Chickpea Pasta

RedVinoGirl's Note:

This may sound strange but I absolutely LOVE this dish! My 2 and 4 year old also gobble this up if I buy pasta similar in shape to the chickpeas. They can't tell the difference and devour this. This is a super easy and quick weeknight meal. I make this one often when my husband is out of town since it's a healthy, fast meal to feed the kids and I. This goes great with fresh Italian or garlic bread.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Serves: 5

Yield: 5.0

• ¼ cup extra virgin olive oil
• 6 garlic cloves , minced
• 1 (6 ounce) can tomato paste (I used roasted garlic flavor)
• 1 (6 ounce) can water (fill tomato paste can)
• 1 lb pasta (I use trio italiano)
• 1 (14 ounce) can chickpeas (rinsed and drained)
• ½ teaspoon crushed red pepper flakes
• salt
• pepper
• ½ cup fresh parmesan cheese

Directions:

1. Add olive oil to a small sauce pan over medium high heat.
2. Add garlic and crushed red peppers and cook until slightly golden and fragrant.
3. Add tomato paste and water.
4. Simmer, uncovered, for 1/2 hour. Add more water, if necessary.
5. Stir frequently to be sure it doesn't burn.
6. Cook pasta according to directions, drain but RESERVE ONE CUP OF COOKED PASTA WATER).
7. Add the sauce and drained chickpeas to the pasta and add the reserved cooking water slowly until you reach your desired consistency.
8. Serve with fresh grated parmesan cheese.

Reviews

[DreamoBway]

This was a nice meal for a chilly night. I used 12 ounces of gluten free pasta, and I liked that ratio of pasta to chickpeas and sauce. I especially liked the consistency of the sauce (I ended up using about 3/4 c. of the pasta water) but felt that it was missing something. I added a few shakes of dried Italian herbs, and I think that gave it the oomph I was looking for. The cheese was a nice addition as well. Thank you for posting! Reviewed for PAC - Fall '08.