Guest guest Posted December 23, 2000 Report Share Posted December 23, 2000 * Exported from MasterCook II * Creole Chickpeas & Pasta Recipe By : Monday to Friday Pasta/Michele Urvater Serving Size : 5 Preparation Time :0:25 Categories : Beans Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans (14.5 oz) stewed tomatoes, preferably " Cajun-style " 2 cups water 1 teaspoon garlic paste -- optional 10 ounces frozen corn kernels -- thawed 1/2 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1 bay leaf 1 can (16 oz) chickpeas -- drained 2 cups penne, fusilli, or rotelle (wagon wheels) 1. Combine the tomatoes and the water in a large pot. Break up the tomatoes by mashing them against the side of the pot with a wooden spoon. Whisk the garlic paste into the tomatoes. Add the corn, thyme, cayenne, bay leaf and chickpeas. 2. Bring the mixture to a boil over medium heat. Add the pasta, cover, and cook until the pasta is very soft, 12 to 15 minutes. Serve immediately in deep soup bowls. Variations: Substitute 1/4 cup olive oil for 1/4 cup of the broth or of the tomatoes. Substitute 10 oz frozen petite peas or chopped spinach for the corn. Substitute 1 can white beans, or even 2 cups cooked lentils, for the chickpeas. - - - - - - - - - - - - - - - - - - NOTES : The first time I made this dish (dare I confess this, or will the food police hunt me down?) I actually used two different-shaped pastas in order to get rid of odds and ends in the cupboard. It worked out fine, as I knew it would, because the pasta cooks to an uncharacteristically soft stage. So remember this when you need to use up a collection of dried pasta. If creole flavors don't appeal to you, check out the variations. Quote Link to comment Share on other sites More sharing options...
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