Monthly Archives: November 2010

Spaghetti with Chickpeas and Tomatoes

It was one of those nights where I had no idea what to make for dinner. I had a chicken breast in the fridge but no real plan. After a bit of web browsing, this recipe came up. I had the ingredients, and it seemed easy enough. To be honest, when I first read the post, I kind of skimmed over it, but it didn’t make that much of an impact on me. Visually, it wasn’t that appealing, and it really didn’t seem that interesting to me.

However. It is so good. I followed the recipe loosely, and it turned out so well.

Start with onions and garlic in a pan. Then add some thinly sliced chicken breasts seasoned with salt, pepper, and a little cumin. After it cooks on each side, pour in a little wine and let it reduce.

Then, add some pureed and whole chickpeas and a can of tomatoes. I used fire-roasted tomatoes because I had them, and it was delicious. I think it would be good with regular tomatoes as well. Season with more salt, pepper, red pepper flakes, cumin, and basil. Put a pot of water on to boil, so the mixture has awhile to simmer together. When the water boils and you add the spaghetti, add the zucchini to the pan with the tomato/chickpea mixture. {I initially used a pan that was too small, so I had to transfer to a larger pan at this stage.}

Once the spaghetti is cooked, add to the pan and toss to coat. Add a little of the pasta water if the sauce is too thick.

Yum! I should note that, while I enjoyed this with spaghetti, I think it would be even better as a sauce over whole chicken breasts, maybe with a little rice or bread on the side.

Spaghetti with Chickpeas and Tomatoes

Adapted from Smitten Kitchen
Serves 2 generously

Ingredients:
-5 tablespoons extra-virgin olive oil
-1 medium onion, thinly sliced
-3-4 cloves garlic, minced
-1 large chicken breast (or 2 smaller – enough for two people), thinly sliced
-1/2 cup white wine
-15 ounces canned chickpeas, rinsed and drained or about 2 cups, freshly cooked chickpeas
-1/2 cup chicken stock or water
-1 14-ounce can fire roasted or regular chopped tomatoes
-1 medium zucchini, sliced into thin half moons
-1/2 to 1 teaspoon dried basil
-1/2 to 1 teaspoon cumin
-Pinch of red pepper flakes
-Salt & pepper to taste
-1/2 pound spaghetti

Directions:

  1. Heat saute pan over medium heat. Season chicken breasts with salt, pepper, and cumin.
  2. Add olive oil to pan, and add onions. Saute till soft, and then add garlic. Saute for a few minutes, then add chicken in an even layer in pan. After a few minutes, turn till cooked on both sides.
  3. Add wine and cook till reduced slightly.
  4. Meanwhile, puree all but 1/3 cup chickpeas in a blender or food processor with chicken broth until roughly chopped  (I actually eyeballed the amounts and just used water, and it turned out fine, but chicken broth would probably be better).
  5. Add the pureed and whole chickpeas, tomatoes, and spices to the pan and mix.  Taste to see if you need more salt, pepper, or other spices (I kind of eyeballed it and tasted as I went).
  6. After you add the tomatoes and chickpeas, put a pot of water on to boil.  When the water boils, add the spaghetti. At that point, also add the zucchini to the tomato and chickpea mixture, and mix.
  7. When the spaghetti is cooked, reserve the cooking water. Add the spaghetti to the pan, and toss to coat. Add some pasta water if the mixture is a little thick (I added a few tablespoons).
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