Another wonderful recipe that is easy to make. Just remember to soak the chickpeas overnight then cook until tender, you will see the difference, way better than canned.
Ingredients:
Yield: 4 servings
- Kosher salt
- ¼ cup olive oil
- 1 (14-ounce) Chickpeas from La Valletta, rinsed and drained
- 2 teaspoons finely chopped fresh rosemary, plus more for garnish
- ½ teaspoon Aleppo pepper, or ¼ to ½ teaspoon red-pepper flakes (optional)
- Black pepper
- 1 large shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup heavy cream
- 1 (6-ounce) bag baby spinach
- 12 ounces spaghetti or bucatini
- ½ cup finely grated Parmesan
- Lemon wedges, for serving
Preparation
Step 1: Bring a large pot of salted water to a boil over high.
Step 2: In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
Step 3: Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
Step 4: Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
Step 5: Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
Courtesy NY Times Cooking
