Best 3 Linguine With Crisp Chickpeas And Rosemary Recipes

LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY

Steps:

• Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
• Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
• Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
• While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
• As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren't fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
• Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.

PASTA WITH CHICKPEAS ROSEMARY CHILI AND GARLIC

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• While pasta is cooking, heat oil in a skillet. Add garlic, red pepper flakes and rosemary and cook over medium high heat until fragrant, about 1 minute.
• Add chickpeas and cook until hot, about 3 minutes.
• Drain pasta, reserving 1/2 cup of pasta water.
• Add pasta with parsley to the hot sauce and toss well to coat, adding 2 tbsp additional olive oil, salt, pepper, and water as needed.

PASTA WITH CHICKPEAS

Steps:

• Heat the oil in a well-seasoned skillet or nonstick saucepan (I used a dutch oven, so I could puree the sauce right in the pan using my hand blender), and saute the onions, garlic and rosemary on low eat until the onions are soft - about 10 minutes.
• Add the tomatoes and half of the chickpeas and cook for another 10 minutes.
• Remove the rosemary springs and discard. If you have a hand blender, puree the mixture until smooth. Otherwise, use a blender. Be careful not to burn yourself.
• Return the sauce to the pan (if you'd removed it for blending), add the remaining chickpeas, and add salt and pepper to taste.
• Meanwhile, cook the pasta.
• The original recipe suggests tossing the pasta and sauce together for serving, but we served them separately.
• Pass the feta and chopped tomatoes (if desired) at the table.