Vegan Pasta with Celery, Chickpeas, Lemon & Parsley

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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If you read my blog with any regularity, you know two things.  One – that I wrote a novel that is getting great reviews on Amazon!  www.BathingBook.com

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And two – that I think both celery & parsley get short shrift.  I think they are both bursting with fresh flavor & add a great deal to dishes in which they are used – but they are typically written off as garnish.  So – this dish is my homage to the two.  Easy & clean & fresh-tasting.  An easy dish that can be whipped together very quickly.

I added the dried lemon zest seen here –

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because I had some left over from my Brussels Sprouts & Burrata Pizza with Pecorino & Dried Meyer Lemon Zest.

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It is completely unnecessary.  Regular lemon zest is terrific, quicker & more flavorful.

I used a lot of crushed red pepper because, well, that’s just what I do.  I add lots of it to nearly everything.  I have found, however, that different brands (and ages) of the stuff can have wildly different levels of heat.  So – always start slow & add it incrementally.

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Pasta with Celery, Lemon & Parsley

Serves 2

INGREDIENTS

1/2 lb pasta of your choice

1 cup cooked chick peas – drained

1/4 cup or more Parsley – chopped – plus more for garnish

4 stalks celery – sliced diagonally (if the celery has leafy parts – you can chop these as garnish)

3 garlic cloves – chopped

1-3 tsp crushed red pepper – or to taste

1-2 TBS lemon zest

1 shallot – diced

Olive oil

S&P to taste

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DIRECTIONS

Cook your pasta according to directions & drain.

Meanwhile, boil another pot of water deep enough to hold the sliced stalks of celery.  Add a bit of salt & blanch the celery for a minute or two then drain, rinse under cold water & set aside.

Heat 1-2 TBS olive oil in a large saute pan over med-high heat.  Add the shallots & cook until tender – a few minutes.  Add the chick peas & celery & maybe a pinch of chopped parsley & heat through.  Add the garlic & crushed red pepper & 1/4 cup or more of chopped parsley & saute another minute.

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Add the pasta & stir to combine.  Add the lemon zest & season to taste with S&P.  Serve with additional parsley and, if you have them, the chopped leafy parts of the celery.  Season with a squeeze of lemon, if you like, or maybe some additional crushed red pepper.  And don’t be shy with the SALT (another villainized (sp?) ingredient) and pepper!  Eat it up & admit that parsley & celery are unsung heroes and promise to be nicer to them forevermore!

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2 thoughts on “Vegan Pasta with Celery, Chickpeas, Lemon & Parsley

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