Best 3 Brothy Pasta With Chickpeas Recipes
Indulge in a symphony of flavors with our delectable Brothy Pasta with Chickpeas, a culinary masterpiece that tantalizes your taste buds and nourishes your soul. This vibrant dish combines the wholesome goodness of chickpeas, the comforting embrace of rich broth, and the delightful chewiness of pasta, creating a harmonious balance of textures and flavors.
Embark on a culinary journey with our curated collection of recipes, each offering a unique twist on this classic dish. Dive into the aromatic depths of our Traditional Brothy Pasta with Chickpeas, where the simplicity of fresh vegetables, herbs, and spices weaves a tapestry of comforting flavors. Experience the vibrant fusion of cultures with our Moroccan-Spiced Brothy Pasta with Chickpeas, where North African spices dance harmoniously with the Mediterranean essence of chickpeas and pasta.
For a touch of rustic charm, explore our One-Pot Brothy Pasta with Chickpeas, where the magic unfolds in a single vessel, capturing the essence of home-cooked goodness. If time is of the essence, our Quick and Easy Brothy Pasta with Chickpeas comes to the rescue, offering a streamlined version of this comforting dish without compromising on taste.
For those seeking a hearty and protein-packed meal, our Chicken and Brothy Pasta with Chickpeas is a delightful choice, where succulent chicken breast joins forces with chickpeas and pasta, creating a symphony of flavors and textures. And for a vegetarian twist, our Lentil and Brothy Pasta with Chickpeas offers a delightful play of flavors and textures, with lentils adding a touch of earthiness and a boost of plant-based protein.
No matter your dietary preferences or time constraints, our diverse selection of Brothy Pasta with Chickpeas recipes guarantees a culinary experience that will leave you feeling satisfied and nourished. So, gather your ingredients, ignite your culinary passion, and embark on a journey of taste and discovery with our curated collection of recipes.
PASTA E CECI (PASTA WITH CHICKPEAS) RECIPE
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Pasta with brothy chickpeas is Italian comfort food at its best.
Provided by Katie Leaird
Categories Mains Quick and Easy Quick Dinners
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In a large Dutch oven, heat oil over medium heat until shimmering. Add garlic and rosemary, season lightly with salt, and cook, stirring frequently, until garlic softens and turns golden, about 5 minutes. Add pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook until tomato paste is fragrant and turns dark brick red, about 1 minute.
- Stir in wine, scraping up any browned bits with a wooden spoon. Bring to a simmer, and cook until wine has emulsified with olive oil and mixture is slightly reduced, about 2 minutes.
- If using cooked dry chickpeas: Stir in 1 cup (170g) chickpeas and 1 cup (240ml) chickpea cooking liquid. Using a potato masher or wooden spoon, mash chickpeas against the sides and bottom of the pot until completely broken down. Stir in the rest of the chickpeas and remaining 3 cups (710ml) cooking liquid (supplementing with stock or water as needed to reach 3 cups), and black pepper. Season with salt to taste. Proceed to Step 4. If using canned chickpeas: Remove Dutch oven from heat; remove and discard rosemary sprig. Add 1 cup (170g) chickpeas and 1 cup (240ml) stock, and using an immersion blender, blend mixture until smooth, 1 to 2 minutes. (If you do not have a handheld immersion blender, transfer mixture to blender and blend until smooth, about 1 minute. Pour mixture back into Dutch oven.) Stir in remaining 2 cups (340ml) of chickpeas, 3 cups (710ml) stock, and black pepper. Season with salt to taste.
- Bring chickpea mixture to a boil over medium-high heat. Stir in pasta and cook, stirring frequently, until pasta is just shy of al dente (1 to 2 minutes less than the package directs, as the pasta will continue to cook off-heat), and liquid is reduced to a consistency that falls between soupy and saucy. Adjust consistency as needed with additional water, stock, or chickpea cooking liquid, keeping in mind that liquid will tighten up as it cools due to starch from the chickpeas.
- Remove from heat, add cheese, and stir rapidly to incorporate. Season with salt to taste. Divide between individual serving bowls (for the dried chickpea version, look out for the garlic cloves and rosemary sprig; remove and discard them), and drizzle each serving with olive oil. Serve, passing extra grated cheese at the table.
Nutrition Facts : Calories 687 kcal, Carbohydrate 82 g, Cholesterol 18 mg, Fiber 12 g, Protein 28 g, SaturatedFat 6 g, Sodium 985 mg, Sugar 9 g, Fat 26 g, ServingSize Serves 4, UnsaturatedFat 0 g
BROTHY PASTA WITH CHICKPEAS
Take the time to really cook the onion and garlic until they're completely soft-this encourages them to give up all their goodness to the velvety-rich tomato broth.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Chickpea Vegetarian Tomato Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 3 Tbsp. oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and cook, stirring occasionally, until onion and garlic are very tender and just beginning to brown around the edges, about 5 minutes. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6-8 minutes.
- Add pasta and 4 cups water to saucepan. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13-16 minutes, depending on shape. Stir in parsley and 3 Tbsp. Parmesan; season with salt. Pluck out and discard rosemary sprig.
- Ladle pasta and broth into bowls. Drizzle with more oil, season with lots of black pepper, and top with more Parmesan.
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
- Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
- Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
Tips:
- Use a flavorful broth. This is the base of your soup, so make sure it's something you enjoy the taste of. Vegetable broth, chicken broth, or beef broth are all good options.
- Don't overcrowd the pot. If you add too much pasta or chickpeas, it will absorb all the broth and you'll end up with a dry soup. Add the pasta and chickpeas in batches, and cook them until they are just tender.
- Add vegetables. Vegetables add flavor, color, and nutrients to your soup. Some good options include carrots, celery, onion, bell peppers, and spinach.
- Season to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for a little extra flavor.
- Serve immediately. Brothy pasta with chickpeas is best served immediately, while the pasta is still hot and the broth is flavorful.
Conclusion:
Brothy pasta with chickpeas is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover pasta and chickpeas. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying soup that the whole family will enjoy.
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