I love this recipe. Practically any spring green (such as endive, escarole, swiss chard, spinach, or broccoli raab/rabe) tastes fabulous in this simple chickpea garlic sauce. This time, I also added garlic scapes for some extra flavor! (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)
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 of garlic scapes (discard about 1/2 cm of each end, and chop all the green and white parts)*
- 1 bunch endive, rinsed and chopped (use all the leaves and stems; discard bottom 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 garlic scapes and endive. Saute garlic scapes in 1 tbsp extra virgin olive oil heated in a large non-stick frying pan on medium heat, until they begin to brown. Add endive and cook until it is just 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. Remove from heat, cover, and set aside.
- 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). Stir in lemon juice. Serve immediately. Sprinkle with freshly grated cheese.