Best Pasta With Chickpeas And Garlic Sauce Recipes

PASTA WITH CHICKPEA SAUCE

Steps:

• Heat olive oil in a skillet over medium.
• Add onion, carrot, and minced garlic; cook 8 minutes.
• Place onion mixture, chickpeas, water, salt, and pepper in a blender; process until smooth.
• Toss with hot cooked penne; sprinkle with parsley and basil.

GARLIC BUTTER PASTA WITH FRESH HERBS & CHICKPEAS

Steps:

• Bring a large pot of salted water to a boil.
• Add the pasta and cook it according to the package directions.
• Drain the pasta into a colander and return it to the pot. Toss it with a dash of olive oil. Set it aside.
• Place a large skillet over medium low heat and add the butter. Let the butter melt.
• Once the butter has melted, give it a few seconds to heat up and add the garlic.
• Cook the garlic, stirring frequently, for about 1 minute, until very fragrant,
• Add the salt, parsley, chives, thyme and red pepper flakes. Stir everything and cook it for about 30 seconds, until the herbs just start to wilt.
• Raise the heat to medium and add the pasta, chickpeas, lemon juice and zest.
• Toss everything to coat the pasta with the herbs and butter, and cook it for about 1 minute, just until heated throughout.
• Remove the skillet from the burner and season the pasta with additional salt, if desired, and black pepper to taste.
• Divide onto plates and serve with vegan Parmesan cheese, if desired.

PASTA WITH CHICKPEAS AND GARLIC SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Add crushed garlic, saute 1 minute. Add salt, pepper, chickpeas and broth, bring to a boil. Cover, reduce heat and simmer 15 minutes.
• While garlic mixture simmers, cook pasta in boiling water 9 minutes, drain well.
• Place chickpea mixture in a food processor and process until smooth.
• Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley and lemon juice, toss well.
• Sprinkle with cheese. Serve immediately.

PASTA WITH CHICKPEA-TOMATO SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
• While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
• Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

PASTA WITH CHICKPEA SAUCE

Steps:

• Place all but 1/4 cup of the chickpeas in a food processor or blender, add one cup of water and process until smooth.
• Heat the olive oil with the chili pepper and the garlic in a one quart saucepan.
• Add the onion, parsley, basil and bay leaf; cook, stirring, about five minutes over medium heat.
• Add the whole chickpeas, tomatoes, salt and pepper; bring to a boil and simmer over low heat, covered, for thirty minutes, stirring at least every ten minutes.
• Add water if liquid reduces too much.
• Discard the bay leaf.
• When ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to comfortably hold all the pasta.
• Dilute the sauce with 1/4 cup of pasta cooking water and fold in pasta.
• Serve and pass parmigiana and the grater.

LEMONY PASTA WITH CHICKPEAS AND PARSLEY

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.

PASTA WITH CHICKPEAS AND GARLIC SAUCE RECIPE - (4/5)

Steps:

• Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well. Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

GREEK PASTA WITH CHICKPEAS AND GARLIC LEMON SAUCE (MAKARONIA ME

Steps:

• Cook garlic in olive oil and butter over medium heat until garlic is golden.
• Add rosemary, stir through, then add broth and cook until liquid is reduced by half.
• Add spinach, and lemon juice.
• Cook over medium heat until the sauce is almost syrupy.
• Add chickpeas and set aside.
• Cook pasta as directed.
• Toss pasta with sauce.
• Season with cayenne, salt and pepper and serve.