MACARONI WITH CHICKPEAS, HERBS, & GARLIC
Serves 4
Ingredients
12oz/350g dried short-cut macaroni
3 TBsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
14oz/400g canned chickpeas, rinsed and drained
1/4 cup canned puréed tomatoes
2 TBsp chopped fresh oregano
Small handful of basil leaves, shredded, plus extra sprigs for garnish
Salt and pepper to taste
Directions
Bring a saucepan of lightly salted water to a boil. Add the pasta, bring back to a boil, and cook for 8-10 minutes, or according to package directions, until tender but still firm to the bite. Drain well.
Meanwhile, heat the oil in a pan and fry the onion and garlic, stirring occasionally, for 4-5 minutes, until golden.
Add the chickpeas and puréed tomatoes to the pan and stir until heated through.
Stir the pasta into the pan, along with the oregano and shredded basil. Season with salt and pepper to taste.
Serve, garnished with basil sprigs.
Recipe courtesy of "Frame>By>Frame Italian"
Serves 4
Ingredients
12oz/350g dried short-cut macaroni
3 TBsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
14oz/400g canned chickpeas, rinsed and drained
1/4 cup canned puréed tomatoes
2 TBsp chopped fresh oregano
Small handful of basil leaves, shredded, plus extra sprigs for garnish
Salt and pepper to taste
Directions
Bring a saucepan of lightly salted water to a boil. Add the pasta, bring back to a boil, and cook for 8-10 minutes, or according to package directions, until tender but still firm to the bite. Drain well.
Meanwhile, heat the oil in a pan and fry the onion and garlic, stirring occasionally, for 4-5 minutes, until golden.
Add the chickpeas and puréed tomatoes to the pan and stir until heated through.
Stir the pasta into the pan, along with the oregano and shredded basil. Season with salt and pepper to taste.
Serve, garnished with basil sprigs.
Recipe courtesy of "Frame>By>Frame Italian"
oh, maybe it’s just me, but I’ve never heard about this dish in Italy or in Tuscany as they say.. I’m a bit puzzled because Orecchiette are typical of Puglia and not of Tuscany...
....it reminds me a bit of the flavours of an Egyptian dish called Koshari.
