Last Updated on April 12, 2021 by Chef Mireille
This is a variation of the classic Italian Pasta e Ceci, except this is a version of Pasta and Chickpeas without tomatoes.
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Thanks to Srivalli’s Cookbook Cooking Challenge, I am now utilized my Gourmet subscription I had in 2004-2005. I had stopped the subscription because I wasn’t reading the magazine and felt it was a waste of money. Now, I am utilizing the magazine by trying the recipes in the magazine. I no longer feel I wasted my money.
Here are some other Vegetarian meals that are just as perfect for #MeatlessMonday!
Vegetarian Dinner Ideas
- Spinach Pesto Pasta
- Basil Cream Pasta with Vegetables
- Asparagus Pesto Pasta with Butternut Squash
- Bell Pepper Pesto Tortelloni
This recipe is from the January 2005 issue in a section called Quick Meals, however I made a number of changes after a visit to the Farmer’s Market. Instead of using frozen broccoli, I used a combination of all the fresh colorful cauliflower’s available in some supermarkets and the farmer’s markets. I have now made this several times, sometimes utilizing fresh carrot fettucini from the farmer’s market, although in these photos I used tagliatelle. I also added some pesto to the original recipe.
However, the step by step photos below are from when I made it with the carrot fettucini and added some seasonal sage. You can add whatever herbs you like to make it even more flavorful – some fresh oregano, parsley or rosemary would all work wonders with this pasta dish.
Garlic, ginger and onion are ingredients I use as seasoning, however, I never use it as the dominating flavor. As much as most people love garlic mashed potatoes, I find it too overpowering. Therefore, I reduced the quantity of the garlic in this recipe by half. Still, the garlic came through very strong. However, if you are a garlic lover, feel free to double the quantity of garlic I used.
HOW TO MAKE GARLIC PASTA AND CHICKPEAS
Drizzle with extra oil and serve with lots of freshly grated cheese
This is perfect with some toasted bread.
Chickpea Garlic Pasta
- 10 oz. fresh tagliatelle
- 5 tablespoons olive oil
- 3-5 cloves garlic finely chopped
- 1/2 red jalapeno finely chopped (or 1/2 teaspoon crushed red pepper)
- 14 oz. cauliflower broken into florets
- 15.5 oz. can chickpeas drained and rinsed
- 2 tablespoons finely chopped parsley or your favorite herb like oregano, rosemary, sage or mint
- 3 tablespoons pesto
- 4 tablespooons freshly grated Pecorino Romano cheese
- salt to taste
- Boil a large pot of water. Add salt and a tablespoon of olive oil. Add fresh pasta and cook for 3 minutes, until al dente. (If using dried pasta, cook according to package instructions.) Drain, but reserve 1 cup of the cooking liquid.
- In a large skillet, heat 1 tablespoon of the olive oil. Add garlic and chile. Saute for a few minutes until the garlic turns golden.
- Add cauliflower and reserved cooking liquid. Stir once. Cover and cook for 8 minutes. The vegetables should be fork tender, but still crisp and the liquid will have evaporated.
- Add chickpeas, cooked pasta. pestp, parsley and salt. Toss for 2 minutes.
- To serve, add 1 tablespoon of olive oil and cheese over each serving.
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