Thursday, February 23, 2012

Chickpea and Leek Pasta

Everyone has a pasta they can count on to satisfy at any occasion.  A few weeks ago I experimented with my favorite flavors of chickpeas, leeks and mushrooms and came up with this really simple pasta that was as satisfying as it was protein packed.  Pasta and beans is a surprisingly good combo and I think whole wheat pasta would also be great here.


1 lb fettucini pasta
1 can chickpeas drained
1 tablespoon cumin
1 leek thinly cleaned and thinly sliced
5-6 white or button mushrooms roughly chopped
2 tablespoons red pepper flakes
1 cup reserved pasta water
Feta cheese

1. Start a pot of water to boil on the stove, prepare pasta per package directions.
2. Meanwhile heat medium saute pan on medium high heat and add a swirl of olive oil.  When hot, add chickpeas and let sizzle in the oil.  Stir in cumin and let cook another 3 or 4 minutes.
3. Add chopped leeks and mushrooms to the chickpeas, stir to coat and let cook another 5 minutes then set aside.
4. When pasta is ready, reserve 1 cup of pasta water for later use
5. Drain pasta and return to pan, add chickpea mixture, red pepper flakes and pasta water, stir to coat evenly.
6. Serve on plates and top with feta cheese, salt and pepper.

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