Pasta & Chickpeas Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Dry chick peas, soaked
Overnight,
4 quart: Water,
1/2 cup: Olive oil,
7 Cloves: garlic, chopped
1/4 cup: Parsley, chopped
1/2 tsp: Crushed red pepper,
1 tsp: Dried oregano,
4 Cloves: garlic, chopped
10 ounce: Spinach, chopped
Salt and pepper,
1 lbs: Linguini,
Directions:
Drain the soaked chickpeas. Put them in a large pot with the water,
cover, and bring to a boil over high heat. Lower the heat to medium
and add 1/4 cup of the olive oil, 3 cloves or the garlic, the
parsley, red pepper flakes and oregano. Cook over medium heat,
uncovered, about 2 hours, stirring occasionally, until the chickpeas
are very tender. Partially mash the cooked chickpeas in the pot,
using a potato masher. Keep the chickpeas warm. In a large skillet
over low heat, heat the remaining 1/4 cup olive oil. Add the 4
remaining cloves of garlic and cook for 2 minutes, stirring
occasionally, until the garlic is golden brown. Add the spinach and
sprinkle with salt and pepper. Cover, raise the heat to medium low
and cook about 3 minutes, stirring after 2 minutes, until the spinach
is wilted. Pour the spinach mixture into the chickpeas and mix well.
Taste for seasoning. Cook the linguine according to the package
directions. Drain and turn into a serving bowl. Spoon about 1/4 of
the sauce over the top and toss well. Spoon the remaining sauce over
the top. Serve with additional black pepper, if desired.
Recipe By : Claires Corner Copia Cookbook
From: Meg Antczak Date: 06-20-95 (159) Fido:
Cooking
Source from luhu.jp
cover, and bring to a boil over high heat. Lower the heat to medium
and add 1/4 cup of the olive oil, 3 cloves or the garlic, the
parsley, red pepper flakes and oregano. Cook over medium heat,
uncovered, about 2 hours, stirring occasionally, until the chickpeas
are very tender. Partially mash the cooked chickpeas in the pot,
using a potato masher. Keep the chickpeas warm. In a large skillet
over low heat, heat the remaining 1/4 cup olive oil. Add the 4
remaining cloves of garlic and cook for 2 minutes, stirring
occasionally, until the garlic is golden brown. Add the spinach and
sprinkle with salt and pepper. Cover, raise the heat to medium low
and cook about 3 minutes, stirring after 2 minutes, until the spinach
is wilted. Pour the spinach mixture into the chickpeas and mix well.
Taste for seasoning. Cook the linguine according to the package
directions. Drain and turn into a serving bowl. Spoon about 1/4 of
the sauce over the top and toss well. Spoon the remaining sauce over
the top. Serve with additional black pepper, if desired.
Recipe By : Claires Corner Copia Cookbook
From: Meg Antczak Date: 06-20-95 (159) Fido:
Cooking
Source from luhu.jp