This pasta has all the ingredients of an average hummus. Minus the tahini. Maybe I should call it hummus-ish pasta. 🙂
Chickpeas, garlic, broth, and seasonings blend up into a surprisingly creamy sauce. Finished with a touch of lemon, fresh tomatoes, and parmesan cheese, this dish is a winner.
Pasta with chickpeas and garlic sauce
courtesy of Cooking Light
2 teaspoons olive oil
- 2 garlic cloves, peeled and crushed
- 3/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
- 1 (14-ounce) can fat-free, less-sodium chicken (I used vegetable) broth
- 1 1/2 cups uncooked medium pasta (about 6 ounces)
- 1/2 cup grape tomatoes, halved
- 2 garlic cloves, minced
- 1 tablespoon minced fresh parsley
- 1 tablespoon fresh lemon juice
- 3 tablespoons shredded Parmigiano-Reggiano cheese
Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
A few things to note:
1. I halved the recipe and used approximately 3/4 cup of broth. If you use the amount called for, the sauce will be more on the liquidy side (still good!). Mine was more the consistency of baby food. Tailor it to your preference! 🙂
2. I added a pinch of this:
My favorite hummus recipe has a bit of cumin in it, and adding it to this sauce turned out to be a good idea.
3. Several reviews mentioned that the sauce was a bit mealy. In my opinion, mealiness is characteristic of chickpeas, but to cut down on it, you can peel the chickpeas before using them.
|Chickpea skins. Looks like something an insect would shed.
But just fyi…this is a fairly time-intensive process. I know no other way to peel chickpeas than to do it by hand, one. by. one. (If anyone knows a quicker way to do this, holler at your girl.)
4. I left out the minced garlic at the end. There was already enough garlicky goodness! 🙂
Overall I thought this dish was good. It’s definitely a healthier way to get your fix for a creamy pasta dish. Another plus: it’s vegetarian!
Unless you decide to do what I did and add some grilled chicken. Whatever suits your fancy. 🙂
Have a lovely night!