Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage

Sage and tomatoes pair beautifully in this light pasta sauce. Firm Roma tomatoes are your best bet here for a sauce that’s not too watery. If early-season tomatoes make the sauce taste too acidic, stir 1 tsp. sugar or honey in with the sage and olives. Serves 6.



Ingredient List
1/2 lb. whole-wheat spaghetti
3 Tbs. olive oil
4 large garlic cloves, peeled, halved, and sliced (3 Tbs.)
1 1/2 lb. ripe tomatoes, coarsely chopped (6 cups)
3/4 cup cooked chickpeas
2 Tbs. fresh chopped sage, plus more leaves for garnish
2 Tbs. chopped kalamata olives

Directions

1. Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.
2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.
3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.

Vegetarian Times Issue: June 1, 2009 p.43

Turkish Bulgur Pilaf with Chickpeas

Ingredients
1/2 cup chickpeas (garbanzo beans)
4 tablespoons olive oil or unsalted butter
1 large onion, diced
1 large tomato, peeled, seeded and cut in 1/2 inch cubes
2 teaspoons salt
3 cups water or broth
2 cups medium to coarse bulgur wheat
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons chopped flat leaf parsley or fresh mint

Cooking Instructions
1. Soak the chickpeas in 1 1/2 cups cold water in the refrigerator overnight. Drain and rinse. Place the chickpeas in a sauce pan with 1 1/2 cups fresh cold water and cook until tender, about 45 minutes. Set aside. (Or, for your convenience, use canned chickpeas.)

2. Heat the olive oil in another saucepan and add the onion. Cook over moderate heat for 7 minutes, then add the tomato and stir for 3 minutes longer.

3. Add the cooked chickpeas, salt and water and bring to a boil. Add the bulgur and stir well. Cover the pan, lower the heat and simmer 20 minutes. If there seems to be too much liquid, drain it from the pot. Season the pilaf with black pepper and cayenne. Remove from heat and let sit covered for 15 minutes or until dry.

This recipe serves: 6 | Preparation time: 10 minutes | Cooking time: 30 minutes

Turkish Bulgur Pilaf with Chickpeas: Recipe by Food Fit

Garlicky Chick Pea Soup with Greens

Ingredients:
1 1/2 cups dried chick peas, soaked overnight
1 tablespoon olive oil
4 cloves garlic, minced
1 Spanish onion, coarsely chopped
6 cups water
2 large carrots, cut into half inch slices
2 stalks celery, cut into half inch slices
1 1/2 teaspoons dried oregano
2 bay leaves
1/4 teaspoon red pepper flakes
1/2 pound greens (chard, Escarole, rappini, kale, or Collards)
2 teaspoons salt
1 teaspoon dried rosemary, crumbled

Directions:
Drain the chick peas and discard any loose skins. Set aside. Heat oil in a large soup pot and sauté the garlic and leek for 1 minute, stirring frequently. Add the water, chick peas, carrots, celery, oregano, rosemary, and bay leaves. Boil for 1 1/2 hours. Remove bay leaves and stir in the greens and salt. Gently simmer, uncovered, until the greens are cooked until very soft, about 5 minutes for Beet Greens and chard, and about 12 minutes for Escarole and Kale. Blend in batches and add back to the pot.

Servings: 6 | Cooking Time: Over one hour
Author: Polly Pitchford, Full Spectrum Health™"

Summer Hummus

Ingredients:
1 tablespoon Dijon-style mustard
1 15 1/2 oz. can Chickpeas (garbanzo beans), undrained
1/4 cup onion, diced
1 large clove garlic, coarsely chopped
1 tablespoon extra virgin olive oil
1 1/2 tablspoons lemon juice
1/4 teaspoon salt
1/4 cup chopped parsley

Directions:
Place all ingredients, except parsley, in a blender or food processor and blend until smooth. Add parsley and pulse-blend to mix.

Servings: 6 | Cooking Time: Under 15 minutes
Author: Polly Pitchford, Full Spectrum Health™"

Roasted Spiced Chickpeas

two tins of chickpeas
4 tbsps olive oil
4 large cloves finely-crushed garlic
1 teaspoon ground cumin
1/4 - 1/2 teaspoon cayenne pepper
salt
freshly-ground black pepper

drain, rinse and dry chickpeas. Lay in a single layer on a baking sheet, stir the oil with the garlic and drizzle over the peas. Roast them in a preheated oven, 230° C, for 15 mins. Remove from oven, dry on paper towels, then toss in the mixed cumin, chilli, salt and black pepper.

nibb'lous > from Nigel Slater, Observer mag, Sept 2002

Curly Kale and Chickpea Balti

1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp ground coriander (go mad - grind your own!)
1 tsp turmeric
225g curly kale, cut into fine strips
1 x 400g tin tomatoes
1 x 400g tin chickpeas (drained and rinsed) - I always do mine from dried, so about 150g would do there
salt and black pepper to taste

sauté onion and garlic in the oil for about 3 minutes. Add spices and sauté for another 3 minutes. Add the kale, tomatoes and chickpeas. Bring to the boil, reduce heat and simmer for 5-10 minutes, or until kale is cooked.
season to taste, serve with rice of chapattis.

nibb'lous > curly kale and chickpea balti

Three-Bean Salad v2

1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
2 celery stalks, finely chopped
1/2 red onion, finely chopped
1 cup fresh flat-leaf parsley leaves, finely chopped
2 tablespoons finely chopped fresh rosemary
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper

In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary.

In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.

Yield: Makes 4 to 8 servings

Three-Bean Salad : RealSimple.com

Three-Bean Salad

1/2 cup canned kidney beans
1/2 cup canned chickpeas
1/2 cup fresh green beans, steamed, or 1/2 cup frozen green beans, thawed
1 teaspoon extra-virgin olive oil
1 teaspoon red wine vinegar
1 tablespoon chopped red onion
1/4 cup diced red pepper
3 butter-lettuce leaves

In a bowl, combine the kidney beans, chickpeas, green beans, oil, vinegar, onion, and red pepper. Divide the mixture evenly among the lettuce leaves and transfer to a plate.

Yield: Makes 1 serving

Three-Bean Salad : RealSimple.com

Chickpeas and Balsamic Vinegar Bruschetta

1/2 baguette
1 15-ounce can chickpeas, drained, rinsed, and roughly chopped
1/2 cup fresh flat-leaf parsley leaves, roughly chopped
1 clove garlic, finely chopped
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).

In a medium bowl, combine the chickpeas, parsley leaves, garlic, oil, balsamic vinegar, salt, and pepper. Spread the mixture on the rounds.

Yield: Makes 4 to 6 servings

Chickpeas and Balsamic Vinegar Bruschetta : RealSimple.com

Chickpea Pasta

Hands-On Time: 20 minutes
Total Time: 30 minutes
Makes 6 servings

1 pound dried angel-hair pasta or spaghetti
3 tablespoons olive oil
3 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 cup low sodium [vegetable] broth
1 15-ounce can chickpeas, drained
1/2 cup chopped fresh flat-leaf parsley leaves
1/2 cup (about 2 ounces) grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium-low heat. Add the garlic and red pepper flakes and cook until the garlic is softened, about 2 minutes. Add the broth and bring to a simmer. Add the chickpeas, cover, and cook until heated through, about 2 minutes. Stir in the parsley and Parmesan. Add the drained pasta, salt, and black pepper and toss to combine.

Real Simple: March 2006