How To make Garbanzo Spaghetti Sauce

Pasta with Chickpeas Recipe (Red Sauce Version) - Pasta e Ceci

Today I would like to share with you my Pasta with Chickpeas recipe, this is the red sauce version.

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Spanish Chickpeas with Spicy Paprika Tomato Sauce

EPISODE #235 - Spanish Chickpeas with Spicy Paprika Tomato Sauce

FULL RECIPE HERE:


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Pasta with Chickpeas Recipe (White Sauce Version) - Pasta e Ceci

Today I would like to share with you my Pasta with Chickpeas recipe, also known as Pasta e Ceci.

Written recipe:

~MERCH~
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How I add protein to pasta sauce | FeelGoodFoodie

Episode 3 of No-Cook Pasta Sauces: Chickpea ???? Curry! Recipe in description ????

What’s your favorite type of curry? Mine is prob this Jamaican-style yellow curry, but not for why you might think! ???? #nosmallbites

✨To a food processor add a can of drained and rinsed chickpeas, a cup of unsweetened coconut milk, 1.5 tbsp Jamaican yellow curry, a few cloves of minced garlic, a couple teaspoons of minced ginger, a splash of apple cider vinegar, a squirt of honey, a good dash of hot sauce (using some cilantro avocado hot sauce from @doubletakesalsa I had lying around), a hefty driz of EVOO, some (surprise surprise) reserved starchy pasta water (save ✊ pasta ✊ water ✊) and SALT… of course… and blend for a minute or two to allow the spices to dissolve and the chickpeas to get nice and smooth. ???? You can also add a hot pepper like a habanero to this bad boy if you’re brave enough (I’m not) and omit the hot sauce.
✨ Taste for seasoning, then toss with your fav pasta (I used mezze paccheri today) and serve with loads of fresh cilantro. Yum-O.

Who’s for me making a curry mustard (really mayo) pasta sauce? I usually eat it with potatoes but my curiosity is CALLIN me. ????

Shakshuka that isn't soupy | eggs poached in spicy tomato sauce | chickpeas

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***RECIPE, SERVE 3-4***

6 eggs
1 28 oz (800g) can whole tomatoes
1 14 oz (400g) can chickpeas
1 bunch green onions (any onion is fine)
1 poblano pepper (any pepper is fine)
3-4 cloves garlic
a squeeze of tomato paste
cheese for garnish (feta is traditional, I used gorgonzola)
fresh herb for garnish (I used mint)
spices (I used whole cumin and fennel seeds, smoked paprika and black pepper)
salt
olive oil

Peel and chop the garlic. Slice the onions and pepper. Pour a film of olive oil in a wide pan over medium heat. Put in the pepper slices and most of the onion slices, reserving the onion greens for garnish. Don't put in the garlic yet.

Stir the vegetables for a couple minutes. If you're using whole cumin and fennels seeds like I did, stir them in and let them toast for a minute. Stir in the garlic and let it cook for a minute. Stir in the tomato paste and let it cook for a minute. Before the tomato paste burns, deglaze with the juice from your can of tomatoes.

With the juice out, reach into the can and squish the tomatoes with your hand before stirring them into the pan. This is when I stir in the paprika and pepper (since both tend to burn if toasted in hot oil) and a pinch of salt. Boil the sauce, stirring near-constantly to keep it from sticking and burning.

When the sauce seems about half done, stir in the drained can of chickpeas. Keep stirring and cooking until the sauce is very thick. Turn off the heat and taste for seasoning — add more salt if it needs it.

If you're going to finish this under the broiler (grill) like I did, now is a good time to get it heating to max.

Make a little well in the sauce for each egg and crack them in. Top with chunks of whatever cheese you're using.Turn the heat back on, and you could just cover the pan with a lid and steam the eggs until they're done to your liking.

Or you could do what I did and cook uncovered until you can see the bottom of the eggs are half-cooked, then put the pan under the broiler. Cook for a couple minutes until the top is brown and the eggs are done to your liking — just touch or wobble them to see how set the yolks are.

Take the pan out, garnish with the reserved onion greens and fresh herbs. Consider eating it straight out of the pan, family-style — it looks pretty ugly when you scoop it onto individual plates.