Re: RECIPES TO SHARE
I made this the other night, and I was surprised at how much we liked it. It's from a Rachael Ray cookbook.
Spachetti alla Ceci
(Chickpea Spaghetti)
1 lb spaghetti
3 T. extra virgin olive oil
1/2 tsp. red pepper flakes
3-4 garlic cloves - finely chopped
1 14 oz. can chickpeas, drained (I rinsed them, too)
1/2 tsp. dried thyme
Salt and pepper, to taste
1/2 c. dry white wine or chicken stock
1 14 oz. can crushed tomatoes
chopped flat leaf parsley and parmesan cheese (for the top)
Boil water and and cook spaghetti until it's al dente.
While spaghetti is cooking, heat a large skillet over medium heat. Add the EVOO, red pepper flakes, and garlic. Place the chickpeas in a food processor and pulse to a fine chop. Add the chickpeas to the skillet with the garlic and season them with the thyme, salt, and pepper. Saute them 3-4 more minutes. Add the wine or stock and cook down for 30 more seconds. Stir in the tomatoes and adjust the seasoning. Drain the pasta and toss with the sauce. Top with the parsley and grated cheese
Spachetti alla Ceci
(Chickpea Spaghetti)
1 lb spaghetti
3 T. extra virgin olive oil
1/2 tsp. red pepper flakes
3-4 garlic cloves - finely chopped
1 14 oz. can chickpeas, drained (I rinsed them, too)
1/2 tsp. dried thyme
Salt and pepper, to taste
1/2 c. dry white wine or chicken stock
1 14 oz. can crushed tomatoes
chopped flat leaf parsley and parmesan cheese (for the top)
Boil water and and cook spaghetti until it's al dente.
While spaghetti is cooking, heat a large skillet over medium heat. Add the EVOO, red pepper flakes, and garlic. Place the chickpeas in a food processor and pulse to a fine chop. Add the chickpeas to the skillet with the garlic and season them with the thyme, salt, and pepper. Saute them 3-4 more minutes. Add the wine or stock and cook down for 30 more seconds. Stir in the tomatoes and adjust the seasoning. Drain the pasta and toss with the sauce. Top with the parsley and grated cheese
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