16 oz. fusilli or penne (or your choice of pasta)
4 cups cooked chickpeas
1/3 cup extra-virgin olive oil, plus more for drizzling
4 garlic cloves, peeled and smashed
1 onion, diced
2 Tbsp. fresh rosemary leaves, finely chopped
Pinch of red pepper flakes
3 cups vegetable stock or water
4 cups fresh parsley leaves
1 cup grated Parmigiano-Reggiano, plus more for serving
2 Tbspn. unsalted butter
Finely grated zest of 1 lemon
Ground black pepper to taste
Method of Preparation
1. Cook pasta in your usual manner until it is just shy of al dente. It should be slightly underdone. Drain.
2. While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
3. Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes.
4. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Add chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated about 5 minutes.
5. Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce; 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.
Total Fat: 17g
Total Carbohydrate: 106g
This is a great dish for cancer care patients! Typical meals may taste dull and strong flavors may be off-putting whereas citrus flavors are well tolerated.
Adapted from: cooking.nytimes.com