Gemelli with Chickpeas & Garlic Sauce
Adapted from Cooking Light , January 2005
Prep time: 10 minutes
Cooking time: 10minutes, from the time the water boils
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.