4 servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)
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 broth
1 1/2 cups uncooked medium seashell 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
How to Make It
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.
Definitely will be making this again, especially in winter. I found the broth too much liquid, so I will make more pasta next time. I can also see this as a versatile start to other flavor mixes by adding vegetables, or adding mushrooms.
Haven't tried this yet...sounds great. Wonder if it could be made REALLY fast by starting with a good store-bought hummus, then adding broth, etc.? I really hate cleaning the food processor, so I'm always looking for ways around that. I'll try my idea and let you know how it turns out!
This is one of our regulars and is my meat-eating husband's favorite dish, even though it's vegetarian. We usually double the chickpea sauce and tomatoes and cook all the garlic instead of adding the raw garlic at the end. We've found that lessens the power of the garlic, without sacrificing the garlic flavor. Easy to make and even easier to eat!
There was nothing redeeming about this, and I don't even know how to alter it to make it taste better. It was VERY thin. You would have to cut the broth by more than half to make it a workable consistency for a sauce. I used beef broth, because I had it on hand, and it turned the "sauce" a very unappealing brown color. I would be surprised if the color of sauce with chicken broth was any better. The lemon was odd. Really, I would advise against this. I substituted it for an alfredo because I thought I could cut some saturated fat and increase the protein. Ugh. I should have just sucked it up and had an unhealthy dinner.
I just put this in to balance those that gave this 5 stars without trying it. What sense does that make? Please do not review a recipe unless you have actually cooked it. Also, although this does not apply here, now that I'm venting, why change almost everything in a recipe and then rate it ?. Reviews should be based on following the recipe pretty closely, if not exactly. Thanks for listening.
I loved this. I used a lot of fresh basil instead of parsley, as that's what was growing in my garden. I also only had one smallish tomato, would have liked to have more. The sauce was much too thin, so I dissolved some corn starch in cold water and stirred it in....that made all the difference. I will definitely make this again. It's different than anything else I've tried, but it is sure yummy!