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Chickpea and Pasta

You can’t get any cheaper and more delicious than Chickpeas and pasta. 

So simple, so easy, so good. 

Chickpea and Pasta
Serves 4
tasty, spicy, and healthy!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1/4 cup thinly sliced white onion
  2. 1/2 tbs finely minced garlic
  3. 1 tsp chili flakes or more if you
  4. 1/3 cup olive oil
  5. 2 Cup and 1/4 Cup Cooked Chickpeas
  6. 1 cup loosely packed chopped kale
  7. Rosemary infused Olive Oil
  8. 320 gr 'Reginette'
Instructions
  1. Puree 2 Cups of chickpeas adding a little of its water if needed. Preserve the rest to make an aquafaba recipe.
  2. Bring a pot of salted water to a boil.
  3. Place onions, garlic, chili flakes, and olive oil in a pan. Heat, and cook on low heat until the onions are translucent. Add the kale to the pan and cook while stirring for one minute. Add the pureed chickpeas. and cook for another minute. Set aside.
  4. Cook your pasta in boiling water. Strain your pasta and sautee with your chickpea sauce. Add two tablespoons of Rosemary infused olive oil on each plate.
Notes
  1. You can cook your pasta (10 minutes) while you are making your sauce to save time.
A Vegan Chef in San Gimignano http://tuscanvegan.com/

 

 

Rosemary Infused Olive oil
Add flavor to any dish
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 cups olive oil
  2. 5 sprigs of rosemary
  3. 1 head of garlic with skin
Instructions
  1. add all ingredients to a pot.
  2. bring to a gentle simmer for 10 minutes.
  3. let cool and strain into an airtight jar. I keep it refrigerated
Notes
  1. I like to add this olive oil to beans, on bread, on grilled vegetables.
A Vegan Chef in San Gimignano http://tuscanvegan.com/

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