This recipe has become a go-to recipe for the vegan and dairy restricted members of the family. Just omit the Parmesan. It's easy and delicious and will be enjoyed by all!
As written, it's enough for 3, but it works well doubled if you have a larger crowd. You might want to use only 3 cups of stock, and then add more if needed.
3 T. extra-virgin olive oil
1 bunch spring onions
Kosher salt
1/2 t. rosemary
1 15 oz. can chickpeas, drained
1 15.oz. can petite diced tomatoes
1 1/2 T. capers, chopped
6 oz. orecchiette or other short pasta (I use small shells)
2 T. finely chopped parsley
Freshly ground black pepper
Vegetable stock--unsalted
Parmesan, finely grated
Slice the spring onions, separating the green from the white. Mash half of the chickpeas with a potato masher. In a large pot, cook the onion whites in olive oil until soft. Add the garlic and continue to cook for about 5 minutes. Add the rosemary (and any other seasonings to your taste--I have also used oregano, basil and thyme).
Add the chickpeas, tomatoes, and capers and continue to simmer until slightly thickened, about another 5 minutes. Add the pasta and about two cups of vegetable stock. Add a little more if you think your pasta will need it. Increase the heat to bring to a simmer and cook pasta until al dente, stirring frequently to keep from sticking, about 13-16 minutes depending on shape. Stir in parsley, season with salt. Serve in bowls topped with parmesan, green onions and fresh pepper.
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