Pasta With Chickpeas
Source of Recipe
Moosewood Restaurant
* Exported from MasterCook *
Pasta With Chickpeas
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta, Restaurant
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups onions -- finely chopped
2 large garlic cloves -- minced or pressed
3 fresh rosemary sprigs -- 2 inches each
2 teaspoons olive oil
4 cups fresh tomatoes -- chopped
or
3 cups canned tomatoes -- (28 oz), undrained
3 1/2 cups chickpeas -- cooked or
2 cans (15 to 16 oz) -- drained
salt -- to taste
freshly ground black pepper
1 pound short chunky pasta -- such as ditalini,
-- tubetti, or
-- orecchiette
2/3 cup feta cheese -- crumbled
fresh tomatoes -- chopped (optional)
Combine the onions, garlic, rosemary, and oil in a well-seasoned skillet or nonstick saucepan and saute on low heat for about 10 minutes, until the onions are soft and golden. Add the tomatoes and half of the chickpeas and cook for another 10 minutes. Remove the rosemary sprigs and discard. In a blender, puree the tomato-chickpea mixture until smooth. Return it to the skillet, stir in the remaining chickpeas, and add salt and pepper to taste.
Meanwhile, bring a large covered pot of water to a boil. When the water boils, add the pasta, stir, cover the pot, and return to a boil. Stir the pasta again and cook, uncovered, until al dente. Drain the pasta. In a large serving bowl, toss the pasta with chickpea sauce and serve immediately. Sprinkle with feta cheese or pass the feta at the table and top with tomatoes, if desired.
Source: Moosewood Restaurant
MC format by Judi Mae Phelps (judimae@earthlink.net)
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