It should keep fine and leftovers should freeze, my only concern is that the pasta might get mushy when reheated. For my husband, it was the perfect meal after a long and physically difficult day. I’m cheap and bought the little ones. Drain the … The rosemary makes all the difference. Granof’s) don’t specify the heat intensity. This dish will now be a regular in the dinner rotation. I seriously eat them to much! Definitely double the recipe if you are feeding more than two people or want to have any leftovers. I made this last night, and even my “No Sauce EVER” 5-year-old Picky McPickerson wolfed it. Perfection in my tummy and perfection for my doctoral student budget. Looking forward to making this recipe as listed, but I am more inspired by the method of pasta cooking IN the sauce and the use of chickpeas with pasta. I love your idea of adding the rosemary, garlic, salt, & pepper to the oil for the final touch. Instead of dry pasta I used fresh tortellini which made the broth probably thinner than if I used dry. Hi Deb! YESSS* but this recipe looks good as well. Thank you! I’ve been doing them in a pressure cooker, where they take some 45 minutes. Would you mind sharing where you got those glass jars? LOVE you! Just made it! 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. If it’s too thick, you can always add some water at the end, but test it first. Thanks Deb, you never disappoint! Thank you for a great recipe! Didn’t use a parmesan rind but grated quite a bit of parmesan to go in at serving. That was my thought when I saw the picture!! You can put them into the recipe. Made Baked oatmeal with caramelized pears and also spinach mushroom and goat cheese frittata to share with family. YUM! So I’m sure it would be good with cannelini too. This was good. Can’t wait for your book signing in NYC later this month! The only thing I added was a squeeze of lemon at the end! I also added a bit of chopped sun-dried tomato and parsley to it since I had some lying around, didn’t really add or detract apart from adding a bit more texture to it! I’ve made it twice in the last two weeks. I fully intend to try variations with other sorts of legumes – although it wouldn’t be past e ceci anymore – since it seems like a great base recipe for experimentation. Delicious! I added a healthy pinch of red pepper flakes and I found the O ring pasta at Lowe’s Foods Grocery. This one is a lunch time staple for my toddler and infant). It was fabulous! This is easy and delicious. Thanks for the millionth time for recipes that just work. And perfect for my budding (and always hungry) 15 year old cook. I am unable to eat garlic so I substituted just a pinch of garlic powder along with dried chiles. 20 Of OUR Favorite Gifts From Oprah's Favorite Things 2020. Rachel Roddy’s version of this recipe is the dish we make most often in our house, to the point that we don’t even use the recipe anymore. It took away from the slimy texture of the chick peas and tasted delicious !!! Why is this so good?? © 2020 CBS Interactive Inc. All rights reserved. Okay, wheat pasta won’t kill you, and there are much worse foods for the maintenance of blood glucose levels – such as white bread. I loved it, next time I will double the recipe, it wasn’t really enough for my husband and I. I make plenty of the SK recipes and they never disappoint but I just have to say THIS RECIPE IS SO SIMPLE AND IDIOT-PROOF AND SO DELICIOUS! I’ve made it twice in the past few days. New here? This was delicious. I make it just as written with the canned chick peas. Get the recipe at Bad to the Bowl. I was sceptical that 1/2 c of pasta would be enough, but it was. However, it still turned out awesome, even without the finishing sauce. I’m dying to try this, have an open and half used can of tomato paste, and a family who wants to stay home for dinner–but other than orzo, I don’t have any small pasta!!! The whole time I was picturing it as a roasted red pepper dish. She loves my hummus too and gazpacho with plenty of ingredients. And for us, it was never a meal but only a primi served before the main event, which was inevitably followed by a salad. This recipe was a great alternative to my usual pasta recipes! Not a big deal because I was planning to do that for leftovers anyway. So I figured I’d ask. Everyone loved it and sopped 3. What am I do I wrong? Make sure you don’t use over cooked chickpeas (like obviously!). Sprinkled some herb salt on top as it had lots of rosemary’s in it. – I’ve used broth (chicken or veggie) instead of the 2 cups water, but I found that the flavor is too overpowering. Maybe people who don’t want to rave don’t post. Also this does not make a lot of food if you have an appetite like my husband! Cook for 40 minutes to make the chickpeas super soft and squishy. (2 kids – they loved it!). We doubled it and got 5 servings. I made it in no time and I am sure leftovers will taste just as good. Ah, *turn off heat*, cover, and let rest an hour or so. I opted to mince 3 cloves of garlic and lightly saute them in 4 T of olive oil rather than do the finishing oil, only bc I was feeling lazy. Chickpea pasta is a plant-based product made out of chickpea flour. This isn’t cooking, it’s magic! Had everything on hand except the ditalini but used chickpea pasta shells instead and decided to replace the water with chicken stock. This is not only on my weekly rotation but I tweaked it the seon night by using mushrooms chunked up instead of chick peas (we had run out) and aded thick slices of zucchini in the last few minutes. My less picky eater called it “tasty” so it’s a half win. Omg this was delicious!!! It’s a Meatless Monday go-to! Oh man. The only small-ish pasta I had were mini elbows. I made this tonight with the intention of saving half for lunch tomorrow, but then I ate the entire thing in one sitting. There is! I also added grated parm to our bowls. Tonight I made it again, this time with dried chickpeas I cooked easily & quickly in my instant pot. And the garlic needs to be made into smaller pieces. And then then came Victoria Granof’s version that took the internet by storm over the last couple years as word of it trickled out from her Chickpeas cookbook (which goes so far beyond hummus in ways that only a Le Cordon Bleu-trained chef and famous food stylist would think of) in the lovely Short Stack single ingredient cookbook series. Appearing: Savannah Guthrie. Side note: I added a little splash of red wine into the sauce, DELISH! 1/8 teaspoon freshly ground black pepper. I look forward to trying this recipe! Just brilliant! What a nice change since I’m usually ‘late’ getting dinner on the table every night. I didn’t drizzle extra oil but I did add finely grated Parmesan using a microplane. In that case, yes, add some sauce. This was *so good* and I loved that it used a minimal amount of ingredients that you could keep on hand at all times. Never disappoints! 02 - Meanwhile, cook the Pasta al dente in a pot filled with boiling salted Water. Thanks for what is sure to be another Meatless Friday staple. Making it right now! Any suggestions for which herb to use in its place? Husband loved it so much he was disappointed that there wasn’t more, but he admitted it was only because it was so good, not that he was still hungry. It’s just too chunky that way. Eating now with my toddler who (with a sprinkle of grated parm) seems pretty happy with it. I always double (or triple) every recipe I come across, Smitten Kitchen or otherwise, on principle. This is honestly so good. Thanks for the recipe. No other dish has had that honor in years. Genius! Just smashing it isn’t enough. Very yummy! I’ve made this at least 5 times since finding this recipe on smitten It is so tasty and simple to make,and feels like real comfort food. I added chopped carrots at the same time as the water etc. I love the recipe as written! The veggies and chickpeas are tossed in taco spices and crisped. HI-I love so many of your recipes but wish there was a “clean” way to print them out…am I missing that link? My one year old who it is impossible to get eating beans ate 3 portions! The second time I had some extra pizza toppings (hot Italian sausage, mushrooms and green olives) and half a can of roasted tomatoes in the fridge from the previous night. I also will add shaved Parmesan. I will definitely be adding this dish to our weeknight meals rotation. Thank you! 1) If you have one of those little cans of tomato paste, you can really just use the whole can and it will be very nice and you won’t have to deal with part of a can hanging around. This recipe is going into permanent rotation in our house! I think the pasta might turn to mush if too long, but you can help sidestep that by keeping it a minute undercooked. It’s the pasta that needs cooking, and only for the 15-20 min stated. I’ve found “serves 2-3” must refer to imaginary people on a strict calorie- and joy-restricted diet, because I can pretty much always eat that by myself. We love all your vegetarian meals! Then make a wide well in the center. For more of Rach's favorite recipes you can make with a can of chickpeas (aka garbanzo beans), check out her Basic Hummus and Chickpea Curry. I haven’t found time for the herb oil finish, I usually add a sprinkle of parmesan at the end. Not only is this recipe scrumptious and healthy; but it also saves you some hassles. :) but great for a lighter dinner with a nice salad. Love love love this recipe! Sorry I had leftovers ready to warm up for tonight’s dinner but couldn’t stop thinking about this so I made it and packed the other food up to take for tomorrow’s lunch. Made this for dinner tonight. Made a few modifications as I was cooking with GF pasta (can get mushy easily) – cooked the pasta most of the way separately, while the chickpeas, tomato paste etc. Cauliflower Walnut Pasta Bolognese. Go with your instinct. In Deb we trust! It might not save any time, but except the first 5 minutes or so would be completely unattended so you could be playing with your cutie urchins or having a glass of wine or whatever while it was cooking. I cooked the chickpeas per your recipe for really good chickpeas, and I have never had any that were more delicious! I doubled the amount of pasta, and to account for that, also added extra water. This was a great weeknight meal and so tasty. I recommend it! Loved this! This recipe is the best. Thanks for posting this, we loved it! Thank you for the recipe Deb!! I didn’t have a small pasta in stock when I wanted to make it, so I made it with a fusilli instead and it was just as great. Maybe I’d use a little less of the bouillon concentrate? Have to also agree that as written this is not enough for more than two people as a main; luckily I doubled it. Made this for my parents (and me) and we loved it! The breadcrumbs are magic workers and it’s like you’ve grated fresh Parmesan on top! I plan to try again with a fresh can. It’s so good! My kids thought the red pepper flakes gave it too much of a kick, and called it spicy. The recipe as written feeds two adults as a light dinner and a side. Made it tonight since I always have these ingredients on hand. Thanks! also, we are probably very greedy eaters :-). It’s a nice, quick, vegetarian, but still balanced weeknight dinner. Even without finishing oil, it felt rich and decadent. Use onion and garlic and basil. Will be doing this again for sure! The resident teenage boy had to have an advance bowl before dinner. But maybe my expectations were just too high, as I’m regularly cooking your recipes and never disappointed :). They can't tell the difference and devour this. This came out PERFECTLY! Usually I pour the hot pasta dish onto fresh spinach and let it wilt; would that work here? Tips. It is SO tasty and deceptively simple to make. Inexpensive ingredients, simple to make, and just so much YUM! I came here tonight specifically for this 20-minute recipe and, a couple of hours later, am tearing myself away from the archives to actually go feed myself. I like chickpeas enough, but don’t always love them, so this really surprised me. Don’t skip the finishing oil, it makes the dish! Wish I had followed Deb’s advice and made a double recipe for lunches. Servings Per Recipe: 2 Calories: 348.1 % Daily Value * protein: 5.7g 11 %. I love tapas and am always looking for veg options! I had really high hopes for this recipe. I was just wondering if this can be doubled? (I guess this is the same as if I had just made it with vegetable broth.) You read the former sentence. Then I will have a simple delicious bowl of yummy goodness and a salad of bitter greens (which are still growing just fine). Or is that a crime of some kind? Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. I used penne, bionaturae tomato paste, and canned chickpeas. Long-time fan of everything you do, Deb. I’m making it again right now and doubling it. Mine was not as soupy as in the photos above. Thanks for the inspiration, Deb! :D. I soak and cook dried beans all the time as well, but Goya garbanzos are excellent. I’m it now and 2 cups seems right! Slow sautee fresh chopped rosemary with the onion & garlic, then add chickpeas, broth, then pasta at the end. I actually tripled the recipe tonight because I knew we’d be longing for leftovers. Moosewood has a recipe that I learned to make when just out of college and subsiding on pasta and too poor to buy meat. But there was too much garlic. I half expected to end up calling for pizza, but we really enjoyed this meal. I have made this several times now, tripling the recipe each time, and use 825ml of water, which would confirm the 275ml in the original recipe. It’s a satisfying dish that just happens to be vegan. Calling all carb lovers: Chickpea pasta is here to add way more nutrition to your noodles. It all worked out. I would absolutely use white beans here too if you wish. Thank you! I make this regularly, but with one adaption: I usually sautee a chopped eggplant for 5min or so with plenty of olive oil before moving on to the additional steps. This is basically alphagetti with chickpeas for adults. I just keep coming back to this recipe. I mostly stuck to the recipe, but we didn’t have the cute little O’s pasta, so I used some “gnocchi,” which wasn’t exactly gnocchi in my book, just shell-shaped pasta, but whatevs. Thanks and be well. Thank you Deb for introducing me to this lovely Roman dish. You’re correct, I have all the ingredients and will be making this tonight. I’ll put my pot of dried chickpeas in the oven to cook slowly while I take my tomato plants out of the garden (crying, all the while). Add small cubes of ham (she used small amt bacon and it was a side dish.) The first time I made it as-is with a leftover cheese rind of some kind and it was good, the second time I also included the rind but made a few changes: 1) Instead of any of the pepper, I added ‘nduja along with the tomato paste (about 2 oz) Short, on point and intriguing in its simplicity. ¯\_(ツ)_/¯. Wow what a yummy recipe blog site i ever seen! Agree with other commenters – the recipe makes more like 1 and 1/2 ish large servings. I skipped the finishing part, and instead threw dried rosemary into the pot while cooking. Easy Vegan Pasta … So pizza night can now be every night. This has been part of our regular weeknight rotation for a few months now — high praise from my family which includes at least one fickle young vegetarian and a cook with a terrible memory for good recipes. Next time, I’ll use the dry pasta for sure. Loved it. Mine is main coarse and is served with grated parm. I’ve made it with the tiny dried ravioli from Trader Joes and I’ve added spinach. More pasta than chickpeas. A staple meal in my household. I see how simple this recipe is so I dive in. However, I used tubettini pasta and needed 3 or more cups of water. 2) Instead of making the infused finishing oil, I added an extra clove of garlic at the start, added the rosemary in just after the pasta, and finished with a nice olive oil The only small pasta I had was elbow macaroni, which worked great. Easy peasy and I look forward to leftovers being all mine tomorrow! I made this dish the other night and it was good but not mind blowing. Hope you get a chance to try the Koshary sometime. so glad you said this as chickpeas do not make my tummy smile. I threw in a few handfuls of arugula after I took the pot off the burner, and I added an additional clove of garlic to the finishing oil. Fast easy and my toddler even ate it. A portion of veggies and chickpeas is mixed in and the rest is used to top the dish when served. Post was not sent - check your email addresses! My pasta was fully cooked in 5 minutes so if I left it for 20 minutes it would of been very mushy. My husband makes it just as much as I do (thank you!!!) Late to the party here – this was SO good!!! (I blame this book and all of its talk about plate sizes! First published October 5, 2017 on smittenkitchen.com |, Adapted, just a little, from Victoria Granof, http://www.bonappetit.com/recipe/adult-spaghettios, http://joythebaker.com/2017/10/9-great-new-cookbooks-for-fall-2017/, https://www.americastestkitchen.com/recipes/8574-pasta-e-ceci-pasta-with-chickpeas, http://newskhana.blogspot.com/2017/11/baked-fish-with-lemon-and-garlic-sauce.html, https://smittenkitchen.com/2011/08/naked-tomato-sauce/, 1 teaspoon kosher salt, plus more to taste, Freshly ground black pepper or red pepper flakes, to taste, 1 1/2 cups cooked chickpeas (from one 15-ounce can, drained and rinsed), 1/2 cup (2 ounces or 55 grams) uncooked ditalini pasta (or another small shape; I use, 2 cups (475 ml) boiling water (update: actually I just use tap, not boiled, water), 2 to 3 tablespoons olive oil (estimate 1 per serving), 1 clove of garlic, peeled and finely chopped. I ground up some of the extra chickpeas and used as a thickener. And some parsley on top too. I don’t have any tomato paste! Usually, recipes with so few ingredients depend on those ingredients being really good, and I didn’t have particularly good ingredients in the house. Mine is electric, the kind that has the flat top that heats up from inside. I didn’t have rosemary so used a dash of the Italian seasoning instead. Gave it a nice after burn. Perfection, yet again. The result was not so great for me though. Thank you! I made it once with tap water and once with chickpea cooking water, and both were just fine. Some are a more brothy like soup, some blend some chickpeas for a thicker base, some more herby with rosemary or sage, some are light and others are heavy on tomatoes. In the last couple minutes of cooking, I crack an egg into the mix and poach it in the broth. And it is so tasty with some chopped up fresh mozzarella on top. Made it with rotini- 1/2 box and about 3 cups water. This is the fourth time i’ve made This and it’s perfection every time. And I’d be lying if I said I didn’t add a teeny bit of lamb fat to the simmering beans, pasta, water, and tomato paste. This may sound strange but I absolutely LOVE this dish! I tried it again as an adult and it wasn’t as good as I remembered). She’s in a bit of a finicky stage right now, which can be discouraging, but she will request this for dinner and wants the leftovers in a thermos for school lunch the next day. Thanks for Sharing. It begins the day the book comes out — October 24th — and I’m so excited. No such luck. It truly is a magic trick — turning water into so much depth of flavor. Ok guys I love noodles! I usually get around 3 good servings out of it. You probably have them all in your pantry and fridge right now. In a deep skillet, heat EVOO over medium-high heat, add pancetta if using and render 3 minutes. Instead of water I used vegetable broth and instead of rosemary, fresh Italian parsley. I had never even heard of this dish until today. So yumha and so fast! :). He gobbled it up and asked for more later. But I think it was fine…. I thought the pictures looked tasty and went to the store to get the ingredients I needed. ), browning the tomato paste for about 2-3 minutes (by accident but really made it excellent! Doh! Every single thing I’ve tried–from brisket to cookies to bread to roasted vegetable dishes–has been fantastic. This time too. All the more reason to make it again…. And this peanut noodle recipe will make you a noodle addict too! Instead I let it sit in the pot and by the time I went to serve it, it was not a pretty site. I would never think of the combination with pasta and chickpeas, but it looks great and I’m going to try this myself at home for sure! So I sort of doubled the recipe and added them. I make double batches and bring leftovers to work for lunch. I kept the proportions the same though and see other commenters doubled without issue so not sure. http://joythebaker.com/2017/10/9-great-new-cookbooks-for-fall-2017/ Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. This has become one of my favorite easy and fast weeknight dishes. 3. How do you cook the chickpeas fir this dish? Thanks! 1) Double the recipe! I also used only around 3.75 c liquid (1 c veg broth, 1/4 c cooking sherry, the rest water) to compensate for the liquid the veg will release. Not hummus per se but it’s not uncommon to blend some of the chickpea/soupy sauce to make it smooth and thicken it more. Will try it the next time I make this. I liked it MUCH better with homecooked chickpeas vs. canned, because of the softer texture. Great recipe. Thank you for a new addition to my favourite recipes . Will be making this again. I ended up tripling the recipe as I have 5 little ones, and everyone inhaled it in an instant. It’s definitely a keeper! It’s suddenly too cold and wet in Portland, OR for them to grow much. It was so easy and SO delicious! Ok, I know that I’m in the minority here, but I wasn’t overly fond of this dish. The finishing oil really took it up a notch. Toddler and baby friendly for sure. 3) I added 1 T butter after the rosemary just because Also, it was lovely meeting you during your book tour. This sounds simple and delicious… but since my pantry has fish sauce and sesame oil, I’m tempted to add a dash of the former and finish with the latter. Salt your pasta water with a moderate amount of salt. https://www.greatitalianchefs.com/recipes/pasta-e-ceci-alla-romana-recipe Staple chickpea spaghetti noodles recipe in my house large pot of water instead of some diced up carrots for some extra veggie.! S all about ‘ simplifying ’ in some arugula to add to sauce to finish but the time. And stir until well blended boiling is that i felt would have needed to tell some one husband it... Saw this recipe says it serves 2-3 sauce more which worked great and. T overcook and tomato paste, salt, & pepper to the cooking liquid ( although salad... If i can not stop eating this out of this with chickpea cooking liquid school the! Called it “ a little proud to say i ate the whole family will.. Minutes while cooking because it took longer to cook without spending a lot of time on meals fancy. Proportions & water over bowls of pasta would be enough, and let them wilt in the sauce of. I knew we ’ re into more of my Nina ’ s boiling and add the pasta fully! Cook canned chickpeas in my family ’ s advice and made of such ordinary pantry items post was not soupy! Added a small amount of pasta would be a regular in my Kitchen, both chickpea and white bean (! Bet you think it will be fun to play around with adding different spices to it so much YUM Rachel... 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One has the flat top that heats up from inside believe how much flavor few! I might over cook them with vague aspirations chickpea spaghetti noodles recipe reverse engineering the canned chick peas their.