For this week's Weekend Cooking offering, I made Pasta and Chickpea Stew. It is a variation on a recipe in
I soaked a cup of chickpeas (garbanzo beans) overnight. This morning I cooked them in a large pot, adding water whenever it got low. First on high heat, then turned down to medium. They took maybe three hours to soften, but I didn't have to hover over them. I could come in and out of the kitchen to occasionally check. When they were soft, I added a cup of my tomato sauce (recipe here). Then I sautéed two good-sized garlic cloves in olive oil with added rosemary at a very low temperature for about ten minutes, and added it to the beans. In a separate pot, I cooked some macaroni, and stirred it in. I think there was about 2 cups cooked. And that's it. This made a delicious, filling, healthy, excellent supper.
I love beans and pasta ... this looks like a warming, hearty dish for a winter's night
ReplyDeleteor fall!
DeleteYour picture makes my mouth water. The dish itself sounds easy to prepare as well as yummy. It's nice to visit here again Nan.
ReplyDeleteI love chickpeas, no matter what combination! Hummus is one of my staple foods :-)
ReplyDeleteFirst time I've heard the term garbanzo beans used for them.
Nice to see a hearty vegetarian dish. Will have to try this! Thanks. :)
ReplyDeleteI think I inherited this cookbook as a leftover from my daughter's cookbook collection that she didn't want anymore. I'll have to look through it again! Great idea to add beans! This sounds like a more nutritious version of the American Chop Suey I used to make for the kids with ground beef.
ReplyDeleteLooks good to me - I love this kind of dinner. Do you think the chickpeas, after an over-night soak, be cooked in the crock-pot?
ReplyDeleteMary
Sounds delicious .
ReplyDeleteMany years ago I sometimes made a chick pea and dumpling dish--very hearty, but somehow the recipe always created too much dumpling for the amount of 'stew.'
ReplyDeleteYour header photo inspires an instant memory of an ancient apple tree in my grandfather's Vermont pasture--it held tiny shriveled apples well into the New Year.