Pasta and chickpeas

20 Oct
The vegetarian crowd is gonna dig this, I think.
(You with me here, Mavis? Kitty? How about you, Miss Glodes?)
Not only are chickpeas high in protein, meaning that this is a pretty damned solid dinner entree nutrition-wise. But it’s also a super tasty and satisfying dish. A lot more so than those bland-as-hell (afterthought) pasta concoctions that I see so many restaurants passing off as legitimate menu choices for non-meat eaters.
No kidding, I am craving a bowl of this stuff right now. It really is that good.
Almost as appealing is how easy it is to make. All I did was prepare an aglio y olio sauce, but with a good dose of hot pepper and, of course, the chickpeas. Hell, I even used the canned chickpeas, that’s how fast it all came together.
I keep telling you people that I am a simpleton. Perhaps now you will believe me.
Pasta and chickpeas
Recipe
4-6 garlic cloves, chopped
4 anchovy fillets
1 hot pepper, chopped
extra virgin olive oil
1 can chickpeas, drained and rinsed
1/2 lb. rigatoni (or pasta of your choice)
1/2 cup (or more) well-salted pasta water, reserved from rigatoni
In a large pot of well-salted water, cook the pasta until almost done (remember to reserve some of the water).
Saute the garlic, anchovy and pepper in an ample amount of the oil until soft.
Add the chickpeas and saute until warmed through, about five minutes.
Add the cooked pasta to the pan, as well as the 1/2 cup of water, and cook at a high heat for about two minutes more, then serve.

11 Responses to “Pasta and chickpeas”

  1. Stacey Snacks October 20, 2011 at 2:30 pm #

    I make ceci and pasta, but with anchovies and hot peppers? SOLD!

  2. Thomas Henry Strenk October 20, 2011 at 2:39 pm #

    You're right, Mr. M: this is a recipe I would enjoy cooking and eating. Of course, I'd use fresh chickpeas instead of canned. And one of your home-grown hot chile peppers!

  3. Mavis October 20, 2011 at 5:49 pm #

    Sunday dinner – done! (maybe with some meatballs on the side for hubby) Thanks Mr. M!!

  4. Claudia October 20, 2011 at 6:46 pm #

    Tonight's dinner. Sold.

  5. Jeannie October 22, 2011 at 1:29 pm #

    I love anything hot and spicy and this dish does sounds really hot and spicy! Yum! Oglio olio is my favorite!

  6. Anonymous October 23, 2011 at 3:33 pm #

    my father would not eat ceci beans because he ate too many with pasta growing uphowever, i have nothing against the little devils (eh, has hannibal lecter ruined favas for everyone?) a great way to make a massive amount for a little $ that we can all eat – yes – dinner tonightmy wife is a vegetarian – i think she will love this

  7. Thomas Henry Strenk October 24, 2011 at 12:24 pm #

    Chick peas are my favorite legume. Couple of times a month, I cook a pound batch of garbanzos in the slow cooker. I make hummus with some; throw a handful in every dish I cook; and freeze the rest for later use.

  8. Mavis October 25, 2011 at 7:45 pm #

    Made this for Monday dinner — swapped capers for anchovies and added some mushrooms and sun-dried tomatoes. Was very good — my 2-year old even asked for seconds!

  9. Fred October 30, 2011 at 8:24 pm #

    Maybe you'd think I'm a heathen, but I do the saute with some onion for sweetness. But here's a question for Mr. Strenk or Meatball-Face or whomever: any tips on cooking the fresh garbanzos? I love your idea of cooking a huge mess of them all at once to use over time. Hate the huge amount of salt and what have you in the canned ones.

  10. Mister Meatball October 30, 2011 at 8:43 pm #

    Fred: I agree on the canned, and only use them in a pinch (i.e., I didn't plan ahead, as here).Fresh chickpeas are around sometimes, but not often, so you're probably referring to dried. THS may have advice, but all I do is soak the dried overnight (not necessary, truth be told) then boil them in salted water until done to my liking. If you really do mean fresh, then just go ahead and boil them, and for less time than dried. Pretty simple.

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