PASTA WITH CHICK PEAS AND TOMATOES
Categories Bean Pasta Braise Vegetarian High Fiber
Yield Makes 6 first course or 4 main course servings
Number Of Ingredients 11
Steps:
- Over meadium-low heat in a large sautee pan combine oil, onion, chick peas, cook (stir often) until onion begins to soften but now brown. Turn heat to low, add garlic, stir for 1 to 2 more minutes or until garlic softens but does not brown. Crush saffron in a small bowl or mug and add about 3 teasoons of the hot broth to extract saffron flavor. After soaking for 2 - 3 minutes, add to chickpea mixture Gently crush whole tomatoes with your hands or a fork, add tomatoes with juice to pan. Bring to a low simmer for 15 to 20 minutes, until tomatoes and chick peas begin to soften through, and sauce begins to form. Season with salt and pepper to taste. While chickpea/tomato mixture is simmering, cook pasta according to package instructions, but strain 1 to 2 minutes before desired doneness, reserving one cup of the pasta's cooking water Add 1/2 of the broth and all of the pasta to tomato/chick pea mixture, stirring constantly, on high for 2 to 3 minutes as pasta finishing cooking and some of the liquid gets absorbed/evaportes (add remaining broth and pasta water as necessary if mixture becomes too dry) Revome from heat, drizzle with a little raw olive oil (to taste)and fresh parsely, toss to combine, serve hot, with parmesan on the side or sprikled on top if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love