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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Ziti with Chickpeas Recipe

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This recipe for Ziti with Chickpeas is from The Amson/Lecours Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. minced garlic
1/2 cup extra-virgin olive oil
salt to taste
1 pound cut pasta (e.g. ziti, penne or shells)
2 cups warmed cooked chickpeas
lemon zest
a handful of fresh parsley or coriander, chiffonaded (nice word!)
1 or 2 red chili peppers (optional)
Directions:
Directions:
Put a pot of water on to boil for the pasta. In the meantime, let the garlic, oil and salt simmer in a medium-sized skillet over medium-low heat. Shake it a little, being ready at all times to turn off the heat if the garlic shows signs of turning brown (in which case it will be bitter). The goal is golden, sweet garlic. At this point you could add a hot red chili or two to the oil if you are that way inclined.

Cook the pasta until it is al dente, then drain it, reserving a ladleful or so of the cooking water, and toss with the (warmed) chickpeas. Add the garlic mixture (reheated if necessary) and a little water if it seems dry.

Throw in the parsley or coriander and zest some lemon heartily all over. Serve with Parmesan.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 mins.
Personal Notes:
Personal Notes:
This is adapted from Mark Bittman: I doubled the chickpeas and Michael added the parsley and lemon zest. It is very easy and quick.

 

 

 

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