I was in the mood for pasta tonight but I didn't want a boring red sauce. I wanted something different. There was a recipe I used to make all the time when I was a vegetarian but hadn't made it in a long time: Spaghetti with Chickpea Sauce. It might sound kind of strange but it is tasty and has a good amount of protein and is satisfying. I modified the original recipe found in Jane Brody's Good Food Book. I love this cookbook. You should see my copy. The cover is missing, the book is split in half and the pages are splattered. I cook a lot and this book shows it!
Ingredients
1 can
chickpeas, rinsed and drained
2 tsp
olive oil
3-4
cloves garlic, minced
1 large
onion cut in half and then thinly sliced
1 pint
cherry tomatoes cut in half
1 tsp
rosemary, crushed
2 Tbs
parsley, minced
1 pound spaghetti
fresh
ground pepper
1/4C
parmesan cheese, plus extra for garnish
Cook
pasta according to directions. In a food
processor, puree 1/2 can of chickpeas with a little of the pasta water. In a large saucepan, heat the oil and cook
onions and garlic until they begin to brown.
Add the tomatoes, rosemary, chickpea puree and the remaining chickpeas. Cook the mixture on a low heat for about 10
minutes. Add the parsley and pepper and
1/4 C of parmesan cheese.
Toss the
hot spaghetti with the sauce and add more parmesan cheese and diced tomatoes to
taste.
Both my
boys ate all of their dinners so this is a kid friendly, protein packed
Meatless Monday dinner that is a little different than the traditional pasta
dish!
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