Monday, August 19, 2019

Chickpeas with Penne, Greens, Walnuts and Raisins


I am cooking up and submitting this recipe because I have a library book that has this recipe in it and I want to remember it.  The book is One-Dish Vegan Revised and Expanded Edition: 175 Soul-Satisfying Recipes for Easy and Delicious One-Pan and One-Plate Dinnersand I highly recommend it.

I do a number of subs for things I don't have in the house/fridge (example, I don't have baby spinach, I would never buy pine nuts, and I don't really like red pepper all that much).

I do find, however, that many recipe-makers tend to have a very tasty outcome and that is what I go for!

INGREDIENTS:

  • 8 - 12 oz of Penne pasta, uncooked (I am using brown rice penne- gluten-free)
  • 1/4 C. water
  • 5 Garlic cloves, minced
  • 12 oz Baby Kale(or other greens on-hand, such as chard or spinach), chopped coarsely
  • 1/4 tsp Chipotle Pepper powder (or 1/2 tsp Red Pepper Flakes)
  • 1/2 C. Vegetable Broth (such as Golden Bouillon)
  • 1 15-oz can of Chickpeas or 1 1/2 C. cooked Chickpeas
  • 1/2 C. Raisins
  • 1/2 tsp. dried Basil (or 1 tsp. Fresh Basil, minced)
  • Salt and Freshly Ground Pepper
  • 1/4 C. toasted Walnuts 
METHOD:
  1. Toast the Walnuts: https://www.thespruceeats.com/how-to-toast-walnuts-2216935
  2. Cook the Penne in a large pasta pot in salted boiling water, occasionally stirring until just tender.
  3. While the pasta cooks, add water to a large skillet over medium heat and add in the garlic, greens, and Chipotle pepper.  Cook, stirring, until the greens are limp and wilty (2 minutes).
  4. Add in the broth, chickpeas, raisins, basil and salt and pepper.  Cook a minute or two longer to blend flavors.  Keep warm over very low heat.
  5. Drain the cooked pasta well and return it to the pot.  Add the other mixture and the walnuts.  Toss to combine.
  6. Serve hot.

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