Saturday, August 11, 2012

Pasta and Chickpea Dinner

This dish was a family favorite, and I really loved the way my Mom made this dish.  On a cold night this dish would be wonderful to have after a long day,served hot and eaten with a slice of Italian bread on the side.

2 Tablespoons of extra virgin Olive oil
2 small cloves of garlic minced
1/2 teaspoon of black pepper (you can use red pepper flakes as well)
2 cups of cooked chickpeas
1/2 salt (optional)
28 ounce can of crushed red tomatoe
1/2  teaspoon of parsley
12 ounces of medium size pasta shells
Grated Romano or Parmesan cheese

  1. Over medium heat in a medium size pan, heat oil, add the garlic, black pepper and cook, about 25-30 seconds do not brown or burn. Slowly add chickpeas, then season with salt, and cook about 5-7 minutes. Add the entire can of crushed tomatoes bring to slow boil then the lower heat to a simmer and cook  15-20 minutes until the sauce is reduced but not dry, add parsley and cook 5 minutes more. 
  2. While sauce is cooking, cook the pasta in a medium pot of boiling water until  your pasts is al dente; drain the pasta paste well  leave your pasta in the pan, add the sauce to the pasta and mix well.
  3.  Sprinkle with more olive oil and then sprinkle the grated cheese over the pasta.  Serve hot with a nice loaf of Italian bread.

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