Pasta with Chickpeas and Spinach
Simple and fast but very tasty - it reminds me a lot of hummous.
"I made this meal today for my vegetarian husband. It was surprisingly good and he seemed to enjoy it. However, I didn't use lemon and anchovies and changed cooking directions. I blended half a can of chickpeas with a can of vegetable broth on full speed. I placed olive oil In a medium hot
pan and added minced onions until lightly brown and added frozen spinach and seasoned with black pepper, onion powder adobe and lawry's salt. After ten minutes added pasta and placed blended chickpeas and broth over pasta and spinach and simmered for 10 minutes with pot covered."
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Pasta with Chickpeas and Spinach Preparation
Drain and rinse the chick peas in a large collander and put one cup of them in a food processor, leaving the rest in the collander.
Roughly chop the garlic and the anchovies and add them and the broth to the chick peas in the food processor. Process until smooth.
Cook pasta until tender but firm, about 8 minutes. Add the spinach to the same pot and return to a boil. Turn heat down to medium-low and remove from heat. Drain the pasta and spinach in the collander with the chick peas in it. (This will heat the chick peas up a bit.)
While pasta and spinach are draining, put the contents of the food processor in the pot that the pasta cooked in and return it to the heat. Heat the mixture for 1-2 minutes stirring constantly. Stir in pasta, spinach, remaining chick peas and lemon rind. Combine thoroughly.
Serve with a drizzle of olive oil, lots of fresh ground pepper and a little salt.
This recipe is based on one I found in "Anne Lindsay's New Light Cooking". I've increased the garlic and anchovies and modified the instructions as the original technique didn't make for a very warm dish.
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