penne with currants, pinenuts, garbanzos, basil ....

[Guest guest]

review of the dish i posted today ---- we had this for lunch.

a comfortable fusion of flavors.

 

photo link :

<http://home.earthlink.net/~kitpath/kitchen/kp2/PastaWithCurrants.jpg>

 

 

* Exported from MasterCook *

 

Pasta with Currants, Pine Nuts and Garbanzos

 

Recipe By :Cole's Home Library Mini-Menus Cookbooks: Healthy Eating

Serving Size : 6 Preparation Time :0:00

Categories : Mediterranean Memorable Meal

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

2 garlic cloves -- crushed

2 medium onions -- finely chopped

1 cinnamon stick

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala (or to taste) -- see note

10 ounces canned garbanzo beans -- rinsed and drained

8 ounces cherry tomatoes -- halved

1/3 cup dried currants

1/3 cup olive oil

1 pound penne (plain or ridged)

1/3 cup pine nuts -- toasted

1/4 cup shredded fresh basil

fresh cilantro (optional) -- (see notes)

 

Heat oil in pan, add garlic and onions; cook, stirring, until onions are soft.

Add spices (see note); cook, stirring, until fragrant. Add garbanzos

(chickpeas), tomatoes, currants and extra oil, stir until combined and heated

through.

 

Add pasta to large pan of boiling water, boil, uncovered, until just tender;

drain. Combine garbanzo mixture and pasta in bowl; sprinkle with nuts and basil.

Serve.

 

TIP: Add water as needed to keep ingredient's a little moist.

 

Variation: remove from heat; add garam masala and fresh cilantro. Allow to sit a

few minutes before serving. Serve hot or at room temperature.

 

 

Recipe appears in the Pasta volume of the mini-menu series. May also appear in

other Cole publications or in Australian Women's Weekly Cookbooks.

 

Description:

" Fusion of flavors in this pasta dish - with garbanzo and basil and spice "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 623 Calories; 26g Fat (36.2% calories

from fat); 17g Protein; 84g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

16mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit;

5 Fat.

 

NOTES : OUR TEST VERSION: We rescaled the recipe: basically quartered

everything; then used only one-third the amount of oil. Add more garbanzos (a

drained 8-oz can). The other deviations: warmed a pinch of Asafetida in oil;

then sauteed the onion and garlic. We added garam masala and fresh cilantro at

the end, after removing the pan from direct heat. REVIEW - This was good! Nice

fusion of flavors. Comfort food. Not too spicy.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 311 0 20028 0

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