Chickpea Pasta Recipe
- cook TIME 8 mins
- prep TIME 12 mins
- total TIME 20 mins
Ingredients (14)
- 8 oz canned chickpeas
- 16 oz cooked spaghetti from 8 oz uncooked
- 2 oz spinach
- 1 tbsp garlic minced
- 2 tbsp shallot diced
- 2 tbsp parsley chopped
- 3 tbsp olive oil
- 1/2 tbsp all-purpose flour
- 4 tbsp heavy cream
- 3/4 cup milk
- 1 tbsp unsalted butter
- 0.5 oz parmesan cheese
- 3/4 tsp salt
- 1/2 tsp ground black pepper
INSTRUCTIONS
Prep:
Cook the Spaghetti: Check the package for specific guides on the time and water amount. Boil the water, add the pasta, and gently stir every few minutes until al dente. Use a colander to drain the water.
Mince the Garlic: Bash the garlic with the side of the knife to remove the skin, trim off the end, then thinly slice each clove. Rock the knife back and forth over the sliced pile until finely minced.
Dice the Shallot: Cut off the roots and remove the papery skin then lengthwise slice the shallot in half. Lay the half horizontally flat and make lengthwise slits into the shallot while leaving the roots intact, then cut crosswise into tiny pieces.
Chop the Parsley: Bunch the leaves together and thinly slice. Then, rock the knife over the sliced leaves a few times until the leaves are finely chopped.
Prepare the Chickpeas: Drain the chickpeas then gently pat them dry with paper towels.
Cook:
Sauté the Aromatics: In a pan or skillet over medium heat, sauté 2 tbsp shallot and 1 tbsp garlic with 3 tbsp olive oil until fragrant.
Add the Chickpeas and Condiments: Add 8 oz canned chickpeas, 3/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tbsp all-purpose flour, and 1 tbsp unsalted butter and stir around for 30 seconds.
Add the Spinach: Add 2 oz spinach and stir around for 2 minutes.
Add the Dairy: Add 4 tbsp heavy cream and 3/4 cup milk and continue stirring for 1 minute until slightly thickens.
Add the Spaghetti: Add 16 oz cooked spaghetti and stir around for another 3 minutes to evenly coat everything in the sauce.
Garnish and Serve: Transfer the pasta onto serving plates, garnish with 0.5 oz parmesan cheese and 2 tbsp parsley and serve.
