CHICKPEA PASTA STEW
Elevate your favorite pantry essentials in this take on the Roman classic pasta e ceci. Using canned chickpeas and jarred marinara makes for an easy one-pot dinner, and the addition of Parmesan rind gives it depth of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the crushed red pepper, garlic, onion, 1 teaspoon salt and several grinds of black pepper and cook until the garlic is softened and the onion is translucent, about 4 minutes. Add the chickpeas and continue to cook, stirring frequently, until the chickpeas are coated and heated through, about 3 minutes. Use the back of a wooden spoon to mash about a quarter of the chickpeas; this will help thicken the stew and give it body.
- Stir in the marinara sauce, pasta, lemon zest, Parmesan rind and 4 cups water. Bring to a boil and cook, stirring occasionally to make sure the pasta isn't sticking to the bottom of the pot, until the pasta is very al dente, about 10 minutes. Stir in the greens and continue to cook until completely wilted, 3 to 4 minutes. Add more salt and black pepper to taste. Divide among bowls, top with the grated Parmesan and some crushed red pepper and drizzle with olive oil.
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asif rehman
[email protected]The stew was too thick for my liking. I would add more liquid next time.
mdasif sheikh
[email protected]This stew is a bit bland for my taste. I would add more spices next time.
Shirley Freeman
[email protected]This stew is a great way to sneak some vegetables into your kids' diet.
sparky _1122
[email protected]I love how versatile this stew is. You can add or remove ingredients to suit your own taste.
Suray Narayan
[email protected]This stew is perfect for a cold winter night. It's hearty and filling, and the flavors are very comforting.
Shadin Sorkar
[email protected]I'm not a vegetarian, but I really enjoyed this stew. It's a great way to get your daily dose of vegetables.
Shumail Bhatti
[email protected]This stew is a great way to use up leftover chickpeas. It's also a very affordable meal.
Happy Deo
[email protected]I made this stew in my slow cooker and it turned out perfect. It was so easy to make and the flavors were amazing.
Hakim Officials
[email protected]This stew was delicious! I loved the addition of the sun-dried tomatoes. They gave the stew a nice tangy flavor.
Esha Eman
[email protected]I'm not a huge fan of chickpeas, but I really enjoyed this stew. The flavors were well-balanced and the stew was very filling. I would definitely make this again.
reeya tamang
[email protected]This stew was so easy to make and it tasted amazing. I loved the combination of chickpeas, pasta, and vegetables. I will definitely be making this again.
Ani Bright
[email protected]I made this stew for a potluck and it was a huge success! Everyone loved it. I especially liked the addition of the spinach, which gave the stew a nice pop of color and flavor.
Nezam Hossain
[email protected]I followed the recipe exactly and the stew turned out perfectly. The chickpeas were tender and flavorful, and the pasta was cooked to perfection. I would highly recommend this recipe to anyone looking for a delicious and easy weeknight meal.
Edward Raphael
[email protected]This chickpea pasta stew was a hit with my family! The flavors were amazing and the stew was so hearty and filling. I will definitely be making this again.