The chickpea garlic sauce is delicious, flavorful, and savory. It clings nicely to all shapes of pasta and can be combined with quite a number of vegetables. This time I used sauteed broccoli rabe and tatsoi, but you can also use sauteed fresh tomatoes, different types of herbs, sauteed red bell peppers, roasted eggplant, etc. (*Indicates CSA vegetable.)
Recipe adapted from Cooking Light’s Pasta with Chickpeas and Garlic Sauce.
Chickpea Garlic Sauce
- 2 tbsp extra virgin olive oil
- 3 large cloves of garlic, minced (or more if you really like garlic)
- 3/4 tsp kosher salt
- 1/4 tsp crushed red pepper
- 1 (15.5 oz) can chickpeas, rinsed and drained
- 1 3/4 cup organic, free-range chicken broth
- 16 oz pasta (such as cavatappi shape – try Severino Homemade Pasta 100% Pure Semolina Flour available at Whole Foods)
- 1 bunch broccoli rabe, rinsed and chopped (use all the leaves, stems, and florets; discard roots and bottom inch of the stem)*
- 1 head/bunch of tatsoi (use all the leaves and stems, except discard last 1 inch of the stem)*
- 1 tbsp extra virgin olive oil
- Freshly ground pepper
- 3 tbsp freshly grated Parmigiano-Reggiano cheese
- 1 tbsp lemon juice (optional)
- Heat oil in a medium saucepan over medium heat. Add garlic, saute 1 minute. Add salt, red pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
- Start heating 4-5 quarts of water for the pasta (try using an electric kettle and transferring the water to a large stockpot; this will save you a lot of time).
- While garlic mixture simmers and the water heats, chop broccoli rabe and tatsoi, rinse and drain. Saute greens in 1 tbsp extra virgin olive oil heated in a large non-stick frying pan on medium heat, until greens are wilted.
- Place chickpea mixture in a food processor or blender and process or blend until smooth. Add chickpea garlic sauce to greens, reduce heat to simmer. Simmer for 10 minutes while pasta cooks (see step 5).
- Bring preheated water to a rolling boil. Cook pasta in the boiling water, according to package directions, omitting salt and oil; drain well.
- Combine pasta, chickpea garlic sauce and greens in a large stockpot (such as the one you used to boil the pasta in). Serve immediately. Sprinkle with freshly grated cheese.