All Photos © Christine Elise McCarthy 2013
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This is so delicious & so easy – I cannot recommend highly enough that you give it a try. I used a LOT of crushed red pepper & lots of garlic & the dish was genuinely spicy. You might want to reduce the quantities of these to suit your own taste. Also – I made this – as usual – from whatever ingredients I had handy which included half a lemon & about a cup of some kind of peppercorn Pecorino or something that looked like this (image pilfered off Google):
It was a bit creamier than a Pecorino and it was really pungent. It went very well in this recipe but a Parmesan or feta would work, too. I am just gonna go ahead & list the recipe with Parmesan but you could use a blend & experiment, if you like.
Whole Wheat Spaghetti with Garbanzo Garlic Sauce & Tomatoes
36 oz vegetable (or other) stock
2 tomatoes – diced
8 garlic cloves – minced & divided (or less – to taste)
1 29oz can Garbanzo beans (chickpeas) – drained
3 TBS olive oil
1 TBS crushed red pepper (or less – to taste)
1 cup grated Parmesan (or feta or other richly flavored cheese)
3 TBS lemon juice
3 TBS parsley – chopped
1 TBS basil – chopped
1 lb whole wheat pasta
S&P to taste
More grated Parmesan for garnish
More chopped parsley and/or basil as garnish
Cook the pasta as per the directions.
Heat the olive oil in a large saute pan. Add 6 of the minced garlic cloves, crushed red pepper & saute a minute or two. Set a handful of garbanzos aside for garnish later. Add the remaining garbanzo beans & the stock. Bring to a boil & then simmer for about 15 minutes. Then, CAREFULLY, puree the garbanzos in a blender or deep food processor.
When the pasta is done, drain it & return it to the pan you cooked it in. Add the pureed garbanzos, the remaining two minced garlic cloves, the chopped tomatoes, lemon juice, cheese & parsley to the pasta & stir to blend. Add S&P to taste. Serve with extra grated cheese & chopped parsley or basil and a few whole garbanzos. Devour.