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Monday, April 4, 2011

Pasta with Chickpeas and Charred Tomatoes

Yum! What a fantastic pasta dish. I pulled this recipe from a recent Bon Appetit magazine and was super excited with the list of ingredients. Pasta coated with hummus? Yes, please! Charred tomatoes and kalamata olives? And chickpeas? And fresh cilantro? All ingredients that I have in the kitchen at all times - and you might too!  I whipped this up for a quick weekend lunch and the meal was ready in less than 30 minutes. This recipe is also vegan and dairy-free but is substantial enough to please even your meat-eaters. Serve with some pita bread and enjoy!
Pasta with Chickpeas and Charred Tomatoes
Bon Appetit
Yield: 4 servings
  • 8 ounces penne pasta
  • 1/2 cup purchased plain hummus
  • 2 Tbsp olive oil
  • 2 12-ounce containers of cherry tomatoes
  • 1 15-ounce can chickpeas (garbanzo beans), drained
  • 3 garlic cloves, pressed
  • 1 tsp smoked paprika
  • 1/2 cup halved pitted Kalamata olives
  • 1/2 cup chopped fresh cilantro
  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.
  2. Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes.
  3. Mix in chickpeas, garlic, and smoked paprika. Crush some of the tomatoes to release the juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.

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