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shain

shain

4 large servings.

 

The fried pasta adds another crisp texture to the toothsome pasta and tender chickpeas.

 

Ingredients:

  • 180g dry small chickpeas, soaked overnight in salted water
  • 3 bay leaves
  • ~
  • apx 380g dry pasta (tagliatelle is traditional, but short pastas also work) - or - fresh pasta from 350g flour (I opt for egg based pasta)
  • oil for frying
  • ~
  • 1 large onion, finely diced
  • 1 small carrot (or half of a big one), finely diced
  • 2 large stalks of celery
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • hot chili flakes, to taste
  • 2-3 tsp thyme
  • 2-3 tsp rosemary
  • optional: 1/3 tsp cinnamon
  • optional: 1 tsp dark sugar  (I use date molasses)
  • 2-3 tbsp lemon juice
  • Plenty of freshly ground black pepper, for serving
  • Parmesan, for serving

 

Method:

  • If using dry pasta, soak apx 80g of it in cold salted water for an hour. Then drain and dry it well.
  • If using fresh pasta, set aside apx 160g of it, and cut into shorter pieces.
  • Fry the pasta in shallow oil until brown and crisp - or - mix generously with oil and bake at 180dC (medium heat) until brown and crisp.
  • Season slightly with salt and pepper.
  • ~
  • Cook chickpeas in salted water (or better, stock) with bay leaves, until very tender. Pressure cooker is recommended.
  • Drain and set aside. Cooking liquid can be reserved for cooking the pasta.
  • ~
  • In a pot or tall pan, cook onion and carrot with some butter or olive oil until the onion browns.
  • Add the celery and cook until it is softened.
  • Add the tomato paste and cook for a couple of minutes.
  • Set the vegetables to one side of the pan
  • Add some butter or olive oil to the cleared pan, and fry the garlic, chili, thyme and rosemary until aromatic.
  • Mix in the cooked and drained chickpeas.
  • Add cinnamon (optional), sugar (optional).
  • It's optional, but recommended, to blend smooth a third of the mixture.
  • ~
  • Cook the (not fried) pasta in salted water (you can reuse the chickpeas cooking liquid).
  • Mix with the sauce, adding from the cooking water as needed.
  • Add lemon to taste, and salt to taste.
  • ~
  • Serve, topped with the fried pasta, and a grating of Parmesan and pepper.

 

IMG_20200111_162125.thumb.jpg.8a1e2379c0ab59832172b5422958ed12.jpg

2019

20170617_134222.thumb.jpg.8a7cad08d3aa52acb77e9f87741160a8.jpg

2017

shain

shain

4 large servings.

 

Ingredients:

  • 180g dry small chickpeas, soaked overnight in salted water
  • 3 bay leaves
  • ~
  • apx 380g dry pasta (tagliatelle is traditional, but short pastas also work) - or - fresh pasta from 350g flour (I opt for egg based pasta)
  • oil for frying
  • ~
  • 1 large onion, finely diced
  • 1 small carrot (or half of a big one), finely diced
  • 2 large stalks of celery
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • hot chili flakes, to taste
  • 2-3 tsp thyme
  • 2-3 tsp rosemary
  • optional: 1/3 tsp cinnamon
  • optional: 1 tsp dark sugar  (I use date molasses)
  • 2-3 tbsp lemon juice
  • Plenty of freshly ground black pepper, for serving
  • Parmesan, for serving

 

Method:

  • If using dry pasta, soak apx 80g of it in cold salted water for an hour. Then drain and dry it well.
  • If using fresh pasta, set aside apx 160g of it, and cut into shorter pieces.
  • Fry the pasta in shallow oil until brown and crisp - or - mix generously with oil and bake at 180dC (medium heat) until brown and crisp.
  • Season slightly with salt and pepper.
  • ~
  • Cook chickpeas in salted water (or better, stock) with bay leaves, until very tender. Pressure cooker is recommended.
  • Drain and set aside. Cooking liquid can be reserved for cooking the pasta.
  • ~
  • In a pot or tall pan, cook onion and carrot with some butter or olive oil until the onion browns.
  • Add the celery and cook until it is softened.
  • Add the tomato paste and cook for a couple of minutes.
  • Set the vegetables to one side of the pan
  • Add some butter or olive oil to the cleared pan, and fry the garlic, chili, thyme and rosemary until aromatic.
  • Mix in the cooked and drained chickpeas.
  • Add cinnamon (optional), sugar (optional).
  • It's optional, but recommended, to blend smooth a third of the mixture.
  • ~
  • Cook the (not fried) pasta in salted water (you can reuse the chickpeas cooking liquid).
  • Mix with the sauce, adding from the cooking water as needed.
  • Add lemon to taste, and salt to taste.
  • ~
  • Serve, topped with the fried pasta, and a grating of Parmesan and pepper.

 

IMG_20200111_162125.thumb.jpg.8a1e2379c0ab59832172b5422958ed12.jpg

2019

20170617_134222.thumb.jpg.8a7cad08d3aa52acb77e9f87741160a8.jpg

2017

shain

shain

4 large servings.

 

Ingredients:

  • 180g dry small chickpeas, soaked overnight in salted water
  • 3 bay leaves
  • ~
  • apx 380g dry pasta (tagliatelle is traditional, but short pastas also work) - or - fresh pasta from 350g flour (I opt for egg based pasta)
  • oil for frying
  • ~
  • 1 large onion, finely diced
  • 1 small carrot (or half of a big one), finely diced
  • 2 large stalks of celery
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • hot chili flakes, to taste
  • 2-3 tsp thyme
  • 2-3 tsp rosemary
  • optional: 1/3 tsp cinnamon
  • optional: 1 tsp dark sugar  (I use date molasses)
  • 2-3 tbsp lemon juice
  • Plenty of freshly ground black pepper, for serving
  • Parmesan, for serving

 

Method:

  • If using dry pasta, soak apx 80g of it in cold salted water for an hour. Then drain and dry it well.
  • If using fresh pasta, set aside apx 160g of it, and cut into shorter pieces.
  • Fry the pasta in shallow oil until brown and crisp - or - mix generously with oil and bake at 180dC (medium heat) until brown and crisp.
  • Season slightly with salt and pepper.
  • ~
  • Cook chickpeas in salted water (or better, stock) with bay leaves, until very tender. Pressure cooker is recommended.
  • Drain and set aside. Cooking liquid can be reserved for cooking the pasta.
  • ~
  • In a pot or tall pan, cook onion and carrot with some butter or olive oil until the onion browns.
  • Add the celery and cook until it is softened.
  • Add the tomato paste and cook for a couple of minutes.
  • Set the vegetables to one side of the pan
  • Add some butter or olive oil to the cleared pan, and fry the garlic, chili, thyme and rosemary until aromatic.
  • Mix in the cooked and drained chickpeas.
  • Add cinnamon (optional), sugar (optional).
  • It's optional, but recommended, to blend smooth a third of the mixture.
  • ~
  • Cook the (not fried) pasta in salted water (you can reuse the chickpeas cooking liquid).
  • Mix with the sauce, adding from the cooking water as needed.
  • Add lemon to taste, and salt to taste.
  • ~
  • Serve, topped with the fried pasta, and a grating of Parmesan and pepper.

 

IMG_20200111_162125.thumb.jpg.8a1e2379c0ab59832172b5422958ed12.jpg

shain

shain

4 large servings.

 

Ingredients:

  • 180g dry small chickpeas, soaked overnight in salted water
  • ~
  • apx 380g dry pasta (tagliatelle is traditional, but short pastas also work) - or - fresh pasta from 350g flour (I opt for egg based pasta)
  • oil for frying
  • ~
  • 1 large onion, finely diced
  • 1 small carrot (or half of a big one), finely diced
  • 2 large stalks of celery
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • hot chili flakes, to taste
  • 2-3 tsp thyme
  • 2-3 tsp rosemary
  • optional: 1/3 tsp cinnamon
  • optional: 1 tsp dark sugar  (I use date molasses)
  • 2-3 tbsp lemon juice
  • Plenty of freshly ground black pepper, for serving
  • Parmesan, for serving

 

Method:

  • If using dry pasta, soak apx 80g of it in cold salted water for an hour. Then drain and dry it well.
  • If using fresh pasta, set aside apx 160g of it, and cut into shorter pieces.
  • Fry the pasta in shallow oil until brown and crisp - or - mix generously with oil and bake at 180dC (medium heat) until brown and crisp.
  • Season slightly with salt and pepper.
  • ~
  • Cook chickpeas in salted water until very tender.
  • Drain and set aside. Cooking liquid can be reserved for cooking the pasta.
  • ~
  • In a pot or tall pan, cook onion and carrot with some butter or olive oil until the onion browns.
  • Add the celery and cook until it is softened.
  • Add the tomato paste and cook for a couple of minutes.
  • Set the vegetables to one side of the pan
  • Add some butter or olive oil to the cleared pan, and fry the garlic, chili, thyme and rosemary until aromatic.
  • Mix in the cooked and drained chickpeas.
  • Add cinnamon (optional), sugar (optional).
  • It's optional, but recommended, to blend smooth a third of the mixture.
  • ~
  • Cook the (not fried) pasta in salted water (you can reuse the chickpeas cooking liquid).
  • Mix with the sauce, adding from the cooking water as needed.
  • Add lemon to taste, and salt to taste.
  • ~
  • Serve, topped with the fried pasta, and a grating of Parmesan and pepper.

 

IMG_20200111_162125.thumb.jpg.8a1e2379c0ab59832172b5422958ed12.jpg

shain

shain

4 large servings.

 

Ingredients:

  • 180g dry small chickpeas, soaked overnight in salted water
  • ~
  • apx 380g dry pasta (tagliatelle is traditional, but short pastas also work) - or - fresh pasta from 350g flour (I opt for egg based pasta)
  • oil for frying
  • ~
  • 1 large onion, finely diced
  • 1 small carrot (or half of a big one), finely diced
  • 2 large stalks of celery
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • hot chili flakes, to taste
  • 2-3 tsp thyme
  • 2-3 tsp rosemary
  • optional: 1/3 tsp cinnamon
  • optional: 1 tsp dark sugar  (I use date molasses)
  • 2-3 tbsp lemon juice
  • Plenty of freshly ground black pepper, for serving
  • Parmesan, for serving

 

Method:

  • If using dry pasta, soak apx 80g of it in cold salted water for an hour. Then drain and dry it well.
  • If using fresh pasta, set aside apx 160g of it, and cut into shorter pieces.
  • Fry the pasta in shallow oil until brown and crisp - or - mix generously with oil and bake at 180dC (medium heat) until brown and crisp.
  • Season slightly with salt and pepper.
  • ~
  • Cook chickpeas in salted water until very tender.
  • Drain and set aside. Cooking liquid can be reserved for cooking the pasta.
  • ~
  • In a pot or tall pan, cook onion and carrot with some butter or olive oil until the onion browns.
  • Add the celery and cook until it is softened.
  • Add the tomato paste and cook for a couple of minutes.
  • Set the vegetables to one side of the pan
  • Add some butter or olive oil to the cleared pan, and fry the garlic, chili, thyme and rosemary until aromatic.
  • Mix in the cooked and drained chickpeas.
  • Add cinnamon (optional), sugar (optional).
  • It's optional, but recommended, to blend smooth a third of the mixture.
  • ~
  • Cook the (not fried) pasta in salted water (you can reuse the chickpeas cooking liquid).
  • Mix with the sauce, adding from the cooking water as needed.
  • Add lemon to taste, and salt to taste.
  • ~
  • Serve, topped with the fried pasta, and a grating of Parmesan and pepper.
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