cheese, crumbled
1 cup kalamata olive, halved
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
1/4 cup fresh lemon juice

Steps:

  • Bring a medium saucepan of lightly salted water to a boil. Add macaroni, and cook 8 to 10 minutes, or until al dente. Rinse under cold water to chill, and drain.
  • Meanwhile, combine the chickpeas, tomatoes, onion, garlic, feta cheese, olives, salt, pepper, olive oil, and lemon juice in a large bowl. Set aside to marinate while the pasta is cooking.
  • Mix macaroni with chickpea mixture. Cover, and refrigerate for at least 30 minutes to blend flavors.

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