Wednesday, April 28, 2010

Gemelli with Chickpea & Garlic Sauce

Gemelli with Chickpeas & Garlic Sauce
Adapted from Cooking Light , January 2005

Printable Recipe

Prep time: 10 minutes
Cooking time: 10minutes, from the time the water boils

Serves 2-4

2 tsp olive oil
2 cloves garlic, peeled and crushed
¾ tsp kosher salt
¼ tsp crushed red pepper
1 can (15.5oz/454ml) can chickpeas (garbanzo beans), drained
1 can (14oz/396ml) fat-free, less-sodium chicken broth ( I used home made), next time I’d use 1 ½ cups – sauce too watery
2 cups uncooked gemilli or other short pasta (about 6 ounces)
¼ cup sundried tomatoes (I like mine in oil), coarsely chopped
¼ cup oil cured black olives, pitted & coarsely chopped
Zest of ½ lemon, grated
1-2 tbsp fresh herbs, finely chopped (this time – oregano & parsley)
Juice of half a lemon
3-4 tbsp Parmigiano-Reggiano cheese, shredded or coarsely grated.

1. Heat oil in a medium saucepan over medium heat. Add crushed garlic & sauté 1 minute. Don’t let it burn though!. Add salt, pepper, chickpeas, and broth. Stir and bring to a boil. Cover, reduce heat, and simmer 15 minutes.

2. While garlic mixture simmers, cook pasta in boiling water 9 minutes or until al dente. Drain well.

3. Place chickpea mixture in a food processor, and pulse until smooth.

4. In a large serving bowl, place drained pasta, add the sundried tomatoes, olives, fresh herbs, lemon juice and zest. Then add some of the chickpea mixture. I did this adding about ½ cup at a time until you like the consistency. Toss and sprinkle with cheese. Taste for seasoning and Serve immediately.


katiez said...

I like this.... I've done something similar with cannellini beans but didn't 'dress it up' quite so interestingly.
As to tearing out the recipes from Cooking Light.... Been there, done that LOL

Ruth Daniels said...

Actually, Cooking Light makes it easy...most of them make you join up, only to find that most recipes aren't there. So cutting & pasting (if I can even find the recipe) into a word document seems ridiculous.

Of course the boxes of torn out recipes that I created before moving to Halifax, haven't been touched. Says something, I think.