Best 3 Linguine With Crisp Chickpeas And Rosemary Recipes

Welcome to the culinary journey of creating the perfect linguine dish with crisp chickpeas and rosemary! This flavorful and satisfying meal is sure to become a favorite in your kitchen. Our recipe guide will take you through each step of the process, from prepping the ingredients to plating the final masterpiece. Along the way, we'll explore the secret techniques that make this dish truly special, ensuring that every bite is a delightful explosion of flavor. So get ready to embark on this delicious adventure and learn how to craft the most remarkable linguine with crisp chickpeas and rosemary!

Here are our top 3 tried and tested recipes!

LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY

Linguine With Crisp Chickpeas and Rosemary image

Pasta with chickpeas is a substantial, quickly assembled meal, but what's alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.

Provided by Ali Slagle

Categories dinner, lunch, weekday, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil, plus more for serving
8 fresh rosemary sprigs
Kosher salt and black pepper
1 pound linguine or other long noodle
3 tablespoons unsalted butter
3 garlic cloves, peeled and smashed
1 (14-ounce) can chickpeas, rinsed, drained and patted very dry
1/2 cup coarsely chopped parsley
1 lemon, cut into wedges
Freshly grated Parmesan or pecorino, for serving (optional)

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.

Nutrition Facts : @context http, Calories 914, UnsaturatedFat 30 grams, Carbohydrate 108 grams, Fat 44 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams

PASTA WITH CHICKPEAS ROSEMARY CHILI AND GARLIC

Pasta With Chickpeas Rosemary Chili and Garlic image

This is a quick tasty easy dish to make. When I'm at a loss at what to cook I usually throw this together.

Provided by Jencathen

Categories Beans

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dry pasta (rigatoni or penne works well)
6 tablespoons extra virgin olive oil
4 garlic cloves, finely chopped
1/2 teaspoon crushed red pepper flakes (add more if you like really spicey)
2 teaspoons finely chopped fresh rosemary
2 tablespoons finally chopped fresh italian parsley aka flat leaf parsley
1 (14 ounce) can chickpeas aka garbanza beans, drained and rinsed
additional extra virgin olive oil
salt and pepper

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.

Nutrition Facts : Calories 607.9, Fat 22, SaturatedFat 3.1, Sodium 7.8, Carbohydrate 86.4, Fiber 3.9, Sugar 2.1, Protein 15.1

PASTA WITH CHICKPEAS

Pasta With Chickpeas image

This recipe came from "Moosewood Restaurant Low-Fat Favorites" cookbook. The ingredients in this recipe are ones we have around all the time (and love!). We made it for dinner tonight, and it exceeded our expectations. YUM! If you like these ingredients, then I think you'll love it too. One of the neat things is that pureeing the chickpeas gives the sauce a wonderful, creamy texture.

Provided by MilliMoMo

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups onions, finely chopped
2 large garlic cloves, minced
3 sprigs fresh rosemary (2 inches each)
2 teaspoons olive oil
4 cups fresh tomatoes, chopped (or 3 cups canned tomatoes or 28-ounce can, undrained)
3 1/2 cups chickpeas, cooked (or two 15 ounce cans)
salt
black pepper
1 lb pasta, short chunky
2/3 cup feta cheese, crumbled
fresh tomato, chopped (optional)

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.

Nutrition Facts : Calories 819, Fat 12.1, SaturatedFat 4.7, Cholesterol 22.3, Sodium 923.9, Carbohydrate 147.4, Fiber 15.9, Sugar 10.4, Protein 31.1

Tips:

To save time, use canned or jarred chickpeas. If using dried chickpeas, soak them overnight and then cook them according to the package directions.
To make the chickpeas extra crispy, roast them in the oven for 20-30 minutes, stirring occasionally.
If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
Add a pinch of red pepper flakes to the pasta for a little bit of heat.
Serve the pasta immediately, garnished with fresh rosemary and Parmesan cheese.

Conclusion:

This linguine with crisp chickpeas and rosemary is a quick and easy weeknight meal that is packed with flavor. The chickpeas add a nice crunch and protein, while the rosemary and lemon zest give the pasta a bright, citrusy flavor. This dish is sure to please everyone at the table.