Two meals in one recipe. The phrase is music to my ears. If you are not a fan of daily cooking but also not a fan of last night’s dinner warmed over i.e. leftovers, look no further. This delicious sauce has lots of nutritional value and can be used to make two separate and distinct easy meals.
My love of chickpeas is well-documented on this blog. Here is another recipe featuring the almighty garbanzo tailored for pasta but with a slight Mediterranean twist to it. While you can follow this recipe to a tee and have plenty of leftover pasta for lunch tomorrow, this sauce is so versatile it can have another life beyond macaroni.
When I made this dish, I cooked just enough pasta for dinner for 2. I saved about half of the sauce and put it in the refrigerator. The next day I had some rice and a little leftover chicken so I combined the three to make a wonderful lunch.
If you have a sensitivity to spiciness, leave out the red pepper flakes. If you are VERY sensitive to any heat, leave out the garlic too. It may be slightly bland but the rosemary will do its best to kick in some flavor.
Chickpea-garlic sauce over pasta
1 medium onion, quartered
1 medium carrot, peeled and 1” sliced
1 celery stalk, cut into 1” slice
4 whole garlic cloves
2 chopped garlic cloves
½ cup flat leaf parsley
¼ tsp crushed red pepper flakes
½ cup olive oil
2 tbsp tomato paste
2 15oz cans chickpeas, rinsed
elbow macaroni for 2 people
1 tbsp dried rosemary
second meal: cooked rice for 2
Put onion, carrot, celery, garlic parsley and red pepper flakes in a food processor and pulse until finely chopped. Transfer to a small bowl and set aside.
Heat ¼ cup in a large heavy post and add vegetable mixture. Saute for 8-10 minutes. Stir tomato paste and 1 cup water together in a small bowl and add to vegetable mix. Bring to a boil, reduce heat and simmer 5-8 minutes. Liquid should almost be evaporated.
Add chickpeas and 2 cups of water to pot, simmer for 15 minutes. Transfer 1 cup of the chickpea mixture to food processor and puree until smooth, then stir back into the sauce.
Cook the pasta according to the directions on the package. When you drain the water, keep a little, like a half cup, incase the sauce needs thinning.
In a small pan, heat the remaining olive oil over medium-low heat. Add chopped garlic and rosemary cooking about 1 minute.
Combine cooked pasta and sauce. Drizzle rosemary mixture over the top.
This recipe was adapted from Bon Apetit.