Chickpea and breadcrumb pasta
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 590, total fat 24 G., saturated fats 5 G., proteins 21 G., carbohydrates 74 G., fiber 7 G., cholesterol 15 mg, sodium 751 mg, sugar 7 G.
Calories 590, total fat 24 G., saturated fats 5 G., proteins 21 G., carbohydrates 74 G., fiber 7 G., cholesterol 15 mg, sodium 751 mg, sugar 7 G.
A delicious vegetarian version of protein-rich pasta. It's made with chickpeas and pecorino cheese in a light tomato sauce, and each serving is topped with crispy breadcrumbs flavored with fragrant rosemary. To make things easier, use canned chickpeas. Don't drain the liquid from the can; it will also be incorporated into the sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250g medium pasta shells (about 2 3/4 cups)
- 1/4 cup breadcrumbs
- 1/4 cup extra-virgin olive oil + extra for drizzling
- 2 tsp chopped fresh rosemary
- 1 large red onion, diced
- 4 cloves garlic, thinly sliced
- 2 tbsp tomato paste
- 1 can (425g) canned chickpeas, drained
- 1 cup lightly salted chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Pecorino cheese, plus extra for sprinkling
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Recipes with similar ingredients: shell pasta, chickpeas, breadcrumbs, tomato paste, parsley, Pecorino Romano cheese, rosemary
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil and add salt. Cook the pasta according to package directions until al dente. Discard 1 cup of the cooking water, then drain the pasta in a colander and return it to the pot.
- Meanwhile, combine in a medium saucepan breadcrumbs, 2 tablespoons olive oil, and 1 teaspoon rosemary, distributing the ingredients evenly. Cook over medium heat until the breadcrumbs are golden, 4-5 minutes; season with salt and pepper to taste. Transfer to a small bowl.
- Wipe out the pan, return to medium heat, and add the remaining 2 tablespoons olive oil. Add the red onion, garlic, and the remaining 1 teaspoon rosemary. Cook, stirring, until the onion begins to darken, about 7 minutes. Add the tomato paste and cook, stirring, until deep red, about 1 minute. Add the chickpeas with their liquid and chicken broth. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, another 7 to 10 minutes.
- Add the chickpea sauce, parsley, and cheese to the pot with the pasta (off the heat); season with salt and pepper to taste. If necessary, add some of the pasta cooking water to thin the sauce (the pasta will absorb the sauce as it cools). Divide among plates; sprinkle with breadcrumbs, cheese, pepper, and drizzle with olive oil.
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