Monday
Pasta with chickpea and garlic sauce (recipe in the comments from November 28, 2008)
Steamed broccoli rabe and lemon
Hot tea
English toffee
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As we commented the first time we made this, the sauce is creamy without the cream. I still find the outcome amazing. How does this get so rich seeming without any fat other than the oil you saute the garlic in??? The chickpea is amazing. I love the freshness of this dish and I think you may notice a subtle shift as we move into February. We still make warming meals, as we are still in the depths of winter, but I think many of them look forward to spring. The grape tomatoes and lemon in this forecast warmer days to come. This is a promise we're most focused on here in Buffalo right now! That said, it was sunny and in the upper 30s again today. How sweet.
Prep Notes
Difficulty: Moderate
Chopping: Garlic (crushed and minced), grape tomatoes, parsley, broccoli rabe
Time: 35 minutes
Make ahead: You can make the sauce ahead and toss over freshly cooked pasta.
Reaction
J: "This is always startlingly good."
M: "Surprisingly hearty!"
Showing posts with label Chickpea sauce???. Show all posts
Showing posts with label Chickpea sauce???. Show all posts
Monday, February 2, 2009
Wednesday, November 28, 2007
Wednesday
Pasta with chickpea and garlic sauce (recipe in the comments)
Broccoli and cauliflower with lemon
Cherry Garcia
Hot tea
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This is one of our more unusual recipes. You puree a chickpea, garlic, and broth mixture to form a sauce base, adding raw garlic, grape tomatoes, parsley and lemon to finish the sauce. The result is a creamy, protein-rich yum-fest. Most people have never had a pasta like this, which is unusual for any pasta recipe these days. It's fast to prepare as well. This is another recipe that benefits from a stick blender (immersion blender), but you can puree the sauce base in a regular blender (just remove the center of the top (to vent the steam), cover with a dish towel, and blend away - do it in two batches). The results tonight were especially good - if only we knew what we did right!
Prep Notes
Difficulty: Moderate
Chopping: Garlic (crushed and minced), grape tomatoes, parsley
Time: 35 minutes
Make ahead: Make the sauce ahead and toss over freshly cooked pasta.
Reaction
J: "Better than ever! Wish we knew what we did differently :)"
M: "Get your daily serving of garlic!"
Pasta with chickpea and garlic sauce (recipe in the comments)
Broccoli and cauliflower with lemon
Cherry Garcia
Hot tea
______________________________________________________________
This is one of our more unusual recipes. You puree a chickpea, garlic, and broth mixture to form a sauce base, adding raw garlic, grape tomatoes, parsley and lemon to finish the sauce. The result is a creamy, protein-rich yum-fest. Most people have never had a pasta like this, which is unusual for any pasta recipe these days. It's fast to prepare as well. This is another recipe that benefits from a stick blender (immersion blender), but you can puree the sauce base in a regular blender (just remove the center of the top (to vent the steam), cover with a dish towel, and blend away - do it in two batches). The results tonight were especially good - if only we knew what we did right!
Prep Notes
Difficulty: Moderate
Chopping: Garlic (crushed and minced), grape tomatoes, parsley
Time: 35 minutes
Make ahead: Make the sauce ahead and toss over freshly cooked pasta.
Reaction
J: "Better than ever! Wish we knew what we did differently :)"
M: "Get your daily serving of garlic!"
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