LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY
Pasta with chickpeas is a substantial, quickly assembled meal, but what's alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
- Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
- Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
- While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
- As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren't fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
- Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 30 grams, Carbohydrate 108 grams, Fat 44 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams
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Cadnaan Bashiir
[email protected]This dish is a great way to use up leftover pasta. It's also a great way to get your kids to eat their vegetables.
md.j.a. Santo
[email protected]I'm always looking for new ways to cook chickpeas. This recipe is a great addition to my repertoire.
Siphe Magele
[email protected]This dish is perfect for a potluck or party. It's easy to make ahead of time and it always gets rave reviews.
Mjd Crazzz
[email protected]I'm not a big fan of rosemary, so I substituted thyme instead. It turned out great!
Asokeji Oluwatosin
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a flavorful and satisfying meal.
Hashem Abbas Al Husseini
[email protected]I love how this dish is both healthy and delicious. It's a great way to get your daily dose of vegetables.
itz_tybabe Tracybabe
[email protected]This is one of my favorite pasta dishes. The crispy chickpeas add such a nice touch.
Kossy Stephanie
[email protected]I've made this dish several times now and it's always a hit with my family and friends.
Nora Darfour
[email protected]This recipe is a keeper! It's easy to make and the flavors are fantastic.
Md Oliolla
[email protected]I'm definitely going to make this dish again. It's a great way to change up my usual pasta routine.
Charlotte Williams
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Arslan Ali khan Sunny khan
[email protected]This recipe is a bit bland. I think it needs more seasoning.
Katlego Mokgehle
[email protected]I'm not sure what happened, but my chickpeas didn't get crispy. Maybe I didn't cook them long enough.
Elly Grant
[email protected]This dish is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover chickpeas.
Ector Lii
[email protected]The crispy chickpeas were the star of the show. They were so addictive, I could have eaten them all on their own.
Muhmmad Abubakar
[email protected]I love how versatile this dish is. You can add different vegetables or proteins to make it your own. I added some grilled shrimp and it was delicious!
Musiliu Oseni
[email protected]This recipe was a bit more involved than I expected, but the end result was worth it. The linguine was cooked perfectly and the flavors all came together beautifully.
Abdul High
[email protected]I'm not usually a fan of chickpeas, but this dish changed my mind. The crispy texture and savory flavor were amazing. I'll definitely be making this again.
Harmony Bowla
[email protected]This linguine was a hit! The crispy chickpeas added a delightful crunch and the rosemary infused a wonderful aroma. It was easy to make and turned out restaurant-quality.