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Website: Smitten Kitchen
spaghetti with chickpeas
Page: smittenkitchen.com/2010/11/spaghetti-with-chickpeas/
Cuisine: Italian | Course Type: Main Courses
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Recipe Reviews
aj12754 from Montclair, NJ
I liked this pasta quite a bit although I definitely see the point made by both Deb and the first reviewer about maybe having more sauce. I liked the balance of pasta to sauce, but my husband wanted more of the latter.
I substituted fresh for canned tomatoes because I had fresh ones on hand. Other than that, I followed the recipe as written. A good pantry meal ... substantive enough that I didn't bother with a side salad.
I have another pasta with chickpeas dish that I make fairly regularly (I think I got it from some Italian cooking magazine 4-5 years ago) that is equally delicious and completely vegetarian. It calls for chickpeas and Swiss chard, but leaves out the preliminary step of putting some of the chickpeas in the food processor. Next time I make it, I will follow the directions for this recipe and do the food processor step first as it definitely creates more of a unified flavor. Leaving all the chickpeas whole -- as I have always done with the other recipe -- often means that the pasta and chickpeas don't come together texturally even though the flavor combo really works. In fact, with both these recipes, I might put ALL the chickpeas in the food processor before adding them to the pasta.
Very good pasta dish. I personally would never have thought of adding chickpeas to a pasta sauce, they give the dish a buttery taste. I've been on a real chickpea kick recently which is why I choose this dish. Overall it could have used a lot more sauce in my opinion. I tend to like mine pasta a little more covered in sauce. I tend to find it heartier and filling. The last thing that made it great was that it took no longer then any other pasta dish. Will make this again.
(edited 27th April 2011) (0) comment (5) useful
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